Monday, September 26, 2011


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.




For the peach filling:
  1. 6-8 cups sliced peaches {I always use fresh, but frozen work too as long as they are thawed}
  2. 1/4 c. flour
  3. 1/4 c. granulated sugar
  4. 1/2 t. cinnamon
  5. 1/4 t. nutmeg
  6. 1/4 t. ginger
For the crisp:
  1. 1/2 c. brown sugar
  2. 1/2 c. sliced, slivered, or chopped almonds {just add extra oats if you don't want to use almonds}
  3. 1/2 c. oats {I've used quick oats and traditional oats -- both work fine}
  4. 1/2 c. flour
  5. 1/2 c. COLD butter or margarine
For the filling:
  1. Wash, peal, and slice peaches. Then dump into an ungreased baking dish {I used a 2 1/2 quart Corningware dish}
  2. In a small bowl, mix flour, sugar and spices together. Pour over peaches and stir until all peaches are coated
For the crisp:
  1. In a medium bowl, mix all dry ingredients
  2. 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!}
  3. The mixture should become "clumpy" and crumbly with the butter evenly distributed
  4. Sprinkle mixture evenly over peaches in baking pan.
  5. Bake at 400*F for 30-35 minutes or until peaches are bubbly and the crisp is golden brown
  6. Serve with vanilla ice cream or whipped cream

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