Summer time is the time for peaches. And when I saw them at the store I just had to get some and now I think I will go back to get some more. They were really good.

A lot of people associate the peach with Georgia but in reality the state where most peaches are grown is California which is about 60 %.  The end of June is usually the time peaches become ripe in California. California Cling Peaches are the variety most commonly used for commercial canning and most of them are canned. I remember the mile and miles of orchards in California and plenty of places to stop to buy the fresh peaches.

Peaches were also popular in colonial times. They would eat them fresh in season and sun-dried or as sweet preseves year round. This recipe below is an recipe I adapted from the City Tavern Cookbook.

Peach and Berry Crisp

1/2 cup sugar
1/3 cup sour cream
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
5 ripe peaches, peeled and sliced
2 cups mixed berries (I used frozen berries)
2 cups crisp topping

Preheat the oven to 350° degrees. Coat or spay oil lightly a 2 quart baking dish or 8 ramekins. In a large bowl mix the sugar, sour cream, egg, flour and vanilla. Carefully

add the peaches and berries. Put into the ramekins or dish. Sprinkle with the Crisp topping. If using the ramekins place them on a baking pan. Bake in the oven for 20 to 30 minutes and the crisp is brown on top and mixture is starting to bubble.

Crisp Topping

1/2 cup brown sugar
1/2 cup oatmeal
1/2 cup all-purposeflour
4 tablesppons butter

Mix the sugars, oatmeal and flour together. Add the butter until texture becomes a crumble.