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| Recently made stuffed bell peppers |
Looking over our balance sheet recently, I discovered, not so shockingly, that we spend a good amount of our income (okay Marty's income and my student loans) on food.We have chosen to eat healthy, and sometimes organic, and to treat ourselves to a meal out every now and then instead of purchasing things or gadgets.
Now this means two things
1) that I have to go to the gym more often because of that peach-almond-crisp I made on Friday and
2) that we put our money where our mouth is. No, really.
The delicious peach-almond-crisp I made on Friday, which was a hit with some of the girls.
Recipe:
INGREDIENTS: | DIRECTIONS: |
For the peach filling: - 6-8 cups sliced peaches {I always use fresh, but frozen work too as long as they are thawed}
- 1/4 c. flour
- 1/4 c. granulated sugar
- 1/2 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. ginger
For the crisp: - 1/2 c. brown sugar
- 1/2 c. sliced, slivered, or chopped almonds {just add extra oats if you don't want to use almonds}
- 1/2 c. oats {I've used quick oats and traditional oats -- both work fine}
- 1/2 c. flour
- 1/2 c. COLD butter or margarine
| For the filling: - Wash, peal, and slice peaches. Then dump into an ungreased baking dish {I used a 2 1/2 quart Corningware dish}
- In a small bowl, mix flour, sugar and spices together. Pour over peaches and stir until all peaches are coated
For the crisp: - In a medium bowl, mix all dry ingredients
- Divide butter into several small chunks and "cut" into the dry mixture with a pastry blender, 2 knives, or with your hands {which is what I do!}
- The mixture should become "clumpy" and crumbly with the butter evenly distributed
- Sprinkle mixture evenly over peaches in baking pan.
- Bake at 400*F for 30-35 minutes or until peaches are bubbly and the crisp is golden brown
- Serve with vanilla ice cream or whipped cream
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