A PEACH OF A CRISP (THAT STAYS CRISP)

This is what I’ll be making this week with the stone fruit from my Goodlife Organics Farm Box! Yummmm!

Grace Parisi

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The more my mother’s cooking becomes a distant memory, the more I long for a familiar taste—one that shuttles me at light speed back to her warm kitchen and a pot of something-or-other bubbling away in the oven. Nothing does that for me in the summer quite like her fruit crisps.  She would use peaches, nectarines or even plums, throw in a handful of blueberries or raspberries and then top it with an oat-y crumble.

Using perfectly ripe summer peaches was a bit tricky for her. The fruit—super juicy—was often a little loose making the crisp topping a little soggy. But I loved it nonetheless.  Vanilla ice cream melted under heat of the juices, blending into a creamy, fruity soup. And the topping was like a soft-baked oatmeal cookie. No complaints, honestly.

Yet, secretly, I wanted a crisper crisp. That chef’s trick of cooking the filling and topping separately always…

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About engagingly yours

Passionate Poet, Writer, Yoga Teacher, Realistic Idealist, Devotee, servant and Champion of Beauty, Lover of Life: visit me at Engagingthesenses.com
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