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Peaching Moment The grocery stores are smelling like fresh Texas peaches now. You can easily whip up this delicious dessert. Just be sure to use nice, ripe peaches.

By the way, look at all these new barbecue books! New and just in time for Summer road trips: The 100 Best Barbecue Restaurants in America, Franklin Barbecue: A Meat-Smoking Manifesto is a number 1 bestseller!

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Ripe, fresh peaches are one of nature's special gifts. It's a shame to let peach season get away without enjoying this luscious fruit. Peach Crisp is an easy way to indulge yourself, and our recipe is a good one. Serve it warm, with or without a scoop of vanilla ice cream, and you'll be happy.

Here's an easy way to peel those peaches: Make a very small slit at the stem end of each peach. Then drop them into a pot of rapidly boiling water for one to two minutes (about 1-1/2 minutes is right for medium-size peaches). Remove the peaches with a slotted spoon and put them directly into a container of very cold water. After a few minutes, you can begin peeling, and the skins will easily peel off. Use the slit you made at the stem end as a starting point. Since this recipe calls for eight peaches, you might do two at a time.

  • 8 medium fresh peaches (about 2-1/2 pounds), peeled and sliced
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup (1 stick) butter
Preheat oven to 375°F. Lightly butter an 8-inch square baking dish or spray with vegetable cooking spray.

Place the peach slices in the baking dish.

Combine the flour, sugar, brown sugar, salt and cinnamon in a medium bowl, and stir well. Cut in the butter with a pastry blender until mixture is the consistency of coarse crumbs. Sprinkle the flour mixture evenly over the peaches.

Bake at 375°F for 45 to 50 minutes or until crust is golden brown.

Makes 6 to 8 servings.

Prep time: 10 Min; Cook time: 45 Min; Total time: 55 Min

Recipe editor

The serving dishes in our photograph are Fiesta dinnerware.

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