FEMA recommends stocking up on water, canned food, and batteries during a hurricane. Me? I rush to the Saturday Courthouse Farmers Market, to buy peaches from Toigo Orchards--I won't let little ol' Irene deny me my favorite late summer fruit.
She did, however, delay me. After I made a simple peach salsa to munch on while making dinner, Irene decided to knock over a tree down the road, and --poof-- our power was gone. So much for the peach crostata I had in the works--the filling was made, the crust rolled, and the first fruit halved, ready for slicing. We have a gas stove, but I wasn't willing to mess with the temperature regulation without electricity.
With J's help, I quickly tupperware'd the crostata's components, and crossed my fingers that we'd have the power back on before the fridge went sour. Fortunately, by Sunday night we were in the clear, and the dessert was easy to compile, delicious to eat.
The recipe comes from Mario Batali's Babbo Cookbook and I followed it closely--you can find it here. I added some fresh thyme to the crumble topping, kept the peels on my peaches, and skipped both the honey butter and gelato. And as I learned, the almond filling, topping and crust can all be made the day before, making for an easy last minute dessert. The crumble starts to soften the next day once baked, so it's best eaten fresh.