out of style. Easier than pie -- no pastry dough to make and roll out -- it delivers the warm, juicy apple love you yearn for the minute you see piles of the shiny orbs at local farmers' markets. This crisp deftly manages to capture the flavor of candied apples under a nutty, buttery crumble. Pulse together flour, sugar, butter, salt, and extracts in a food processor until some large clumps form. Set aside 1/4 cup for filling and transfer remaining topping to a bowl. Stir in almonds. For the Filling: Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep-golden caramel. Ginger Peach Pandowdy End-of-summer dessert made super easy. With our local peaches still pouring into market, we want to take advantage to eat them as much as we can until the season is truly over. This pandowdy recipe calls for store-bought pie pastry and for leaving the fruit's skins on -- both of these steps freeing up time you can spend with your friends and family. Note : Also, consider adding a pint of fresh blackberries and reducing the number of peaches to half, since blackberries have a long season that can often extend into late September. Place peach slices, sugar and lemon juice in a bowl and gently toss until evenly coated. Set aside for 15-30 minutes to draw out some of the juices.