Whoever coined the phrase “easy as pie” must have a sense of humor. You know what’s really easy? This perfect peach crisp from Sally’s Bakery – which is almost half the time of a traditional pie and it is twice as delicious. Essentially the love child of peach cobbler and pecan pie, the aptly named recipe features sweet, jammy peaches sizzling under a respectable layer of toasted pecan-oat streusel. Throw some vanilla ice cream on top (not optional, we’re sure you understand) and don’t be surprised if it disappears in less than baking time.
Time Commitment: About an hour.
Key tips: Yellow and white peaches work equally well, says Sally McKenney (aka Sally’s Bakery), but for best results, “you want peaches that are slightly firm (not firm) without bruises or soft spots.” So she recommends buying an extra pair, letting them all sit in a paper bag for a day or two, and saving each one with soft spots as a snack.
Other requirements: Of course, eating juicy peaches over the kitchen sink is glorious. But you can also try…
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Meatballs Skillet with peaches, basil and lime. Sweet peaches and savory meat should not work together like this. And yet, as one commenter put it, “CHADAR DELICIOUS.”
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Upside down peach cake. If you’re right to believe cake > pie, meet your new favorite recipe—perfectly caramelized on top, light and fluffy underneath, and surprisingly easier than it looks.
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Summer Panzanella Salad. Because a salad made almost entirely of bread is the best salad. And no, it’s not up for debate.
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