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1
Peel: 4 pounds ripe peaches.
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2
Dip the peaches in boiling water for 10 to 15 seconds, then slip off the skins.
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3
Cut the peaches in half, remove the pits, and cut into 1/3-inch-thick slices.
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4
There should be about 7 cups fruit.
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5
Taste and toss with: 1 tablespoon sugar (if needed), 1 1/2 tablespoons flour.
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6
Pile the fruit into a 2-quart baking dish and top with: 3 cups Crisp Topping (recipe follows) or 8 unbaked Cream Biscuits (page 275).
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7
Bake in a 375F oven for 40 to 55 minutes (rotate once or twice while cooking for even browning) or until the crisp topping or the cream biscuits are golden brown and the fruit is bubbling in the dish.
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8
Use 3 pounds peaches and toss the slices with 1 or 2 cups raspberries, blackberries, or blueberries.
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9
Use white peaches and yellow peaches mixed together, or nectarines.
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10
Serve with whipped cream, a pitcher of cold cream, or with ice cream.
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11
Toast in a 375F oven for 6 minutes: 2/3 cup nuts (pecans, walnuts, or almonds).
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12
Let cool, then chop coarse.
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13
Put the chopped nuts into a bowl and add: 1 1/4 cups flour, 6 tablespoons brown sugar, 1 1/2 tablespoons granulated sugar, 1/4 teaspoon salt (leave out if using salted butter), 1/4 teaspoon ground cinnamon (optional).
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14
Mix well, then add: 12 tablespoons (1 1/2 sticks) butter, cut into small pieces.
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15
Work the butter into the flour mixture with your fingers, a pastry blender, or a stand mixer fitted with the paddle attachment.
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16
Work just until the mixture comes together and has a crumbly, but not sandy, texture.
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17
Chill until ready to use.
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18
Crisp topping can be made ahead and refrigerated for a week or so, or frozen for 2 months.
