Making use of the last of summer . . .

While the recent high temperatures made it seem like summer would last forever, I can always see the season changes by what's offered at the produce counters. A few weeks ago, the peaches were as perfect as anything can be in this life. Lately, however, the last of the fruit is being stripped from the trees and the peaches have lost some of the bloom of summer. I'm not saying they are bad just that they don't seem to be as fresh and juicy. I still buy them but the family isn't eating them out of hand as quickly. That's when you have to take command of the kitchen, get tough, and . . . make Peach Crisp!

Peach Crisp

5-6 medium to large peaches, skinned, pitted, and sliced
1 cup granulates sugar
1/4 cup all-purpose flour
Juice and grated zest of one lemon
Dash of vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine all ingredients and let sit at room temperature while you prepare the Crisp.

Crisp . . .
1 stick butter
1 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 cup chopped nuts, your choice

Combine the ingredients for the Crisp using a food processor, pastry tool, or by hand. Mixture should be crumbly. 

Place the prepared peaches in an 11x9-inch baking dish. Sprinkle the Crisp over the fruit.

Bake in a preheated, 350 degree oven about 20 minutes our until golden and bubbly. Goes will with whipped cream or a scoop of vanilla ice cream.

Sunday Smiles . . .

"I have opinions of my own -- strong opinions -- but I don't always agree with them."
-- George Bush

"Tact is the ability to describe others as they see themselves."
-- Abraham Lincoln

"In Mexico we have a word for sushi: Bait."
-- Jose Simon