Peach Crisp

It's summer so it's necessary to make all sorts of desserts with juicy fruits, and peaches are ripe and delicious now, so the equation is simple:
Summer + Ripe Fruit = Crisp
 and the resulting equation:  You + Crisp= Happiness :)

 First we need to blanch the peaches in boiling water so the skins come off easily.
They only need about 30 seconds to a minute until they're loose and ready

These peaches are juiccyyyy
We mix them with lemon zest, juice, and sugar to up the flavor

 Crisp is best served warm out of the oven.
And it's incredible with vanilla ice cream. Mhm!

 Peaches are for summer. So put them in a crisp and share it with friends!

Peach Crisp

from: Baking Illustrated Cookbook

Ingredients:

Topping
6 Tablespoons unbleached all purpose flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
5 Tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup coarsely chopped nuts (almonds, pecans, walnuts)

Filling
6 medium peaches, peeled, pitted, cut into 1/3-inch wedges
1/2 teaspoon grated lemon zest
1 1/2 Tablespoons juice from 1 lemon
1/4 cup granulated sugar

Directions:

Topping
Place flour, sugars, spices, and salt in food processor and process briefly to combine. Add the butter and pulse 10 times, about 4 seconds for each pulse. The mixture will first look like dry sand, with large lumps of butter, then like coarse cornmeal. Add the nuts, then process again, four or five 1-second pulses. The topping should look like slightly clumpy wet sand. Be sure not to overmix or the mixture will become too wet and homogeneous. Refrigerate the topping while preparing the fruit, at least 15 minutes
 Adjust the oven rack to the lower-middle position and heat the oven to 375 degrees F

Filling
With a paring knife, score a small X at the base of each peach. Lower the peaches into a pan of boiling water with a slotted spoon. Turn the peaches occasionally and simmer until their skins loosen, 30 seconds to 1 minute. Transfer the peaches to a bowl of ice water. Let stand to stop the cooking process, about 1 minute and cool. Starting from the scored X, peel each peach. Using a paring knife to lift the skin from the flesh and pull the skin off in strips.
Cut the peaches into 1/3-inch wedges.
Toss the peaches, zest, juice, and sugar in a medium bowl. Scape the fruit mixture with a rubber spatula into an 8-inch square baking dish or a 9-inch deep-dish pie pan.

Assembly
Distribute the chilled topping evenly over the fruit. Bake for 40 minutes. Increase the oven temp to 400 degrees and continue baking until the fruit is bubbling and the topping turns deep golden brown, about 5 minutes more. Serve warm. (The crisp can be set aside at room temperature for a few hours and reheated in a warm oven just before serving.)