All over Sonoma County, the farmers markets and farmstands are bursting with beautiful orbs of stonefruit and berries bursting with juice, all at reasonable prices. This is the time for fruit lovers to bake up some fruity cobblers and crisps for a delicious, summertime dessert.
My favorite crisp recipe comes from “Season by Season: The Sonoma County Farmers Market cookbook,” which was published way back in 1988, before farmers markets were trendy and chic.
This recipe was contributed by Phillips Farm of Lodi. It calls for peaches, but I usually throw in a handful of blueberries or blackberries as well. The other night, I made a similar crisp with some tangy rhubarb from my CSA box and some ripe strawberries I picked up from a farm on Ludwig Avenue, just off Stony Point Road in Santa Rosa. The farmstand also sells delicious duck and chicken eggs, onions, beans and other seasonal vegetables. If you’re in the area, check it out.
The key to this easy crisp is the grated lemon rind, which serves as a foil for the sweetness of the fruit. I usually peel the peaches by dunking them in very hot water, then remove the skin with a paring knife.
1 cup flour
1 cup light brown sugar
Grated rind of one lemon
½ cup cold butter
4 cups fresh sliced peaches, peeled
The juice of one lemon
Preheat the oven to 375 degrees.
Mix the flour, sugar, lemon rind and butter together well until it resembles coarse meal. Put the peaches in a greased, shallow baking dish and sprinkle with lemon juice. Press the crumb mixture on top. Bake for 25 minutes or until nicely golden.
Try it warm over or under ice cream, or sprinkled with crushed, roasted almonds.