Just Dessert · Peaches

Impromptu Peach Crisp

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WARNING:  I have no measurements for this "recipe."  Everything's "a handful" or "pour some" or "throw some."  I'll make an attempt to give you measurements, but I'm just guessing.

Okay, so the other night Bill made a fish soup for dinner using the one scup he and Alex brought home from a fishing trip, some leftover haddock, and some conch from our freezer.  It was really good – I made little toasts with roasted garlic butter smeared on them to go along with it.  Yum. 

And while Bill was cooking, I threw together this dessert. 

First, I preheated the oven to 350 F. 

We had a three peaches and a plum kicking around in the fridge.  For whatever reason, no one was eating them.  Not even me.  Weird, huh?  Maybe it's because they're blurry.  Hahaha.

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So I thought that before they get yucky, I should do something with them.  So here's what I did.

First, I poured some Bob's Red Mill Honey Almond granola in a bowl.  I think that's the flavor it was.  I'm guessing about a cup to a cup and a quarter.  Then I added a large (serving size) spoonful of flour, a nice handful of light brown sugar, and a generous shake or two of cinnamon. 

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This stuff is for the topping – the crisp element.

I mixed everything together well and set it aside for the moment.

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Next, I cut the peaches and the plum in half, removed the pits, and then cut them into chunks of varying sizes.  Oh, and I ate half of the plum myself, so there's hardly any plum in this dessert, which is why I kept the "plum" out of the name of it.  The plum just has a brief cameo appearance, but the peaches are above the title.  You know, like a movie.  It's not "Crisp" starring peaches and half a plum.  The peaches are the star vehicle and responsible for bringing in the audience, so instead, it's Peach Crisp.  I'm just a wee bit silly this morning.

Anyway, I put all the cut-up fruit in a bowl, sprinkled maybe a tablespoon of flour into the bowl and tossed all the fruit to coat them with the flour.  Then I poured them into an oven-proof bowl and put little blobs of butter on top.

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Then I melted some butter – maybe 4 or 5 tablespoons – and mixed that with the crisp topping stuff in the other bowl.  And then I wanted very much to just eat that with a big spoon, but I refrained.

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Instead, I bravely spooned the granola mixture onto the peaches, patting it into place when it threatened to avalanche over the sides.

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 And into the oven it went, on the cookie sheet, just in case anything bubbled over.

I think it baked for about 40-50 minutes.  We were eating dinner outside, and every so often I'd check on it and reset the timer.  When I heard raging bubbling sounds, I figured it was done.  Nothing bubbled over, though.  I'd been hoping it would – nice photo op.  Ah well.

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I let it sit for about ten minutes, while I tidied up the kitchen, and then I dished it up to everyone.

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(No, it's not your eyes – the pictures in this post have been brought to you by the letters B, L, U, R, R, and Y.)

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Hmmmmm…something…something is lacking (even thought it smelled really good and if you could smell it you'd want some, too, blurry or not)….

Ah, I know!

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That's better!

Everyone in my humble home devoured this.  And Alex and Julia liked it so much they had it for breakfast the next morning. 

So, if you've got some blurry peaches in your fridge, and you don't know what to do with them, I hope this little post will be of some inspiration to you.  Have fun!

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