Weekend Round-Up Part Two

 

A weekend of celebrating with my family for my sister's birthday. It's the first time in 5 years we have all been together in one place to get a photo though we did miss our brother Don being there with us. He passed away several tears ago. 

I could not believe my good fortune being in the cities and still being able to find 

Of course, now I had an excuse to bake Peach Crisp to use those peaches up with a short life span. 

Peach Almond Crisp

Cook's notes: Crisps are a great summertime dessert with many seasonal fruits available.  The topping has an extra crunch made with yummy chopped honey roasted cinnamon almonds. The baker from twopeasandtheirpod gave me permission to have it for breakfast. In her own words..."this crisp is technically a dessert, but if you find yourself eating it for breakfast, don’t be ashamed. It has almonds, oats, and fruit."

Sounds like a breakfast of champions to me!

Cooking Tips;

• A product called Blue Diamond Honey Roasted Cinnamon Almonds was suggested for this recipe. I found the local grocery store had their own similar product. 
• For easier peeling skin off peaches place in boiling water for 30 seconds, remove with a slotted spoon and run peaches under cold water.
• Chill topping ingredients 30 minutes.

Ingredients:
For the Filling:

• 6 cups sliced peaches (about 6 large peaches)
• 1/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup old-fashioned oats
• 3/4 cup packed brown sugar
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 0r 1/2 teaspoon Saigon cinnamon
• 1/2 cup chilled butter, cut into pieces
• 1 cup chopped Blue Diamond Honey Roasted Cinnamon Almonds or 1 cup crushed almonds mixed with 1/4 teaspoon ground cinnamon
• Optional ice cream for serving

Directions:

• Preheat the oven to 350 degrees and spray a 9 x 9-inch baking dish with cooking spray, and set aside.
• In a large bowl, combine sliced peaches with flour, sugar, corn starch, and vanilla. Gently mix and let sit for 10 minutes.
• In a separate large bowl, combine the oats, brown sugar, flour, salt, and cinnamon. Stir until well combined and the brown sugar clumps are broken down. Add the butter pieces and mix in with your hands until you have a crumbly mixture. A food processor can be used for this step pulsing butter pieces in. Stir in chopped almonds.
• Use a slotted spoon to drain some juices as you place the filling in a baking dish.
• Evenly sprinkle the crisp topping over peaches.
• Bake at 350 degrees for 25-30 minutes until the topping is golden brown and the crisp is bubbling. Remove from the oven, place on a wire rack, and cool for 15 minutes before serving.
  

Note; peach crisp is best served the day it's made but will keep it in the refrigerator for up to 2 days. Reheat before serving.

The Crafters have returned Up North after a 3-year hiatus. A sneak preview of what we did last week. A recap in the next posting.  

wine bottle gift wrapping

gnome invasion