August 15, 2011

‘Tis the season for juicy, scrumptious, and vibrant Colorado Peaches. This year’s crop couldn’t be more glorious. Each peach, with its soft, furry exterior, holds within a firm, sweet flesh like no other. If you crave peach cobbler, peach salsa and anything peach, then you should head over to the Lafayette Peach Festival on August 20th! From 9am-4pm on Public Road in Old Town Lafayette, endless amounts of peaches and fun local music will all be accessible to you. Come on down for a true culinary event.

Peach Crisp recipe from The Pioneer Woman


6 Peeled and sliced peaches
1 Cup flour
½ Cup sugar
½ Cup firmly packed light brown sugar
½ Teaspoon ground nutmeg
½ Teaspoon ground cinnamon
¼ Teaspoon salt
1 Stick butter, cut into ½ inch cubes
The Juice and zest from ½ lemon
2 Tablespoons real maple syrup


Preheat oven to 350 degrees.

Mix your flour, sugars, salt and spices together. In a standing mixer, slowly mix in the butter until evenly mixed.

In a small bowl, combine your peaches, lemon juice/zest and maple syrup.

Lightly oil an 8″ or 9″ baking pan. Pour your peach mixture into the pan and evenly distribute. Sprinkle with crumb topping and cover with aluminum foil. Bake for 15 minutes. Remove foil and continue to bake for another 20-30 minutes, or until topping is crisp. Devour with ice cream.