Thursday, August 8, 2013

Peach Crisp for 1 (or 2)

This is one of the easiest peach crisps you will ever make. I spent years being completely recipe dependent on dessert and baking recipes because from a scientific standpoint I was afraid to change anything in the recipe for fear of it not turning out the way I wanted it to. Needless to say, I got over that fear at least a few years ago and I've never looked back! Playing with recipes and tossing ingredients in a bowl as I scribble down the amounts on a scrap piece of paper is one of my favorite activities now. Have you never tried it? You should!

The thing is see...that when you start tossing ingredients in a bowl and mixing them up, then try baking it (or cooking it) the odds are that it will be edible when it's done. Good? not necessarily. But edible, probably :). Once I realized that then it was much easier for me to create recipes and play with old ones to change them on a whim! It's still peach season, at least for a few more weeks, and this little crisp is a perfect way to take advantage of those sweet little fruits.

I used to live near several orchards and loved to go fruit picking. One of the orchards almost across the street from my house was an apple orchard and they made homemade apple butter every year. I miss that apple butter a lot because it was so good. Another orchard that was further away but worth the drive (all 20 minutes) offered peaches, apples, nectarines, and pumpkins. Fruit that's been freshly picked off the tree would be so juicy, sweet, and perfect for any dessert in my book. If you have an orchard within a reasonable driving distance you should go soon before the season is over (early September for peaches in most places).

Peach Crisp for 1 (or 2)

- 2 peaches
- 1 tablespoon honey
- 1 teaspoon maple syrup
- ½ teaspoon cinnamon
- ⅛ teaspoon ginger
- 2 tablespoons flour
- 1 tablespoon oatmeal
- 2 tablespoons butter, cold, cut into ¼” pieces

1. Preheat oven to 350F. Slice peaches into ½” thick pieces and place in a bowl. Toss the peaches gently with the honey, maple syrup, cinnamon, and ginger.
2. Pour the peaches into a small, seasoned cast iron pan, or a small baking dish.
3. In a small bowl combine the flour and oatmeal, cut in the butter until the mixture is in pea sized crumbles. Sprinkle the topping over the peaches being careful not to push it down, just sprinkle it evenly.
4. Bake the crisp for 28-32 minutes or until the sauce is bubbly and thickened and the topping is lightly browned. If desired, place under a broiler for 2-4 minutes or until the top is dark golden brown and crispy. Serve warm. 

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