It is hot, who wants to cook? Plus, it is my birthday week and I want to pamper myself by making some element of each meal a bit more special than normal. Since peaches were left over from the Peach BBQ Sauce, I opted to make a peach crisp.
While cobbler may be the go-to option for many with left over peaches, the crisp is a better option in my single person household. A crisp works well for me by limiting the food waste ( a cobbler is too much) and they are a way to get fruit into my diet (always a struggle).
This single crisp recipe is easy, contains ingredients easily found in my kitchen, and bakes in the toaster oven so my kitchen remains cool. Well, as cool as it can be when the evening temperatures are in the 80s.
You will need
1 peeled peach or baking apple, sliced
2 -3 Tablespoons flour
3 Tablespoons long-cooking oatmeal
3 Tablespoons brown sugar (adjust according to sweetness of fruit and preference)
1/4 teaspoon cinnamon, more or less to taste.
2 Tablespoons chopped pecans or walnuts, optional
1 – 2 Tablespoons butter, in pea sized pieces, cold is best
Add the sliced fruit to an oven proof dish which is appropriate in size to the amount of fruit you have. If making an apple crisp, you may wish to add raisins and/or dried cranberries to the fruit.
Sprinkle about 1 Tablespoon of flour over the fruit and toss to coat.
Place remaining flour in a small bowl and add oatmeal, sugar, cinnamon, and nuts. Mix and sprinkle evenly over the fruit.
Dot the top with the butter.
Place in hot oven (350 degrees) for approximately 20-30 minutes depending upon amount and type of fruit.
Once cooked, let rest until the crisp is warm, not hot,
Eat as is or serve with cream or ice cream.