Monday, August 15, 2011

Just Peachy

I've been doing a lot of baking recently. Combine plenty of free time with a bottomless pit of a boyfriend and you've got a recipe for lots of time in the kitchen. I'm thoroughly enjoying it, mostly because I was always the first to naysay my own baking skills and now, I'm actually creating delicious things. Last week, I took a stab at two peach desserts. The first was the same cobbler that I made a few weeks ago, only this time the crust turned out much more like a biscuit than a cake. I preferred it the second time and think that the change was from cooling the butter before mixing it with the milk and egg. The second was another favorite recipe from my mom - crisp. Just like the cobbler, the crisp has few ingredients and is incredibly simple to make. It turned out so well that I already bought more peaches and plan to make another batch this week. Good thing I'm doing a lot of dog walking or my waist line might be in trouble!

Peach cobbler
Crisp dry ingredients - Whole wheat flour, brown sugar, oats
Beautiful peaches and apricots
To get the perfect crumble, cut butter into dry ingredients with
parallel criss cross strokes
Heading into the oven!
The finished product
A dollop of vanilla ice cream makes everything yummier
(Makes 4-6 servings)

1/2 stick butter
1/4 cup flour (I used whole wheat flour)
1/4 oats
1/3 cup brown sugar
1 cup fruit (or as much as you want - the more the better!)

Cut butter into small squares
Combine flour, oats, brown sugar into a medium sized mixing bowl
Add butter to dry ingredients and using two butter knives, cut butter into dry ingredients with parallel criss cross strokes until the mixture is in small, crumbled bits
Cut fruit into small pieces, pour into 8x8 or round baking dish
Cover fruit with butter and dry ingredient mixture
Bake at 350 degrees for 30 minutes and, if needed, bake at 425 degrees for 5-10 minutes, until top is golden brown and crispy


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