Peaches are currently in their prime here in Oregon; sweet, succulent and juicy…especially the white peaches. I loved the idea of making this late summer harvest fruit into a crisp. The sweet peaches and crunchy topping remind me that summer is coming to a close, the two seasons slowly merging into one another. The weather is already somewhat cooler and the once warm bright rays of sunshine have turned to a more golden-orange hue. I couldn’t be more ecstatic.
As Fall creeps in, you can find me still playing with my new Blendtec blender, testing its power and versatility have been fun. It does have some SUPER power, proven by making the topping for this peach crisp.
The topping is made from almonds (I used hazelnuts too), which have to be pulverized. This particular blender is known for its grinding power and let’s just say, it had no problem taking down these nuts to bits. The blender has a very cool lid on its Twister Jar that help make this process easy. I am still impressed.with all it can do.
I love the way turbinado sugar looks and tastes. Besides the ripe peaches, it’s what gives the sweetness to this recipe.
This is not an overly sweet dessert, which makes that scoop of ice cream in an earlier photo a nice touch.
This would be a great Passover dish, except, peaches are never ripe that time of year…well, maybe in another hemisphere.