Crispy Fruit Crumble

Recipe by Akasha Richmond, Hollywood Dish

4 pounds medium peaches, nectarines or pears, peeled, pitted,
and cut into 1-inch slices
1/4 cup sugar
1 Tablespoon unbleached flour, plus 1 cup for the topping
zest of 1 lemon
1 Tablespoon fresh lemon juice
3/4 cup packed brown sugar
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
6 Tablespoons cold unsalted butter, cut into small pieces
1/2 cup crispy brown cereal*

Preheat oven to 375˚. In a large bowl, combine the fruit, sugar, 1
Tablespoon flour, lemon zest and lemon juice. Place the mixture
in a 9-inch pie pan or similar-sized dish. In another bowl,
combine the remaining 1 cup flour, brown sugar, oats, cinnamon
and salt. Add the cold butter and mix with your fingertips until
the mixture resembles coarse meal. Mix in the brown rice cereal.
*Some finely chopped nuts would substitute nicely. Spread the
topping over the fruit. Bake for 30-35 minutes or until the topping
is browned and the fruit begins to bubble. Let cool for 15
minutes, serve warm or at room temperature. The crumble is
great served with a good gelato or ice cream.

Peach and Tomato Gazpacho

Recipe from Epicurious.com, as seen in Gourmet September 2005

(makes 4 first-course servings)
1 1/2 lb. tomatoes, chopped (4 cups)
1 lb. peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water

Purée two thirds of tomatoes and half of peaches with ice, shallot,
1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4
teaspoon salt, and 1/4 teaspoon pepper in a blender until very
smooth, about 1 minute. Force through a medium-mesh sieve
into a large glass measure, discarding solids. Stir in water to
desired consistency and set soup aside. Toss together remaining
tomatoes and peaches with remaining tablespoon oil, remaining
1/2 tablespoon vinegar, remaining teaspoon tarragon, and
remaining 1/4 teaspoon each of salt and pepper in a bowl. Serve
soup in bowls topped with this tomato peach salsa.

Arugula and Peach Salad with Creamy Chive Vinaigrette

Recipe by Molly Stevens from, Bon Appétit, August 2007

2 large ripe peaches
*I might add some cucumber slices as well
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)

Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing, toss serve.