by Megan Winfrey

Nothing says summer in Texas like ripe, juicy Fredericksburg peaches. And what a treat, the crop is early this year! I scooped up a $7 bag from the Vogel Orchard stand off of 290E on my way back to Austin last week, and I could smell them the whole way. It was amazing. There are several orchards to choose from between Stonewall and Fredericksburg, and most of them offer all sorts of delicious peachy treats like ice cream, candies, teas, and preserves. It also just feels good to buy produce right from the farm stand, doesn't it? It feels so authentic and real, and for us city dwellers, it's an extra special experience.

Peach Crisp with Basil & Mint

Filling:

• 8 peaches, thinly sliced
• 2 tbs. white sugar
• 1 tsp. grated lemon zest
• 1/2 tsp. salt
• 8 basil leaves, torn
• 8-10 mint leaves, torn

Crisp:

• 1/2 cup chopped almonds
• 1/2 cup light brown sugar, packed
• 1/3 cup all purpose flour
• 1/2 tsp. salt
• 6 tbs. cold butter, cubed

Preheat oven to 400ºF

Prepare the filling by mixing all of the ingredients directly in your 9x13 baking dish. Spread the filling out evenly.

Next, combine all of the ingredients for the crisp in a bowl and work together with your fingers until a crumbly texture forms. Sprinkle the topping evenly over the peaches, transfer to the oven, and back for 25-30 minutes or until the topping is beginning to brown and the peaches are bubbling. Let cool 5 minutes before serving.