Dining on a rooftop with 360-degree views of Manhattan, enjoying deliciously marinated steaks, melt-in-your-mouth potatoes mixed with the crunch of wax beans prepared by our dearest friends should have been more than enough for a delightful dinner to close the weekend. Until “Guy” brings out this tart, this marvel, this perfection in a pie tin.
Luc declares it’s one of the best things he’s ever had and inspires a new category for us: Food At It’s Best. Only a day into our buddy blogging and without a beat between his mmm mmm mmm’s he asks “Guy” if we can include the recipe on our blog. “This is crazy good.’ And that becomes the litmus test for Food At Its Best. A ‘crazy good’ meal, dish or recipe. This deservedly becomes the first.
1 1/2 cups cinnamon graham crackers
6 tablespoons butter or I Can’t Believe It’s Not Butter Cooking and Baking Sticks (product plug: ‘bake it to believe it” as our tagline goes)
1/4 cup sugar
Crumb the graham crackers then mix in the rest of the ingredients
Press into a pie tin with removable bottom (8″-9″ square or round)
Bake at 350 degrees for 8-10 minutes
Layer on luscious, ripe summer peaches (or berries or nectarines or…)
Note: Arrange in a pattern to make it look as great as it tastes
Glaze with melted peach jam
Since it’s so easy, make two (we discovered it also tastes great for breakfast the next morning!)