From Scratch

Nature seems to conspire against us at times. Peaches are peak right now, for a short time, but it’s way too hot to turn on the oven to bake a luscious pie. What’s a peach lover to do?

This peach lover decided to try a recipe that’s been sitting in the files for so long it was typed. Not printed, but ribbon-and-paper typewritten. I suppose I’ve passed it up because “crisp” and “microwave” are two words I don’t consider to be partners, but ripe Jersey peaches won’t be around much longer. The heat will.

The recipe needed some tweaking. It specified 4 medium peaches, which I used but feel it’s too skimpy; the topping amount should be fine even with more peaches. Also, it uses an 8×8″ pan, but my only one that is not metal is quite deep so I switched to a Pyrex pie plate. It feels as if I have a peach pie after all.

Microwave Peach Crisp

4-6 medium to large peaches, peeled and sliced  *
1/2 cup quick cooking oats
1/2 cup brown sugar
3 TB butter, softened
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg (fresh, if possible)

[* To easily peel peaches — or tomatoes — cut a small X on the bottom, plunge into boiling water for 30-60 seconds, then transfer immediately to cold water. The skins will slip off. ella]

Arrange peaches in a square microwavable dish, 8×8x2 inches. Mix remaining ingredients until crumbly; sprinkle over peaches. Microwave uncovered on high (100%) for 10 - 12 minutes, until peaches are tender. If your microwave does not have a carousel, microwave for 6 minutes; rotate dish 1/2 turn, and microwave for another 4-6 minutes.

Transfer to a cooling rack. Serve warm or at room temp with ice cream, if desired.

8 servings

Add to: | del.icio.us | furl

Sphere: Related Content

Tags: microwave