This time of year I have no self-control when I'm at the market. Surrounded by summer fruit at the beginning of it's peak, I wish there was a way to take it home and keep it from going bad too quickly (expecially when it's 100 degrees outside). I just keep running around Whole Foods, throwing all kinds of fruit in my basket, knowing full well I'm not going to be able to eat it all. *Sigh*
I got home and looked what I thought was a lot of peaches - 5. Well - it is a lot for just me to eat, especially considering I also bought strawberries and nectarines and apricots.
So I decided to make a Peach Crisp. Another perfect summer dessert. This is it before it went into the oven. Kind of boring looking, isn't it?
This is it after it came out of the oven. This recipe can be made using any kind of fruit - it's really an all-season kind of thing. Keep in mind that I really like to taste the natural fruit, so I don't add too much sugar. You can adjust the amount of sugar to your preference.
Hey - there are blueberries in that Peach Crisp! Well it turns out 5 medium peaches wasn't quite enough, so I threw in some blueberries. They added a lovely flavor, but still not quite enough fruit. Even though it was not as "full" as I would have liked, the Crisp still tasted delicious. I will be picking up some vanilla frozen yogurt today which will then make a complete meal... I mean dessert.
- 6-7 Ripe Peaches
- 2-3 Tbs Arrowroot or Cornstarch or Potato starch
- 1/2 cup Oats
- 1/3 cup Sorghum flour (or Brown rice flour)
- 1/2 cup Almond flour
- 1/3 cup brown sugar
- 1/4 cup Splenda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp. baking powder
- 6 Tbs. cold butter substitute (or butter)
- 1 tsp Vanilla
- 1 - 2 Tbs Lemon Juice
Preheat oven to 350 degrees F (175 degrees C).
- Peel and slice peaches. Mix in the vanilla and little lemon juice (Use less if the peaches are very juicy).
- Mix in the Arrowroot/Cornstarch/Potato Starch to thicken a bit and set aside
- Mix together the sugars, oats, flours, cinnamon, salt, and baking powder and blend well with a whisk or fork
- Cut the cold butter into small pieces OR grate the butter into the dry ingredients and work it together with your hands to until it's crumbly.
- Sprinkle the mix liberally over the peaches
- Bake for about 40 minutes. Let it cool for a while after you take it out so the juices firm up. Serve alone or with Frozen Vanilla (fill-in-the-blank)