Diary of a Foodie

Thursday, April 3, 2014

Peach Crisp

Desserts need to be a part of everyone's lifestyle, whether you're a fitspo, thinspo, clean eater, etc... I do not fall into any of the categories. I am someone who loves to eat and eats what I want, usually when I want. (Hence the 20 lbs I still need to lose are sticking around). 

But, I digress.

Here is a quick, easy, yummy recipe to throw together whenever you need a little sweetness. You can always substitute apples, pears, add raspberries, etc... Make it your own.
 (If you use apples, I would use brown sugar, instead of white).

Peach Crisp
6-8 large, ripe yellow peaches (size of tennis ball to softball)
1 tsp cinnamon
1 tsp cornstarch
1/2 c white sugar


1 stick of butter, room temp
1/2 c flour
1 tsp cinnamon
1 cup white sugar
1 1/2 c oatmeal (quick oats are the best to use here)
1/2 tsp salt

Peel and core the peaches (a vegetable peeler works great and it easier than boiling the peaches to have the skin come off.) Slice into about 1/4 inch slices. Toss together with corn starch, sugar and cinnamon. Place in a greased 9X13 baking dish. Bake at 350 for about 25 minutes, until bubbly and juicy. (If you peaches aren't totally soft and ripe, this stage may take up to an hour!) While peaches are baking, in a large mixing bowl, add all topping ingredients and mix together with your hands until it is crumbly and pea-sized chunks. Place in fridge while peaches bake. Once peaches are cooked through, take out of oven and crumble the topping over the peaches. Place back into oven for another 20 minutes. Crust will be slightly hard and will harden more once out of the oven. Let set for about 10 minutes before eating with vanilla bean ice cream. .

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