Saturday, September 7, 2013

Almond-Oat Peach Crisp

Find some time in the school year to leave campus if only for an afternoon--take a hike, afternoon roadtrip, or hit an apple orchard or pumpkin patch--just get outside to enjoy one of the most beautiful times of the year!

Today's recipe combines some remnants of summer with all the comforts of fall--Almond-Oat Peach Crisp--almonds, raw sugar, oats, cinnamon, and cold butter--that's it--heat it up, add cream, ice cream or whipping cream!  You'll see.

Modify this recipe from Smitten Kitchen to suit your taste buds.  Try apples, plums, or pears.

Pyrex or oven-proof baking dish
Mini-Blender, ie Magic Bullet or Ninja 
Small bowl

3-4 peaches, halved and pitted

1/3 cup sliced almonds
1/4 cup raw sugar (you can use granulated, white sugar, but this adds texture and crunch)
1/4 cup whole oats (optional, but this is better with it)
1/4 tsp cinnamon
3 Tbls of cold butter, cubed

1. Wash the peaches and wash your hands.
2. Preheat oven to 350F degrees.
3. Cut the peaches in half and remove the pit.

4. Combine the sugar and almonds in blender / Magic Bullet until coarse meal.

5. Add oats and cinnamon.
6. Combine the cold butter and blender mixture in a small bowl.  You can try adding butter to blender but it just isn't enough with a Magic Bullet.

7. Use a fork to mash together.

8. Place a large spoonful on top of each peach halve and press down firmly.
9. Place the peaches into the oven-proof dish.

10. Bake for 45-60 minutes

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