One of the best things about the month of September is that it is the time of year when fresh peaches are in an abundance. In fact, the small town in northern Utah where I grew up hosts "Peach Days" the weekend after Labor Day each year. Peach Days was first celebrated in Brigham City, Utah, in 1904 and is one of the longest running harvest festivals in the United States. The celebration includes a parade, Peach Queen pageant (yes, really), antique car show, window displays on Main Street, and large display composed of peaches and other produce in front of the court house.
Our family wasn't able to go to this year's Peach Days celebration, but we did celebrate Peach Days in our own way. During the years that we lived in Layton, we planted a peach tree in our side yard. This tree produced some of the best peaches we have ever had, and we were very sad to have to leave it behind. Fortunately, the new owner has kept in touch with us and invites us to come pick peaches this year. Friday night, we picked peaches, and Saturday we canned them. Here is a brief summary of our adventures in pictures.
|Lots and lots of peaches|
|Peeling and cutting up peaches|
|The finished product - 46 quarts!|
Of course, peach season brings with it the opportunity to make desserts using fresh peaches. Although I do like making pies, I usually don't have the energy or counter space to deal with pie crust when I am in the throes of canning peaches. As such, we have come to enjoy peach crisp as our peach dessert of preference. Here is our recipe:
4 cups of fresh sliced peaches
3/4 cups of packed brown sugar
1/2 cup flour
1/2 cup oats (you may use old-fashioned rolled oats or quick oats - do not use instant)
1/2 teaspoon cinnamon
1/3 cup softened butter or margarine - allowing it to soften at room temperature makes it easier to stir into the dry ingredients
1. Place the peaches in a greased 9 x 9 square pan (okay to use non-stick cooking spray)
2. Mix the brown sugar, flour, oats and cinnamon together in a separate bowl.
3. Stir in the butter or margarine so that the mixture sticks together.
4. Sprinkle the mixture evenly over the peaches.5. Bake at 375 degrees for 30 minutes
Note: If you are reheating leftover peach crisp, warm it in the oven using the broil setting for a few minutes to allow the topping to become crisp again. With the juice from the peaches, the oatmeal-based topping can become soggy.