I told you this was going to be peach week. First we had peach cobbler and now we have peach crisp. Out of the two, I would say crisps are my favorite but I won’t complain if you serve me a cobbler either. Crisps are best served warm-almost-hot and with a huge scoop of ice cream. Best thing is – it’s a flexible recipe so you really can’t mess up. If you have a nut allergy, you could forego the pecans and while this particular peach crisp is not gluten-free, you can easily substitute in rice flour and gf oats to make it gluten free.
So which dessert do you prefer? Cobblers or Crisps?
p.s. Sometimes crisps and crumbles (a crisp without oats) are used interchangeably. After reading up on this via Alyssa, I have come to the conclusion that you can call it whatever you want because you will always have 50% of the population agreeing with you. I prefer crisp in this case because I think of the oats being crispy but I won’t judge if I hear you call it a crumble either 😉
PEACH CRISP WITH CRUNCHY OAT TOPPING
8-9 peaches, sliced
3 T flour
1/4 c brown sugar
4 T butter, melted
1/4 c mixed dried fruit (cranberries, blueberries, raisins, cherries)
1 1/2 c rolled oats
1 c brown sugar
1/2 c flour
2 tsp cinnamon
1/2 c pecan
6 T butter
In a large baking dish, combine peaches, 3 T flour, 1/4 c sugar, 4 T butter and dried fruit. Mix well, coating peaches fully with sugar and butter. Spread out evenly in dish.
In a separate bowl, combine oats, 1 c brown sugar, 1/2 c flour, cinnamon, and pecans. Mix well with hands. Add in 6 T butter mix with fingertips until mixture resembles coarse meal. Do not over mix or knead butter. Bake in preheated 400F oven for 30-35 minutes or until golden brown on top.
*Serve warm and with ice cream. If refrigerated, reheat to serve.
I’ve already mentioned that cakes are my favorite form of dessert so you know it’s a big deal when I make cookies. Usually, they’re for A. His favorite form of dessert is cookies and if they’re chocolate chip, you’d better hide your share. Obviously, I made these a few days ago. The conversation went like…
Be honest. Do you spell it chicken cordon blue or chicken cordon bleu? IMO, this is one of the toughest foods to pronounce. You want to pronounce it all French and chic-like but there’s the issue of the word chicken so your tongue gets confused and tries to pronounce it shee-kun cor-dahn bleu but that just…
Poached eggs are a new favorite. A doesn’t love them as much as I do but they are a) fun to make b) taste awesome c) less messy (though the vinegar does stick to the pot which requires lots of scrubbing) and d) you can top everything with them. Like these herbed savory waffles. I…
Good afternoon everyone – well, almost. I’m running a bit late this morning. We had a bit of a business emergency so after several business calls to the UK, I was finally able to settle down and post today’s amazing recipe. This is a bit of a twist on my favorite gluten-free pancakes. Not…
I am not much of a decorator. In fact, I have very few decorations laying around come Thanksgiving and Christmas. It’s not that I don’t like the holidays – I love getting together with family, eating good food, celebrating the meanings of each, and of course, drinking A LOT of hot chocolate! I’m just…
Energy bites are the way to go if you need something fast, easy to make and healthy. They’re great snacks for when you’re traveling or need something to give you a bit of an energy boost. And best of all, they’re so quick to whip up. These took all of five minutes to make. Maybe…