There is an amazing interview with Ira Glass on Slate this week. Amazing because of how openly he talks about the necessity of messing up, sometimes a lot, before succeeding. There’s something comforting in knowing that a dude who has succeeded so fantastically, who is so talented, failed for years before arriving at the enviable place he is now.
The past two months have seen a lot of fails in the kitchen. It was as though I had developed the cooking equivalent of two left feet. Even following recipes, I was failing. It was humbling, especially after doing something long enough that I took for granted that most attempts would be successful. So thanks, Ira, for reminding me about the necessity of messing up.
This week it came back, though. That effortlessness, or grace, or ease, or whatever you want to call it. It’s a good feeling.
The irony, then, is how easy this crisp recipe is. That’s the beauty of a crisp – it’s so forgiving in its ease and flexibility. It is not only my favorite dessert but also the perfect way to welcome summer. So here it is, the jammy, fruity, mildly spiced, first and ever-so-epic crisp of the season! Featuring peaches, darling of the summer fruits, all nostalgia for some vague childhood summer and a whole bunch of juicy, messy, peachy goodness.
2 tsp lemon juice
3 Tbs sugar
1/4 tsp ginger
1/4 tsp cinnamon
1 Tbs flour
1 c rolled oats
3/4 c chopped walnuts
1/2 stick butter
1/4 c sugar
2 Tbs flour
1/2 tsp cinnamon
1/2 tsp ginger
salt to taste
Preheat oven to 400 degrees.
Halve the peaches and slice each half into fifths (I did not remove skin, but you can if you’d prefer.) Combine with all the filling ingredients and set aside.
Mix all dry ingredients for the topping in a bowl. Add cubed butter and work ingredients with fingers until crumbly.
Pour fruit mixture into baking dish and spoon topping over it.
Bake for about 35 minutes. Let cool for another 15.
Best with ice cream!