Treatsie Tuesdays! (Individual Peach Crisp)

Last night, we spent the evening with two totally rad people.

Some of you know them, love them, and get swallowed in their affection fairly frequently.

One is petite, and gentle, and smells like home. The other is grey, and strong, and is a Kingdom warrior.

That’s right! It’s Andy’s mom and dad. Two incredible works of art, those people. God did good.

Andy’s mom? Well, that woman is amazing at all sorts of things, but one thing in particular is her mastering of the garden. I’m always dying to copy and paste pieces of her brain into my own. That woman can grow produce better than anyone I’ve met.

She invited us over for dinner, or rather a feast. It was all based around the bounty of her harvest. Gorgeous tomatoes, plump potatoes, fresh basil, and picked-that-minute corn on the cob. Good grief, it was delightful.

We had an amazing, and much needed, time together. It was so good to be with them and to soak up all of their love and wisdom. And to love on them, in return. I’m totally blessed to know them and be a part of their lives.

Because Andy’s mom never let’s us leave with our bellies even the slightest bit of empty, she got out some peach cobbler for us to try. Fresh peaches from the neighboring town. Delicious. It was bright, and cinnamony, and chewy, and melt-in-your-mouth yummy.

So, in honor of Mom’s bountiful harvest and fresh peaches, today’s Treatsie Tuesday goes out to her. It’s an inspired take on peach cobbler. One that’s fun and super easy to pull together.

Ready for it? Here’s your victims: Flour, Oats, Brown Sugar, Cinnamon, Salt, Almonds, Coconut (I used large flaked), Super Cold Butter, and of course … a Peach.

First thing – Cut your peach in half, and take the pit out. Take a spoon and scrape just a bit out of the inside so there is plenty of room for the crumble topping.

Now, all you need to do is grab a bowl and throw in your flour, oats, sugar, cinnamon, almonds, coconut, and salt. The list of ingredients sounds long, but this is really oober easy. It just takes a minute.

Now, just whisk it all together.

When that is all combined, you’ve got to add your butter.

Now, recipes like this will usually tell you to cube your chilled butter and then cut it into your mixture. This has always been everyone’s least favorite part. It’s tedious and annoying and takes forever. So! Guess what? I have a trick. Yep! A trick.

Grate your butter. Uh huh. Grate it. Like cheese. It works wonders.

Here’s the thing – you’ve gotta get your butter, like, super cold. Even stick it in the freezer for a bit because once your hand touches the butter, it will begin to soften from the warmth. Then, grab a box grater and grate your butter on the medium sized grates (like the kind you would for shredded cheese).

In my photo, you’ll see I used a handheld grater. Don’t do this. Don’t copy me. The grates are way too tiny and the butter comes out in strings instead of shreds. Grate it on a box grater, if you have one.

Now, stir it all up with a fork. It should end up looking something like this:

Place your peaches in a little pan.

Next, pile that peach high with your crumble mixture. Like so:

Pop it in the oven at 350 degrees for 20 minutes, and you’ve got yourself dessert, baby. Heck yea!

This recipe yielded much more topping than I actually needed. So, use some extra peaches, or save the topping for another day. I always have some sort of crumble topping in my fridge, ready to go for muffins, ice cream, fruit, what have you.

These little things are so cute and a load of fun. Make them sometime this week. Your family will thank you!

Individual Peach Crisp

(From Joy the Baker)

1 ripe peach

1/4 cup unbleached all-purpose flour

1/4 cup packed brown sugar

3 tablespoons old-fashioned rolled oats

1/4 teaspoon ground cinnamon

pinch of salt

1 tablespoon flaked or shredded coconut

1 tablespoon slivered or chopped almonds

2 tablespoons cold unsalted butter, grated on a box grater*

 

Place a rack in the center of the oven, and preheat oven to 350 degrees F.

Slice a peach in half and remove the pit.  With a small spoon, scoop out the the dark red pit center, creating just a bit more room for the crumble topping.

In a small bowl, whisk together flour, brown sugar, oats, cinnamon, salt, coconut, and almonds.  Add butter and, with a fork, work the butter into the dry ingredients.  Quickly break up the butter until it is well combined.  The butter bits should be pea-like in size.

Place peach halves, cut side up, in a small, oven-safe dish.  Top each peach half with a generous portion of crumble topping. Really pile it on!

Bake for 20 minutes, until topping is golden brown.  Remove from the oven and serve warm with vanilla ice cream or cold milk. Peaches are best served warm from the oven.

*If you do not have a box grater, cut the butter into small cubes and use your fingers or a pastry cutter to blend butter into oats mixture.

 

 

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