Fresh Peach Crisp

We got this recipe from a cooking class in Sonoma County last fall. The topping is chopped almonds, sugar, and butter. How could you go wrong with that?! Our mistake? (Do we always seem to have a mistake??!) The oven should have been about 450 degrees, but we were a bit rushed and slid the pans in the oven right after the pizzas were finished. The topping almost immediately started to burn. That oven was darn hot! A sheet of tin foil over the top solved it... the oven did its work...and it was darn good! It is amazing how adaptable food is in this oven. In a conventional oven, I wouldn't consider throwing an apple crisp in at 650 degrees. (:

Fresh Peach Crisp

from The Art of Woodfired Cooking by Andrea Mugnaini

2 cups whole almonds

1 stick unsalted butter, cut into 1" squares

1/2 cup packed brown sugar

1/4 cup flour

3 lbs ripe peaches (pears? or apples?) cut into 1" pieces

1/4 cup sugar

1/2 tsp cinnamon

Roughly chop almonds in food processor...or chop by hand if you are at a cabin without modern conveniences! (I have a tiny one that I got at Target for $5.99. It actually works pretty well...) Add butter, sugar, and flour until a crumbly mixture forms.

Toss peaches with sugar and cinnamon. Place in baking dish and top with 2 cups of topping. This recipe made much more than 2 cups of topping, so I refrigerated the extra, and ate it by the spoonful later. (I suppose I should not have admitted that....)

If using a ceramic dish, temper it at the mouth of the oven by turning it for about 3 minutes. Using cast iron will eliminate that step! Bake until peaches are heated through and the topping is beginning to brown, about 20 minutes.

If using apples, increase sugar to 1/2 cup and throw in a little nutmeg! Bake for 30 minutes.

Of course, you can use your favorite apple crisp recipe too! It works well after a pizza party. While eating the pizza, throw the dessert in the oven, and 20 minutes later.....ta da! A warm wonderful dessert!