Round and blushing like a summer sunset; peaches are summer in a fuzzy nutshell. Georgia peaches may be famous, but the West Coast isn’t a bad place to be during peach season. Metropolitan Market offers peaches that are a slice above extraordinary. Growing partners Pence Orchard in Wapato and Frog Hollow Farms, an organic farm in Brentwood, Calif., let their peaches hang on the tree for longer than average, which means a sweeter, juicier product. Now in its 21st year, Peach-O-Rama lasts throughout July with daily brix checks by local produce teams. Brix readings, often used in wine grape production, are a way to measure the sugar content in the fruit. The Met Market brix standard for its Peach-O-Rama is 13 and above, though many of these luscious fruits push 17-18 brix. For maximum summer enjoyment, make sure that sweet juice dribbles down your chin.
5½ cups peeled, pitted, sliced peaches
2 tablespoons flour
1 tablespoon lemon juice
2/3 cup brown sugar, packed(add more or less dependingon sweetness of fruit)
2 teaspoons cinnamon
In a large bowl, combine peaches and lemon juice. Add flour, and gently stir to coat the fruit. Add remaining ingredients, mix gently, and transfer to a 13-by-9-inch glass baking dish.
½ cup unbleached flour
½ cup rolled oats (not quick-cooking)
½ cup brown sugar
¼ cup finely chopped pecans (or other nuts)
¼ cup butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Combine ingredients in a small bowl. Sprinkle over the fruit filling. Bake at 375 degrees for 45 minutes. Allow it to cool slightly before serving. Top each serving with vanilla ice cream.