When I realized my sourdough starter was a flop I decided to console myself by baking something sweet. I had a few peaches left from last weekend’s trip to Green City Market and thought I’d throw together a crisp. Nothing says summer quite like baking with fresh fruit, and this dessert did not disappoint. It’s a super easy and versatile recipe too, making it a perfect choice for a quick treat at the end of the day. It is also a flavor combination I find really comforting.
Okay, so maybe this doesn’t really photograph that well. But trust me, it was tasty!
summer on my plate fruit crisp
Preheat your oven to 350F. Wash/core/pit/peel/wedge whatever fruit you’ll be using. I used 2 medium-sized peaches. Put fruit in a baking tin (I used a loaf pan because that’s all I had) and sprinkle with white sugar. I wanted my crisp to be a bit tart so I only used a little bit of sugar — also, my peaches were pretty ripe and sweet enough already.
In a separate bowl, combine 1/2 cup flour, 1/2 cup quick oats, 1/4 cup of brown sugar, and a healthy dash or two of cinnamon. Nutmeg and/or allspice would also be nice additions, if you have them on hand (I did not). I also added a handful of chopped pecans. After blending the dry ingredients, stir in 1/2 stick of melted butter — the mix with come together slightly and get a little crumbly. Sprinkle the topping over your fruit and bake uncovered for 35ish minutes (or until the top is lightly browned and the fruit is bubbly).
I had a ton of extra topping left, which I stored in the fridge. It made a delicious crumb crust for the banana bread I made a few days later.
