PEACH ALMOND CRISP

At this time of year, it’s impossible not to use all the fresh produce offered at such affordable prices. One thing that I am pleased about is the peaches. They’re in season for a brief period, so they could be a different fruit, unlike peaches in the off-season since their taste doesn’t match.

I purchased many peaches today, some of which I made into crisps with peaches. I decided to top my peach crisp with vanilla yogurt since I could not resist the thought of adding ice cream to top my buttery dessert with streusel. I’m trying my best… It’s a good thing I’m doing.

I added a few almonds as well as an almond extract for fun. If you’re not a fan, remove the extract and add slivered almonds, and you’ll get the classic peach crisp. You could also try adding blueberries or raspberries… the tart fruit pairs well with the sweet peaches.

PEACH ALMOND CRISP

INGREDIENTS

Four medium peaches ($1.16)

1/2 medium lemon Juiced ($0.14)

Half a teaspoon of cornstarch($0.02)

1/2 teaspoon of almond extract ($0.54)

1/4 cup chopped almonds ($0.56)

3/4 cup of rolled oats ($0.15)

3/4 cup all-purpose flour ($0.06)

Half cup brown sugar ($0.24)

1 tsp cinnamon ($0.05)

1/2 tsp salt ($0.05)

8 Tbsp 1 stick of butter (room temperature) ($0.40)

INSTRUCTIONS

Clean the peaches, remove the pit, and slice them into one-inch pieces. Place the peach pieces on the bottom of an oven-proof glass dish (8×8 inch is ideal, or the glass pie dish can also be a good choice).

Preheat the oven to 375°F. Add the cornstarch, lemon juice, almond extract, and chopped almonds to the peach chunks. Mix to ensure that the peaches are thoroughly coated.

Mix the flour, oats, cinnamon, brown sugar, and salt in a separate bowl. Mix until well combined and no clumps of brown sugar remain.

Mix the butter at room temperature in the dry ingredients until uniformly integrated. Hands are the best to do this. I just “squish” the butter into dry ingredients repeatedly over and over until everything is well mixed.

Sprinkle your buttery, crumbly top on top of the peach mixture. Bake it in the oven preheated (375 degrees) for 45 mins. Allow to cool somewhat before serving!