Please forgive the photo, as it was taken just before I served this, but I couldn’t help but share this amazing and super-easy dessert I came up with on the fly. To celebrate the last of this summer’s peachy bounty, I sliced some up, tossed with a touch of sugar, and topped it with a simple mix of butter and cornbread mix. When it emerged from the oven, all golden and bubbly, I had a bona fide success: velvety soft peaches topped with a rustic, slightly sweet corn crust. It was, for me, the perfect farewell to a fabulous summer. –Megan B. Click for the recipe.

easy peach and cornmeal crisp
2 lbs peaches (or plums, or nectarines) pitted and cut into 1/2 inch chunks
1 stick of cold butter, cut into 1/4 inch cubes
1 box of cornbread mix (like Jiffy brand)
4 tbs sugar

Preheat oven to 350. Toss peaches and sugar together in an 8×8 inch baking dish. In a mixing bowl, cut the butter into the cornbread mix with your fingers until it is incorporated. Evenly distribute over peaches. Bake for 30-45 minutes, or until top is browned and fruit is bubbly underneath. Top with your favorite ice cream, if you’d like. It’s even fun to mix a couple of different fruits together, like peach and blueberry, for example!

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