Autumn! Let’s get into it.
Let’s get into it for the pumpkins.
Let’s get into it for some foliage.
Let’s get into it for Daylight Savings Time.
Let’s just get into it.
Crisps and crumbles also remind me of Fall. I think that they’re actually the quintessential Autumntime dessert.
Juicy, in season fruit: CHECK
Sweet, crispy topping: CHECK
Warm, comforting, oozy goodness: CHECK CHECK CHECK
Once upon a time, I did learn the difference between crisps, crumbles, cobblers, slumps, buckles, pandowdies, brown betties and grunts.
Unfortunately, my brain chooses to retain information that is clearly much more mission critical, such as the names of all of the contestants from the last season of the Bachelorette and each and every word to Everybody Have Fun Tonight by Wang Chung.
Not the location of my wallet or car keys. Uh uh. No sir.
That said, I’m pretty sure that this is a crisp.
You might not think of peaches as indigenous to the American Southwest, but they grow large, ripe and luscious here, especially in central Utah and throughout New Mexico and Arizona.
Perfect crisp material.
I like these types of desserts simply because they are so versatile.
What’s in season near you?
What’s your favorite type of warm fruity taste?
What type of sweet juiciness do you like smothered in crisp, buttery brown sugar?
Nothing? Um. Is something the matter? Can I get you a cold compress or a brown paper bag to breathe into?
Seriously, find a fruit and make it happen.
The epilogue to this Pueblo Peach Crisp is:
1. It’s one of the simplest desserts that I have ever prepared.
2. Baking this gem made my entire kitchen smell A-M-A-Z-I-N-G. Like, for hours.
3. This crisp was extremely well-received. Not too sweet, not too tart. Gone in 60 seconds.
So the moral of the story? Everybody, bake a Pueblo Peach Crisp today.
Afterwards, everybody can Wang Chung tonight.
Pueblo Peach Crisp
adapted from Southwest Indian Cookbook
6 large peaches (For notes on preparing your peaches, please see below.)
1 c. dark brown sugar, tightly packed, divided
3/4 c. all-purpose flour
3/4 c. old-fashioned oats
1/2 c. unsalted butter, cubed
1 tsp. cinnamon, ground
1/2 tsp. salt
Preheat oven to 375°.
Prepare peaches by halving and removing pits. Cut half into quarters and then each quarter into thirds. Finally, cut each third in half horizontally. So each peach half should yield 12 pieces. Prepared in this manner, your 6 peaches should yield approximately 5-6 cups of chopped fruit. Place your prepared fruit in a shallow two-quart baking dish and toss with one quarter cup of the brown sugar. Set the fruit aside to macerate.
Meanwhile, place flour, oats, butter, cinnamon, salt and remaining brown sugar in a medium bowl and cut with a fork until the mixture resembles a coarse meal. Sprinkle the topping as evenly as possible over the fruit. Bake for 45-50 minutes. The finished crisp will be slightly golden on top, with the fruit insides bubbling at the edges. Remove and serve immediately, preferably with vanilla ice cream.
YIELD: approximately 4-6 servings
somehow…i read peaches and bought apples. I do not know how this happened. However. I bought oatmeal a few weeks ago fully intending to bake cookies and then forgot and then read this and whispered eureka. which is why i set off to buy peaches but doesn’t explain why i returned with apples. Maybe it was the word macerate? That got me very excited which might have set my brain askew. despite the fruit substitution, recipe was heavenly and simple. thank you.
So glad it worked out – with or without the peaches!!
This looks great! I love a good crisp.
I lived in Texas most of my life, and we had plenty of peach trees there.
Looks great! Fresh fruit of the crisp and cobbler variety is very expensive here. Would I be able to use frozen? This would be a great dessert for entertaining.
Absolutely – frozen fruit would be fantastic! I found that the key to making this crisp perfectly is to let the chopped fruit sit in the brown sugar for a while to soften before assembling the crisp and baking. So you could mix the frozen fruit with the sugar and allow it to fully defrost that way. As far as entertaining – this crisp makes a kitchen smell unbelievably good. Be prepared that your guests might not want to leave.
Seriously! I cut up this exact amount of peaches that were one step away from being overripe this afternoon. I have been scouring the internet for exactly this recipe. THANK YOU!!!!
This looks so good. Super yummy. I love crisps. Nothing quite like them.
Scarletta, as always, this dessert of yours sounds awesome! Crisps are my favorite way to enjoy fruit and peach would be delicous! I love the oats in the topping, they are essential in a crisp as far as I am concerned
!
Oh, this looks delicious! My hubby does not like an oatmeal topping (so I never make them), which makes me crave this delectable crisp even more!!!
This does sound extremely easy and delicious! This time of year I would probably make an apple crisp, but I’m certainly not opposed to peaches if I could find some!
Congrats on Foodbuzz top 9!
I could hardly contain my delight upon finding this yummy treat! Fall came over night to Maryland so I was wanting something warm and sweet– and here it is!
Wonderful fall dessert. I love using the fruits that are in season, it just makes so much sense. I usually make a batch of crisps and freeze them off so I can enjoy them even when the fruit is not in season.
This looks great! Simply heavenly. Welcome Fall with this great recipe.
You always crack me up and I love your recipes (nothing better than a fruit crisp by the way). That is why I tagged you for the 7 links challenge. Are you game?
Oh thank you so much, Fiona!
LOL! Wang Chung?! You are hysterical! The peach crisp/crumble/buckle looks amazing! Nicely done!
I love crisps! They are so simple, but so amazing. Yours looks beautiful!
I too once read the differences between crisps and crumbles. I can’t keep it straight. Oh well. Either way, this looks pretty freakin’ awesome!! For me, peaches, apples, and cherries are my favorite baked fruits!! Though, I did a blueberry and strawberry crisp once and that was pretty good too!
Anything with baked peaches is delicious isn’t it? Add a crumbly topping and it’s heavenly
I didn’t know there was a difference between crisps, crumbles, etc. What a great post and a fabulous looking dessert! Yea Fall!
I’m not sure what it says about me that when you mentioned Wang Chung I immediately started singing it to myself… I like anything in crisp form. Right now I’m loving Starkrimson Pears.
It says that you’re my kind of lady!
Oh this looks so good. I love anything with crumble topping. YUM!
I really love the tone of your blog–and sadly, I believe I also remember most of the words to “Everybody Have Fun Tonight.”
This looks delicious and gorgeous…as per usual
Wow this looks incredible!! Gorgeous photos!
Since I live in Phoenix (where it is still in the 100′s thankyouverymuch), I make this crisp in the microwave. Sacrilege, I know. But throw it all into a glass pie plate, cook on high for 9-10 minutes and…YUM!
I never get sick of crisps and crumbles! You’re so lucky to be able to find ripe peaches, I’ll have to settle for apples and pears.