This recipe is brought to you today by my insatiable hunger for summer fruit. If I could bathe myself in summer peaches, watermelons, raspberries and really, all berries, etc- I would.
Just ask the hubby. I'm literally obsessed with fruit in the summer. Every summer.
For example, if you were to walk into my kitchen right now, you would immediately see the counter where I keep fruit. It's really a fruit bowl that's completely overflowed and taken over it's own square footage. Anyhoo, you'd see a pile of apples, lemons, limes, kiwis, peaches, and bananas. Open the fridge and you'll see containers of raspberries, blueberries, and cut-up watermelon.
I think I'm beginning to see why I find it much easier to maintain my weight in the summer...
I have a small confession- this crisp was originally going to be a cobbler. I actually didn't realize there was a difference between crisp and cobbler. I really didn't. After much Googling, I now realize there is a difference. For cobbler, you make a thick crust of pie dough or biscuit mix. For crisp, you make a thinner topping, usually made out of butter, sugar, and other ingredients, such as oats or nuts. It looked like a whole lot more effort to make a cobbler crust than it did to make the crisp topping. So I made a crisp. Crisp topping is super easy to make. Add your ingredients to a large mixing bowl with cold butter and then cut into the mixture until it resembles coarse crumbs. In the old days, I used to cut into the mixture with a butter knife. These days, I use a pastry cutter but let me tell you, you can get where you need to go with just a butter knife.
A quick bake in the oven, and then this lovely dessert is ready to go!
I think it's best served warm and always with a scoop of vanilla ice cream.
The top gets wonderfully brown, and it will make your kitchen and house smell fantastic as it bakes. This is an easy dessert, even for the novice baker :)
As many of my regular readers know, yesterday was the hubby and I's 6th anniversary. I cannot believe it's been 6 years. Sometimes it feels like we got married yesterday. Other times it feels we got married 20 years ago. We ended up heading to Huntington for the day. Ever since the hubby and I got Mariota, we've been thinking we needed a bigger bed. And last week, we bought one! We'd only bought the bed, headboard, and a few various bedding items, which was ok because it was going to take about a month to ship and deliver the bed. However, we got word a couple days ago that the bed will be delivered on this upcoming Tuesday. Yippee! I think getting a mattress was our biggest concern, while pillows, a comforter, and sheets were a little lower on the totem pole.
Well. Sears was having a HUGE sale, with 50-60% off every mattress. Needless to say, we found one, bought it, and came in $200 under budget. We also got a great deal on pillows and found sheets. That leaves us with only a comforter to get, and the hubby already has his eye on one. Which means, just about everything fell into place yesterday. I am now beyond excited for the bed to get here. There will be plenty of pictures of this master bedroom upgrade :)
We headed to our favorite taco place on cloud 9 after taking care of the bedding. Celebration ensued with HUGE margaritas, apricot and bourbon-bacon wings, and crazy taco combinations. We really couldn't have asked for a better day.
If the next 6 years are as good as the first 6, we aren't going to have any problems :)
Have a great weekend friends!
5 lbs peaches, sliced (peel if desired. I never peel, I don't prefer it)
2 cups blueberries
2 tbsp lemon juice
2 tbsp flour
3/4 cup granulated sugar
1/8 tsp salt
6 tbsp unsalted butter, cold, cut into cubes
2/3 cup all-purpose flour
2/3 cup rolled oats
3/4 cup brown sugar, lightly packed
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1. Preheat oven to 350º. Coat a 9 x 9 square pan with cooking spray, set aside.
2. In a large mixing bowl, combine peaches, blueberries, lemon juice, flour, sugar, and salt. Toss to combine. Pour mixture evenly into prepared pan.
3. In a separate large mixing bowl, combine butter, flour, oats, brown sugar, cinnamon, nutmeg, and salt. Using a knife or a pastry cutter, cut into mixture until it resembles coarse crumbs. Spread mixture evenly over the top of the fruit.
4. Bake in preheated oven for 25-30 minutes, or until top is crisp and fruit is bubbling around the edges. Remove from oven, and allow to cool for 30 minutes. Serve warm with vanilla ice cream, or cold. Store leftovers in the fridge up to 4 days.
If you liked this recipe, you may enjoy these-