I was inspired today by a post on foodgawker for apple crumble. Or is it crisp? Then I thought, well hey, it’s summer and Ontario peaches are taking over the universe, why not use them? So I went to the store and got a basket of them, some raspberries (non-Ontario, or non-tario) and a bunch of other sundry grocery items and made peach raspberry crisp based on this recipe.
Pardon me while I buff my fingernails on my shirt, but it came out perfectly. Did I say perfectly? Oh, I did. I’m not kidding. It’s pretty much the best thing I’ve eaten in…ever. The only difference in how I did it was I used a 9″x9″ metal pan to cook it in and it would be fine in an 8″x8″ too. And I used (gasp!) cooking spray in the pan for easy clean up.
With the rest of the peaches (I think a basket has about 16 normal peaches in it and I used 6 for the crisp) I made peach freezer jam, a first for me. It had set before it even got to the freezer so it seems things were working as they ought.
(We also had shake’n'bake chicken drumsticks and boiled new potatoes for dinner in case anyone was wondering if all we eat around here is dessert).
Nothing beats a good crisp! It’s a great way to use up all those wonderfully in-season peaches.
Niagara peaches, she wondered? It sure looks perfect. xo
According to the basket-Vineland! Good guess!
YUM! I love peaches, they’re so good!
i was asked to discribe a dish and how did i make it in international enghlish language text system several days ago.and my answer was awful!
if i had a chance again, i could use your cooking