the farmers market is our happy place.
obviously, i still have a special place in my heart for target, but i have become quite content trading in the money i used to spend on nonsense (lipstick, dry shampoo, random sunglasses and knick knacks) to pick up gorgeous produce and flowers from our local farmers market every week.
on thursday we came home with a bag filed with goodies…. fresh sage, swiss chard, radishes, a trio of tiny tomatoes, and the most amazing blackberries and peaches. seriously. i could smell the peaches from a few stands away, they were so fragrant and had just the right amount of sweetness. i really wanted to use them for a pie, but let’s get real ya’ll. pie is hard work. and making pie crust still makes me sweat. so i decided to make a crisp instead.
CRISPS?! where have they been all my life? so easy! so quick! so tasty! we finished the whole thing yesterday, with heaping scoops of vanilla bean ice cream from molly moon’s. i think it’s safe to say that this one was definitely a winner.
i made a few adjustments to the recipe based on some of the reviews and personal preference:
- 4 peaches, peeled and pitted, cut into 1/2 inch thick wedges
- 2 pints of blackberries
- 2 tbsp cornstarch
- 2 tbsp fresh lemon juice
- 1/4 cup of granulated sugar
- 1/3 cup of flour
- 1/2 cup of packed brown sugar
- 1/2 cup of rolled oats
- 1/2 tsp kosher salt
- 1 tsp ginger powder
- 6 tbsp cold unsalted butter, cut into chunks
- 3/4 cup of chopped, toasted walnuts
mix and bake as directed. serve warm with your choice of ice cream.
recipe source: epicurious | gourmet july 1991