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Simple Cooking: Peach Honey Crisp

By Caitlin Klein in Food on Aug 3, 2011 4:40PM

Last week we reminded you to take advantage of the season's abundances, and this week we''ll do the same. Stone fruits are a fleeting summer treat, and right now peaches from Michigan, Indiana, Wisconsin, and even Illinois are popping up at farmers markets and grocery stores. Pair those peaches with some Chicago honey and crunchy granola and you've got yourself a real summertime treat.

Chicagoist’s Peach Honey Crisp
(Makes one big or two little peach crisps)

1 ½ cup flour
1 ¼ cup white sugar
½ teaspoon salt
½ teaspoon cinnamon
8 large peaches, skins peeled
2 cups granola
1 cup brown sugar
1 stick (1/2 cup) of butter
3-4 tablespoons honey

Preheat the oven to 375. Mix together ½ cup flour, ¾ cup white sugar, salt, and cinnamon. Peel the peaches.

What’s the best way to peel peaches?
Slice a very shallow cross into the bottom of each peach. Drop into boiling water for one minute. Remove with a slotted spoon and plunge into ice water. The skin will begin to peel away from the cross - you can grab each tab and pull off the skin.

Remove the stones from the peaches and dice into large chunks. Pour the flour mixture over the peaches and stir to coat. Set aside while you make the crisp topping.

To make the crisp topping, mix together 1 cup flour, ½ cup white sugar, and brown sugar. Cut in butter and mix together between your fingers. Once mixed, stir in granola and continue to combine until the mixture feels like a very coarse, crunchy meal.

Pour peach mixture into two 8 by 8 baking pans (for a shallow crisp) or one 9 by 9 baking pan (for a deeper crisp). Spoon crumble topping onto the peaches. Drizzle honey over the top of the crumble.

Bake for 40-45 minutes, or until the topping is light golden brown. The peach mixture should bubble through the crust.

Allow to cool and serve a la mode. Enjoy the fruits of summertime!