Saturday, September 12, 2015
A Random Recipe: Peach Crumble Crisp
as i was munching on trader joe's granola yesterday i thought to myself: this would make for a speedy topping to a fruit crisp! and then i spied some peaches atop my refrigerator and decided to try it out!
today we were met with success- the kids and i loved it! (though Clover said it would taste even better with a scoop of vanilla ice cream, to which i concur).
so as we say goodbye to summer and begin looking for signs of fall, here is a transitory dish with some of the best ingredients of each season: peaches and cinnamon and crumbly toppings!
here is how to make my original random recipe:
Peach Crumble Crisp
serves 8-10 (or in family language: feeds 3 kids 7 yrs and under, a mama who went back for seconds with enough left over for a few sneaky mouthfuls while cooking dinner, a serving for grandma who stopped by and a decent helping for their dad when he gets home)
5 ripened peaches
1 tbsp arrowroot powder (if you have never heard of this, substitute with cornstarch)
1 tbsp coconut flour (if you haven't heard of this either, substitute with wheat flour)
2 generous tbsp cinnamon
pinch of salt
1/2 cup brown sugar (sucanat or coconut crystals would work well too but may need a little extra as it isn't as sweet)
TJ's Vanilla Almond Granola Cereal (any granola you have on hand should work but this is the one that inspired me and it pairs deliciously)
half a stick of butter
1. preheat oven to 375 degrees
2. grease a smallish baking dish (as you can see by the picture i used a small square baking dish)
3. pit and slice peaches, then cut slices in half
4. in a bowl, toss peaches with arrowroot powder, coconut flour, cinnamon, salt and sugar
5. pour mixture into baking dish
6. generously sprinkle granola over the top of the peaches until they are completely covered
7. slice pads of butter and evenly distribute over the top
8. bake for 30 minutes at 375 degrees; finished when peach mixture is bubbling and granola is lightly browned
9. remove and let sit about ten minutes before serving
10. best enjoyed warm with a scoop of vanilla ice cream!