Oh boy, fresh peaches! I grew up in Michigan and helped my mother can bushels of local peaches, pears and apples. Peach crisp was a great wintertime treat, but I always loved eating a fresh ripe peach, fuzz and all, the juice running down your chin--yum! Mom would use the bruised fruit to make batches of jam (after cutting out the bad spots of course). She would put a couple of hulled peach pits in the jam while it was cooking to give it a nice bitter almond flavor. There's nothing like homemade peach jam on homemade bread! :) The crisp recipe posted above is excellent. For anyone gluten intolerant, try substituting Ancient Grains flour for the all-purpose flour. I've found GF flours work pretty well in streusel toppings. They might not brown as much as wheat flour so you have to keep an eye on the timing, but the results are very tasty. Just make sure to follow the directions to not mix the topping too much, or you'll get a layer of sandy mush in place of crunchy goodness :) Peaches are in season here in southeastern PA. We can buy Jersey peaches in the stores, and local orchards have plenty for sale both in their roadside stands and at farmers markets. Summertime fresh fruits rule! Robin, just had my very first GOOD peach of the season, up here in New Hampshire - at the local coop store, from Pennsylvania. THANK YOU, Pennsylvania! A great peach experience at last. PJH

• Reply