Fresh peaches baked with a splash of rum topped with a buttery oatmeal crumble gives this seasonal dessert its intense flavour.
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. You can easily adapt this recipe to other tender fruits like nectarines or cherries.
Niagara Peach Crisp
- 4 cups peaches about 5 medium, peeled and sliced
- 1 cup brown sugar
- 1 cup oats
- 1 cup flour
- 8 tbsp softened butter
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 oz dark rum (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. Spread the oatmeal mixture evenly over the peaches.
- Bake for 30 minutes or until top is golden brown.