Texas summers are hotter than most of us like, but one of the pleasures to look forward to is the annual peach harvest.  The sun’s heat does some amazing things to those succulent little globes of sweet tartness.  From hard green orbs they convert to tender, juicy delicacies that are delicious so many ways.  Whether you prefer them right off the tree, smothered in cream, or baked in  a crust, the flavor of summer peaches is worth the heat.

We have long been fans of apple crisp, so when I found that multiple trips to the farmers market had given us more peaches than we could possibly eat one at a time, the thought of a peach crisp came to mind.  A quick search of recipes gave an overwhelming load of options.  After conferring with my number one taster, I opted to modify the apple crisp recipe we already loved.  As luck would have it, the resulting warm, luscious crisp, topped with a serving of vanilla ice cream, proved the perfect summer treat to end a 100+ degree day.

I suppose you can use peaches from other places.  Colorado or even New Jersey have their own varieties.  But I have confidence that the very best peaches grow under the hot Texas sun.  Therefore those poor souls who don’t live in Texas should consider visiting in late July and early August to partake of peaches at their finest!

Texas Peach Crisp

4 cups of diced fresh Texas peaches, peeled and pitted

3/4 c. flour

1 cup sugar (1/2 brown sugar, 1/2 white

1 tsp. cinnamon

1/4 tsp. salt

1/4 lb. butter

2 tsps. vanilla

Prepare peaches by peeling and dicing ( I left a little of the peal to add some color and texture) and add vanilla, mixing well and setting aside.  Mix flour, sugar, cinnamon, salt and melted butter into a crumbly batter (I put the ingredients in a gallon zip lock bag and work it to the right consistency).

Spread diced peaches in an 8 x 8 baking dish (I sprayed the dish with olive oil to avoid sticking) and then top with the crumble batter.

Bake at 350 F for 30-40 min. (I would check at about 20 minutes because depending on the peaches, the size of your dice and your oven they may be ready sooner).  Cover with foil for last 10 minutes to avoid burning the crisp.

When it is hot, bubbly and smells devine, it’s ready to take out of the oven, serve in a big bowl with your favorite vanilla ice cream.   I added a dash of cinnamon sugar to the top.