growing up i thought michigan was the most boring state on the planet earth. all i could think of was… robins and cherries. you know simple kid stuff. guys, not to brag about my state but i’m going to brag about my state. we have the most amazing fresh water beaches, 4 seasons (one however, i could take it or leave it) (that’d be winter) great cities and even better countries. we have farmers markets and flea markets and all sorts of fun towns to travel to. we also have seasonal produce which makes you have this sense of urgency to use it up as fast as possible while preserving some to save for those long winter months.
our neighbor grows peaches, apples and tomatoes so whenever i’m in a pinch for some fruit i can walk up the road to his farm stand and stock up on what i’m in need of. we eat a ton of apple crisp in the winter. but i was craving peaches and i had a handful of them left over from when i made peach sangria the previous weekend. (which was also delicious) (i’ll share that later). crisps are not fancy and they taste awesome. they can be assembled in under 10 minutes and are good hot out of the oven or cold. and i think since they have oats technically they can count as a breakfast option.
the trick to a good crisp topping i think it using a pastry cutter to first mix in the butter and finish with your hands. i find that if i try to mix it with my hands the entire time the butter melts to my hands and doesn’t “shred” into the oat and flour mixture like it should. you could really use any type of fruit but peaches are what i wanted to use up. i made this while i was making my champagne berry jam.
ok so here is everything you need.
4 large peaches peeled and sliced
1/2 cup of all purpose flour
1/2 cup of brown sugar
1/2 cup of cold butter cut into small bits
1 tbsp cinnamon
1/4 tsp salt
1 cup rolled oats
heat oven to 350 degrees F
spread peaches in an even layer in a small backing dish. i used an 8 inch round ceramic pie pan
mix flour, brown sugar, butter, cinnamon and salt into a bowl. use a pastry cutter to really mix in the butter and finish by mixing it up into your hands. you should have a nice crumble, shredded butter flour mix. mix in the oats.
sprinkle a bit of cinnamon over the peaches if you love cinnamon as much as i do. sprinkle the flour mixture over the peaches and gently press it into peaches.
bake at 350 for 30 minutes until the crisp is lightly browned.