This peach crisp, sweet yet dairy-free, came about because of a streak of bad luck, and the New Jersey peaches which went from underripe and hard to nectar-sweet and juicy in 24 hours, were the silver lining to the car trouble that destroyed my should-have-been-straightforward journey back from Big Summer Potluck #4 last weekend.
Here’s how the roller coaster sped along:
Happy: driving through beautiful Bucks County and talking blogs, food, and creativity with Amy, Autumn, Brian, Dennis, Gina, Jeni, Joe, Karen, Kelly, Maggie, Winnie and many others.
Sad: a rental car that petered out and died with no warning in the middle of a windy road in Pennsylvania and a rental car company with not a trace of customer service prowess.
Happy: a drive back on Sunday morning, when the farmstands were open, instead of Saturday night, when the farmstands would have been closed.
As if the Jersey-fresh produce weren’t fragrant and inexpensive enough, I made a second cheer-up stop on my way home: Red Hook Fairway, where I stocked my pantry as if a storm were on its way.
The next day, when the horror of the broken-down Jetta had faded, I made a plate of peach crisp, using oil instead of butter so that Alex could enjoy. This is the simplest crisp I’ve ever made: no cinnamon, no walnuts, no oats. (The two egg yolks in the ingredient list are what hold this this together.) With the failure of my power steering behind us, Alex and I ate the warm crisp, me with whipped cream on top, him without.
Happy: fruit so good it doesn’t need butter in the topping to be a rejuvenating dessert.
For kosher and lactose-free dessert lovers, this one’s for you. Enjoy!
P.S. The best dairy-free desserts.