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