Hey! Two peach recipes in a row! Talk about repetition.
In other news, so far this morning, I have consumed two cups of coffee. Therefore I am much more energetic than yesterday. I realize now that my post yesterday made absolutely no sense. You know you’re having a bad day when it takes 3 hours to write two paragraphs of poorly punctuated garble. Thankfully, today is a new day.
Lets talk about fruit crisps. Crisps are the perfect way to use fruit that is in season, they are also a great way to use fruit that has been frozen or canned. This is an quick and versatile recipe to keep on hand. All you need to do is swap out whatever fruit you would like, and the recipe should work just fine!
…ready for a horrible picture?
Here are some examples of the fruit you could use:
Apples, peeled, cored and sliced
Strawberries, de-stemmed and sliced
Pears, peeled, cored and sliced
Raspberries, just washed and tossed in
Blueberries, just washed and tossed in
Cranberries, just washed and tossed in (sugar is a must with this one!)
Rhubarb, Washed and Diced (sugar is a must with this one too!)
Plums, peeled, pitted and sliced
Apricots, peeled, pitted and sliced
You could even do a combination of two or more fruits! Strawberry rhubarb? YUM.
There are really so many options. Just make sure to add sugar to the fruit itself if whatever fruit you are using isn’t sufficiently sweet on its own. The peaches I used were fresh, juicy and sweet and didn’t need any extra sugar.
makes one 9 inch pie pan size (about 6 servings)
3 cups fresh peaches, skin off and sliced
1 tsp vanilla
1 tsp cinnamon
1/2 cup brown sugar
1/2 cup rolled oats
2 tbsp flour
1/4 cup plus 2 tbsp cold butter, cut into small pieces
Preheat oven to 375 degrees and butter a 9 inch pie plate.
Pour the peaches into the pie pan, add the vanilla and cinnamon, stir and set aside. In a large mixing bowl, mix together the brown sugar, oats, flour and 1/4 cup butter pieces. Using a pastry cutter or two butter knives, cut the butter into the dry ingredients until the mixture kind of clumps together in small pieces.
Pour the dry mix over the peaches to cover them completely. Dot the top of the crisp with the remaining 2 tablespoons of butter.
Bake for 35-40 minutes until the top of the crisp is browned and the fruit juices are bubbling. Allow to cool slightly on a cooling rack and then serve with vanilla ice cream or sweetened whipped cream.