Brown Sugar Peach Crisp with Coconut Ice Cream


I haven't eaten enough strawberries or peaches or tomatoes.

I haven't been to enough beaches.

I haven't roasted enough marshmallows for S'mores.

I don't want to retire my sandals or that cute bathing suit I bought last month.

I don't want you to go.

I'll be the first to admit that by this time of year I'm usually ready for the crisp fall air, pumpkins, State Fairs, Halloween, and the beautiful falling leaves. But this year I am not. I am not ready for any of it. I don't want to eat apples or casseroles or comfort food. I want to keep sipping rosé on the patio. I want to wear sandals and shorts and take evening strolls for ice cream at 8 pm when it is still light out. Is anyone else feeling the same way?

Having a toddler has really made me appreciate the warmer days. Especially after that hella long rainy winter, we had this year. Being able to go outside whenever we want - to the park and the zoo, while burning lots and lots of energy, is always ideal. We spend most of our time outdoors away from the computer and the tv, and for me, the internet. I barely know what's going on these days, except for when I do eventually go online, I am immediately thrown into a downward spiral of emotions from the current natural disasters or anything related to politics. How are you guys coping with everything that has been going on?

Even though it's been a beautiful summer here in Seattle, we have spent a great deal of time dealing with poor air quality from the forest fires and falling ash from the sky. The recent fire in Eagle Creek is probably one of the most devastating. If you've ever made it out to Eagle Creek, you will know its beauty and why this fire is so devastating. We're just praying for rain over here, as we've pretty much been praying for all summer long.

Alright, enough of this serious talk. While it being important and relevant, I realize that a lot of you are probably coming to this space to see pictures of delicious food, and so I will deliver. As I wrote in my last post, I am just obsessed with peaches this summer. They are not the best peaches that I have ever tasted. I usually have to buy them hard and let them ripen on the counter for a week before I can eat them, but that had not stopped me. I eat peaches on my cereal, in my yogurt, on my salads, and as a snack. And as if that isn't enough, this week I made them into a crisp. Not too sweet, just the right amount. Juicy and tender with a crisp crumb on top. Served with a generous scoop of coconut ice cream, it's perfect.

print recipe


serves 8

prep time: 20 minutes

cooking time: 40 minutes

6 medium peaches, peeled and sliced

2 tbsp granulated sugar

1/2 cup all purpose flour

1 cup rolled oats

1/2 cup brown sugar

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup cold unsalted butter, cubed

coconut ice cream

Preheat the oven to 350ºF.

Toss the peaches with the granulated sugar. Layer them in a 1 1/2 quart casserole dish, or a 9-inch square baking pan.

In a bowl, combine the flour, oats, brown sugar, salt, and cinnamon.  Add the cold cubed butter and with a pastry cutter or your hands, mash the butter into the dry mixture until you have a coarse crumb.

Top the peach with the crisp topping.

Place into the oven on the middle rack, and bake for 40 minutes, until the peaches are bubbly and the topping is crisp.

To prevent spillage onto the oven floor, place the dish onto a baking tray, or place the tray on the bottom oven shelf.

Let it cool slightly and serve warm with coconut ice cream.  Can be kept in the fridge for a few days.