From the pantry: Peach crisp satisfies summer cravings, crunch with less butter

Summer is the time of cravings - the kind of cravings that really can't be satisfied any other time of the year.

Corn in the throes of winter? Not so sweet. Tomatoes in the heart of the big chill? They lack tenderness and the rich, deep red of summer ripeness. Peaches in prime ice storm weather? Definitely not peachy keen.

We must, then, get our fill of these precious summer beauties while we can.

And so the other day, I did try to get my fill by filling two produce bags full of peaches. I forgot, though, how fast these fresh fruits ripen. As hard as I tried, I could not eat them fast enough.

No big deal. I was craving peach pie anyway. It was just in time, too, as we had a house guest. Nothing says 'Welcome to our home!” as much as pie.

On the last day of our guest's stay, I still was in the mood for peach pie. I was not, though, in the mood for making pie crust.

So I made peach crisp instead. Same delicious peach flavor without all the work.

It may not have been pie but it still was delicious. I used a hearty rye flour to offset the sweetness of the peaches and added chopped pecans to add even more crunch to the crisp.

Interestingly, swapping yogurt in place of some of the butter did not result in a less, well, crisp crisp. The butter was not missed and the crisp kept its namesake form for several days.

In the end, we all were too full from a dinner of fresh corn, tomatoes and burgers to even eat the peach crisp.

It made a delicious breakfast the following day, though. It's also now another craveable dish to add to my list.

Peach Crisp

Fruit

2 pounds ripe peaches, cut into 1-inch pieces

1/4 cup brown sugar

1 tablespoon plus 1 teaspoon cornstarch

Crisp

3/4 cup rolled oats

3/4 cup rye flour

1/2 cup brown sugar

1/4 cup pecans, chopped

1/2 teaspoon cinnamon

Big pinch of salt

1/3 cup butter, melted

1/3 cup whole-milk yogurt

Preheat the oven to 400 degrees.

Place chopped peaches in a medium bowl.

In a separate small bowl, whisk together the 1/4 cup brown sugar and the cornstarch. Sprinkle over the fruit and toss gently. Transfer the fruit to a buttered 8-inch square baking dish.

For the topping, combine the oats, flour, brown sugar, pecans and cinnamon in a medium bowl. Stir in the butter and the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble over the peach mixture.

Place the baking dish in the oven, middle rack, and bake for about 20 to 25 minutes, or until the topping is golden. Serve warm or at room temperature.

Source: Adapted 101cookbooks.com