First off, I apologize for falling off the face of the earth for two weeks. A combination of things being busy around here and a couple of recipes not panning out quite in the way I anticipated, led to me falling behind! Hopefully I’ve jumped back on the wagon!
We took a gander to the Porter Peach Festival a couple weeks ago. Porter is a little farm town about 45 minutes outside of Tulsa. Their peaches are famous. In Colorado, it was all about the Palisade Peaches. Here in Oklahoma, I’ve always heard about the infamous Porter Peach. It must be a requirement to grow peaches that your town starts with a P.
To my surprise, there is more than one kind of Porter Peach. Livesay Orchards grows many different varieties that all ripen at different points of the summer. We sampled the three that were being harvested at the time we were there. Though they were all delicious, I’m a fan of firm-fleshed peaches. We ended up with a half peck (around 25?) of Scarlet Prince peaches.
I also found out that peeling peaches is an ordeal! Especially hard-fleshed just-barely-ripe ones. I had peaches flying everywhere. It also takes a loooot of peaches, even just to fill an 8×8 pan!
The most successful thing I came by while cooking up all these peaches was a super simple Peach Crisp. I always made apple crisp with my mom growing up as an easy treat. For a twist, I used steel-cut oats instead of rolled oats. It made the topping more chewy and dense (and delicious).
Porter Peach Crisp
- 6-8 Porter peaches
- 1 C. Steel cut oats
- 1/3 C. Brown sugar
- 1/3 C. Flour
- Pinch of salt
- Pinch of cinnamon
- 1/4 C. Or half stick of butter cut into cubes
Cut up and slice peaches and place in a greased 8x8 pan.
Place butter cubes around the surface of the peaches.
Mix remaining items together (dry ingredients) and sprinkle generously over the top.
Bake for 35-40 minutes at 350 degrees Fahrenheit, until topping is browned.
Serve with vanilla gelato or ice cream.
NOTE: I received no compensation from Livesay Orchards (although, if they wanted to pay me in peaches, I’d be open to the opportunity!).