Summertime is Just Peachy


I walked through the farmers market and felt like a person who just left a Gambler’s Anonymous meeting to head straight to Vegas. All that glorious fruit was calling to me! Those gorgeous vegetables and fragrant flowers were whispering, “You know you want it.” So I caved – as usual – and bought way too many peaches (my favorite). Determined not to let one lovely peach go to waste, I knew what I had to do. Hence, Epicurean’s famous Peach Crisp now sits on my counter.  Odd, it too is saying, “You know you want it.” So, so  true.

We originally created this dish for Western Fantasy, but it has become such a favorite that it now holds a place of honor in the Epicurean 30 Year Cookbook. And we serve it in the suites at Sports Authority Field. And at the DCPA during the spring and summer seasons. And I am currently eating it for breakfast. And probably lunch.

Epicurean’s Peach Crisp

Prep time: 10 minutes | Cook time: 25 minutes | Serves: 4

Note: This recipe is typically served in individual ramekins, but we’ve modified it for the home chef!


  • 1 lb fresh Colorado peaches
  • 4 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 1 tbsp orange juice
  • 1/4 tsp vanilla extract
  • 1/4 cup unsalted butter, softened
  • 2/3 cup old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 stick unsalted butter, chilled
  • pinch of sea salt


  • Preheat oven to 350 degrees
  • Peel skin from peaches by placing them in boiling water for 1-2 minutes
  • Remove pit from the peaches and cut peaches into 1/2 inch think slices
  • Combine brown sugar, cinnamon, nutmeg, ginger, lemon, and orange juices
  • Toss peaches in mixture until coated
  • Place peaches in a 8X8 baking dish
  • Cut softened butter and drop evening over peaches
  • In a food processor, pulse oats, sugar, chilled butter, and salt until consistency is crumbly
  • Sprinkle topping over peaches
  • Bake for 20-25 or until golden brown
  • Serve with whipped cream or vanilla ice cream or, in my case, morning coffee

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