Our local farmers' market had no peaches again last week. The farmer who comes over from Michigan each Saturday said "We don't have enough to share yet". So I decided to join friends on a drive to Sawyer, Michigan. If the peaches wouldn't come to us, we'd go to the peaches. It was my first visit and I was impressed with the Sawyer "fruit and vegetable" market. It goes on and on and....! Before I knew what was happening, the peaches in my cart were joined by plums and heirloom tomatoes. A live myrtle topiary nestled between the vegetables. In the gourmet aisle, I found American Spoon jams and purchased a jar of blueberry for a friend's birthday treat. Of course, I purchased too many peaches for the two of us to consume before they ripened too much. We both like fruit cobblers and crisps right out of the oven--not so much the next day. I decided to do individual crisps for us and they were just right.
Individual Peach Crisps
Preheat oven to 350
Butter two ramekins (4 to 5 inch)
4 to 5 ripe, but firm, peaches
Amaretti cookies or gingersnaps (enough for about 3/4 cup crumbs)
2 Tbsp softened butter
1. Peel the peaches and cut into six to eight wedges.
2. Drizzle with honey and stir to coat.
3. Divide between the two ramekins.
4. Place the cookies in a plastic bag and crush with a rolling pin.
5. Work the butter into the crumbs until well distributed.
6. Sprinkle the crumbs over the peaches.
7. Bake for 25 to 30 minutes until bubbly.