Shortcuts: How to enjoy farm fresh peaches

Lush Virginia peaches are in season and will be for the next several months. The aromatique stone fruits waft through the air of local markets assuring us summer is truly here!

Colonial Virginia historian and author Robert Beverley (1673-1722) wrote in "The History and Present State of Virginia" (1705), the "luxury of the peach…some good Husbands plant great Orchards [of peaches], purposely for Hogs; and other make a Drink of them, which they call Mobby, and either drink it as Cider, or distill it off for Brandy."

Referencing a letter that Thomas Jefferson wrote to his granddaughter Martha in 1815, we are "busy drying peaches for you," (Monticello.org).

Mary Randolph's 19th century cookbook, "The Virginia Housewife," contained recipes for peach ice cream and peach preserves.

Whatever your preference -- sinking your teeth into the sweet, ripe fruit and allowing its juices to run down your arm OR arranging golden slices over a flaky pastry crust -- now is the time to indulge!

For a summer treat, try my gingersnap crisp made with a combination of peaches and nectarines, "just a fuzzless peach" according to growingtaste.com/fruit/peaches-nectarines. Nectarines are sliced and unpared for color. No sugar was added to the fruit, maximizing their natural flavor. Instead of flour, I substituted finely crushed gingersnaps for the crisp topping and added oatmeal to the mix for extra fiber and crunch.

A little instant tapioca sets up the filling but is optional.

To find local farms where you can harvest your own fruit go to PickYourOwn.org. There is also an abundance of local peaches for sale at the Farmers' Market in Manassas on Thursdays at Harris Pavilion from 7 a.m. to 1 p.m.

GINGERSNAP-OATMEAL FRUIT CRISP

3 cups peeled sliced peaches*

3 cups sliced unpared nectarines

2 tablespoons instant tapioca (optional)

3/4 cup finely crushed gingersnaps

1 teaspoon cinnamon

¼ cup light brown sugar

3/4 cup oatmeal

½ cup cold butter

*May use 2 (15-ounce) cans sliced peaches, drained, or 6 cups of peeled, sliced peaches and leave out nectarines.

Preheat oven to 375 F.

In large bowl combine fruit and tapioca and mix well; set aside. In medium bowl combine gingersnaps, cinnamon, brown sugar, and oatmeal; blend.

Cut cold butter into crumb mixture and use pastry blender or rub through clean fingers to form medium crumbs. Spread fruit into lightly greased 13-by-9-by-2-inch baking dish.

Sprinkle crumbs over top. Bake until filling bubbles and topping is crisp, about 40 minutes. Let cool 10 minutes before serving.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO" is available at Mom's Apple Pie in Occoquan. She can be reached at makauchak@comcast.net.