This is my entry for this week's 
It may not be quite the show-stopper in appearance, but what it doesn't have in looks it definitely has in taste! What better way to use up a surplus of peaches??? (Or other fruit...)
This is another case where I was looking at two separate recipes to put together what I wanted in mine.
Peach Crisp
Preheat the oven to 425F/210C.
I start off making the topping.
- 1/2 cup brown sugar
- 3/4 cup rolled oats
- 1/3 cup plus 2 Tablespoons flour
- 3/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 Tablespoons cold butter, cut into cubes.
(If you're using 250g blocks of butter, cut it in half, then use 3/4 of one half for this recipe.)
It looks like I was using almond flour for this recipe as I was (at the time) beginning my road back onto a low-carb diet to try to regain my health. I reduced the amount of sugar from 3/4 c to 1/2 c.
Rather than "mixing" this mixture, I'm using a pastry blender which makes cutting butter into a mixture a very simple task.
I love my pastry blender - it comprises four or five curved blades (as sharp as a good table knife) and a handle. It's easier than the "two knives" solution that British recipe books ask for. It's worth finding one if you like to make this kind of recipe.
Next, I slice my peaches. I didn't really measure them, just filled my square pan about halfway with them. One of the recipes I was looking at figured 2 lbs, or about 5 peaches, but let the pan be your guide. Better to have too many slices than too few. (If they are under-ripe, then maybe sprinkle a bit of sugar on them, but you probably won't need that.)
Then, I sprinkle the topping over the peaches.
Bake the crisp for 20-25 minutes.
Hmmm, yum! I like to pour heavy cream over it, like one might do in England. You could use whipped cream or just eat it as is. It's amazing!
Here are your...
Recipe Cards
Feel free to print them out and use them in your cookbook. I'd love to see pictures of your version of this recipe! If you want to make it more low-carb or Keto, go ahead and show me your result!
Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.
Previous recipes in Lori's Cookbook
(Links are for Steem... For Whaleshares and WeKu, simply place whaleshares.io or main.weku.io where the steempeak.com is.)
Holidays (Christmas, Thanksgiving, etc.)
Cranana-Chumpkin Bread
Cranberry-Berry Sauce (canning too)
Cranberry Juice Drink
Breakfasts
Basic French Toast
Buttermilk Pancakes - including low-carb and grain-free options.
Appetizers
Easy Suppers
Dirty Mac & Cheese
Simple Cheeseburgers
Spanish Rice
Italian Meatballs
Spaghetti and Meatballs
Main Courses
Battered & Fried Prawns & Zukes
Fathead Stromboli
Garlic Curry Baked Drumsticks
Drinks
Side Dishes
Turmeric Rice
Garlic-Herb Bread
Breads
Cranana-Chumpkin Bread
No-Knead Bread
Fathead Dough - a grain free substitute for many bread situations!
Snacks
Oatmeal Chocolate Chip Cookies
Sauces
Spaghetti Sauce
Basic Salsa
Garlic-Herb Butter
Desserts
Peach Cornmeal Cobbler
Tapioca Pudding
DIY Ingredients
Canning
Rebel Canning - a general guide about what I do, and why I don't always follow USDA guidelines.
Cranberry-Berry Sauce
Cranberry Juice Drink
Meatballs and Spaghetti Sauce
Note: All photos are mine - Pentax K30
Crossposted at Steem, Whaleshares, WeKu
Lori Svensen
author/designer at A'mara Books
photographer/graphic artist for Viking Visual
verified author on Goodreads
find me on Twitter
blogging on: Steem, Whaleshares, WeKu
