While Cop Car was visiting, she and I made a trek through the Farmer’s Market. We purchased the usual vegetable suspects, but at the last stall I picked up two quarts of peaches from a vendor who grows all sorts of fruit in the southwest corner of Michigan. Man, do they taste WONDERFUL!
Unfortunately, peaches don’t have a long shelf life, so this afternoon I plan to make Peach Crisp. Usually when we make a crisp, it’s apple crisp, and it’s a harbinger of the season. I’m modifying the recipe and using about eight medium peaches, skinned and sliced. I’m going to use an 8×8 glass baking pan, fill it with sliced peaches and then mound the topping over it.
I browsed on-line for recipes, and discovered that everyone publishes the one they remember from their childhood. Well, in MY childhood, the topping was made from rolled oats, flour, brown sugar and butter. You use a pastry cutter to blend it together, and then you sprinkle it over the fruit and bake it.
Can you imagine it with a scoop of vanilla ice cream?? Heck….my mouth is watering just thinking of it. There goes my weight loss for the week.
Cop Car, we’re finally going to get to the Parmesan Crusted Tilapia tonight. I’ll have to send you the recipe. I’m so sorry that we didn’t get that meal on the table while you were here. We’ll roast the rest of the asparagus, and steam yellow wax beans. If that’s not enough, Dear Husband can have some green salad. That’s the meal for the day at Buffy’s Best Inn!