So…it’s been a while.
Many things have happened since I last updated this. I quit my job in Chicago, moved to North Carolina, and traveled to Taiwan, India, and Malaysia (and Colorado!).
My trip was great (as vacations usually are). In Taiwan, I reconnected with old friends and some of my former students. Taiwan is such a wonderful, friendly place, and so welcoming that I felt like I never left.
I then met up with one of my best friends so that we could travel through India together. Unfortunately, we both got incredibly sick after just two days (Delhi belly is real, guys). We stuck it out for another week, but eventually decided that we would be better off if we left. I would love to return to India in the future, when I’m not sick and can fully embrace the country.
I spent the rest of the trip in Malaysia, where my friend is living. Malaysia is similar to Taiwan in many ways: the people are friendly, it’s easy to get around, and it’s known for its food. (Unfortunately, I was still recovering and didn’t get to try much of the notable cuisine.)
Since returning to the US, I just haven’t felt that inspired in the kitchen, sticking mostly to simple dishes and grilled vegetables. Traveling usually gets me excited to try new flavors and cuisines in my own kitchen, but I guess getting sick while I was abroad just drove away any inspiration. This peach berry crisp is exactly the type of simple recipe that I’ve been cooking up recently.
I’m back now, with a new farmers market to explore (the Charlotte Farmers Market) and a lot of fresh produce. This market is much larger than the one I went to in Woodstock, so it will take me a while to find my favorite vendors. Knob Creek Orchard is already my go-to for fruit. Every Saturday, I stop by their stand first for fresh peaches, blackberries, and strawberries.
Inevitably, towards the end of the week, the giant bushel of peaches I bought have started to go soft, which means they are perfect for this peach berry crisp.
In my mind, crisps beat pies every day. I much prefer the crunchy, sugary topping of a crisp to pie crust. For me, at least, pie crust is fussy and never as flaky as I’d like. Plus, a crisp topping takes mere minutes to throw together, making this one of the easiest desserts (or breakfasts…) ever.
All you need to do for this peach berry crisp is cut the peaches, throw them in a baking pan with the berries, and add some maple syrup, vanilla, lemon zest (and juice), and fresh ginger. The topping is just as quick: throw all the ingredients together in a bowl and mix them together. Seriously; that’s it.
Here are some other fresh peach recipes that I’ve been loving lately:
- mache and peach salad by Sprouted Kitchen
- summer panzanella by The First Mess
- peach iced tea by Minimalist Baker (add the peach syrup to your mojito!)
P.S. I know that it’s probably humid and hot wherever you are, so only turn on the oven at night and if you have air conditioning. If not, maybe you can cook it outside during the middle of the day? Or, you know, don’t buy a bushel of peaches every week.