Have you been wondering what I did with the almost half a peck of peaches I bought last week at the farmers market? If you have read on, if you haven't just look at the pictures. After that you may want to read too.
When I was inspecting the peaches, a few felt a bit firm, so I put them all in a sealed paper bag and left them on the counter for a day.
Then I did the "boiling water ice bath skin slipping trick" previously described here. It's a winner. If you haven't done it before, it's life changing. OK maybe not that dramatic, but it's certainly easier than any other method I have previously tried.
You will want to be sure and place your baking dish on a cookie sheet before you put it in the oven.
I can't abide a crisp that is too sickly sweet or one with a crust that is gloppy and goopy. Which is why this is my new "go-to" peach crisp recipe. The cranberries in the topping add a chewy sour note that when combined with the brown sugar and slivered almonds make it just right. I also like the big slices of peaches that can stand up to the crust. The one thing I did different on the recipe is... I had a bunch of peaches, about twice as many as I needed. So I followed the recipe for what to add to the peaches but I used 6 pounds instead of 3 and froze 1/2 of the mixture to make another crisp with this winter. I stuck to the recipe as is for the topping.
In case you are wondering, I only add ice cream when I am eating it for dessert. This was a small afternoon snack.