Peach-nesia

A delightful concoction handed down from an ancient Greek sorceress. The recipe was Originally Discovered on the North Coast of Africa.
Said to be a favorite of Cleopatra and Mark Antony who used the confection as an aphrodisiac and consumed tastes between love making.
Peach-nesia causes a mild form of Amnesia, which renders the eater clueless as to how much they have eaten. You may eat as much as you like because it's totally not in your control.

First find your peaches. One can prepare the best examples of this dessert in season and with an almost over abundant supply of fresh ripe fruit. If the mood strikes out of season, a reasonable substitute is frozen peach slices, either from produce you harvested and prepared and froze on your own or the packaged sweetened variety.

Many cobblers are dough on top of fruit. Crisps have a topping over the fruit. And buckles usually have a cake like base. This recipe is several of those ideas combined.

The lotus seeds add the twist. Find seed with or without the embryo inside at a natural food store. Soak the seeds for an hour in clean water, rinse and drain before using. The alkaloids in the seeds are increased if the embryos are inside however there is an increase in bitterness. Taste to see if you want to add more sugar to counteract this taste. IT is astringent and not unpleasant but needs to be noted.

If there are no lotus seeds available you could substitute pine nuts or other nuts, or omit them and the dish will still be delicious.

Choose a warm afternoon when time stretches ahead and there are few obligations -- after the 'nesia you may not want to do anything for a while!

Peaches:

4 lb. of fresh peaches, peeled, sliced and tossed with 1 Tbs. of lemon juice and a 1/4 cup of sugar to produce juice and keep from browning (some varieties peaches are more susceptible than others to turning brown in the air). Sprinkle peaches with 2 tbs. of corn starch combined with 1/2 cup of sugar. Add two tablespoons of instant tapioca if available, or add another tablespoon of corn starch if not. Add grated lemon rind and a 1/4 tsp. of nutmeg if you peaches need a bit of brightening up. If they are spectacular leave them as they are.

The base:

2 cups unbleached (or all purpose) flour
2/3 cup granulated sugar
1 tsp. salt
3 tsp. baking powder
3/4 cup cold unsalted butter cut into small 1/4" dice (keep cold)
1 egg
1/2 cup milk and more if needed
2 tsp. vanilla

Combine flour, sugar, salt and baking powder. Add butter and cut in lightly with pastry blender until crumbs resemble coarse meal. Be careful to keep butter cold. Beat egg, and add milk and vanilla. Then mix all of the liquid into the dry ingredients and combine with ten strokes. If too thick add a few splashes of milk. You want a sticky dough that can be patted out in to the pan.

The crumble:

Combine 1 cup flour, 3/4 cup rolled oats, 3/4 cup sugar (brown or granulated), 1/2 tsp. each of cinnamon and freshly grated nutmeg and 1/2 tsp. salt. Cut in 1/2 cup cold salted butter, cutting until crumbs form. Add a few tsps. of milk if needed to make mixture come together into a crumbly mass.

Place base dough into a well oiled 9 X 13 pan, possibly glass so you can serve right from it. Pat out dough -- you may lightly flour you hand to do so. Make a raised edge to trap the peaches and their juices. Preheat oven to 350 degree F.

Place peach mixture on top of base, distribute lotus seeds over the top of the filling, and crumble topping over. Sprinkle with bits of butter and bake until bubbles form in filling, base is golden brown and topping has a crusty appearance -- about 40 minutes.

If you are impatient just dig in and serve while the bubbles heave! Watch your mouth though as it could be burned!

Otherwise wait until warm, about 15 minutes. Serve alone or with whipped or ice cream as desired.