Looking for a perfect* summer dessert? Stop googling and start making this. This particular crisp was made from peaches purchased at Sweet Corn Charlie’s stand in Syracuse, Indiana. They were the kind of peaches that were begging to be eaten–perfectly fragrant and just soft enough that if we let them go another day they would have turned to mush.
This is a simple recipe with ingredients you might even have in your pantry and fridge. You can even make it ahead and keep it in the fridge until you are ready to bake it. The hardest part is remembering to turn on the oven before dinner so you can pop the crisp in the oven while you eat. My suggestion is to serve it with some vanilla ice cream**, but then again my suggestion is to always serve everything with some vanilla ice cream. Thanks to T for creating this with me and remembering that very important step to turn the oven on. This recipe comes from All Recipes.
*By perfect I mean one that does not take your time away from having lots of summer fun outside.
**That is, unless you already had a root beer float 2 hours earlier because you were trying to fit an entire summer into one day.
Ingredients:
5-6 peaches, sliced
1/2 c all purpose flour
1/2 c brown sugar
1 stick of cold butter (1/2 c), cut into pieces
1 c rolled oats
1 t ground cinnamon
1/4 t salt
Directions:
- Preheat oven to 350 degrees.
- Arrange peaches evenly in 8X8 baking dish.
- Mix flour, sugar, butter, cinnamon and salt in a bowl. Mix in the oats. Sprinkle and press topping into the peaches.
- Bake for 30 minutes, or until topping is browned.
To celebrate the historic SCOTUS ruling, let’s enjoy these rainbow fruit and vegetable pops. I love berry season, but fresh berries have such a short shelf life. This technique preserves the fleeting berrylicious flavors of early summer. As an added bonus, these are made with raw kale and carrots too. You can use any combination of fruits and vegetables that you happen to have around. Let me know if you have any favorite combinations! Here’s what you do: Put the following in a high-powered blender: -handful of blueberries -handful of strawberries -handful of frozen chopped kale -handful of carrots -1 cup of water Blend on high until smooth, adding water as needed until it liquifies. The consistency should be quite thin. Pour into ice-pop molds and freeze overnight (the ones pictured are made by munchkin and make the perfect size for little ones. However, we still cut the pop into little pieces for our little munchkin–its just less messy that way). Enjoy!
fresh from brooklyn 