If you are lucky enough to be in the Niagara region in mid-summer, make sure to take the scenic drive along the Niagara Parkway between the falls and Niagara-on-the-Lake. You’ll pass a number of wineries and perhaps be tempted to do a little tasting. This is also one of the best tracts of tender fruit growing areas of the country and you’ll also find orchard operated fruit stands here.
I can remember the first time eating a peach in the car after leaving the fruit stand when I was just a kid. It was so ripe and juicy-sweet that its juice literally ran right down to my elbow after taking my first bite. When you buy a basket or two and fear you won’t eat them all before they start to over-ripen, why not set about 5 plump ones aside for a peach crisp.
My friend, Ruth Ellen, recently made this recipe for a dinner party and topped it with pecans. I loved the way they absorbed the butter, sugar and fruit flavour as they roasted on the top.
Niagara Peach Crisp
- 4 cups peaches about 5 medium, peeled and sliced
- 1 cup brown sugar
- 1 cup oats
- 1 cup flour
- 10 tbsp softened butter
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 oz dark rum (Optional)
- 1/2 cup pecans (Optional)
- Preheat oven to 375° F.
- Grease a 2-quart (2 inches deep baking dish).
- Spread out peaches in the bottom of the baking dish. Splash with rum (optional).
- In a separate bowl, mix all other ingredients, making sure that the butter is well absorbed into dry ingredients. The mixture should have a crumbly texture. Add to the baking dish and top with the pecans if desired.
- Bake for 30 minutes or until top is golden brown.