I write to you now from a new home! In mid-July, Brad and I packed up our lovely Ohio apartment, left our jobs, and drove nearly 1300 miles across the continent to Colorado. It’s a domestic destination I’ve had for a long, long time: having spent eleven years away, I’m finally living back in the land of dry air, big skies, and seemingly endless sunshine. And our new apartment, full of windows and light, has the view to prove it.
It’s so great to be back!
And spectacular vistas aren’t the only benefit Colorado has to offer. It’s peach season here, and Palisade, Colorado is famous for growing wonderful peaches. They’re so perfectly delightful raw — juicy and cool and bursting with flavor — that I can rarely justify breaking them down for cooking. But I’ve been on a fruit crisp kick in recent months, so I thought I’d give one a try.
Originally, this recipe was designed for halved peaches, with their skins, and with a buttery almond mixture smushed across the face of each before baking. The peaches form their own little baking dishes this way, and there’s no hassle of peeling or slicing. However, I found the peach skin to be someone irritating, so I gave it a shot in a more traditional slices-of-fruit-buried-by-crumbly-goodness format. I definitely prefer the latter.