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Breakfast peach crisp

Since discovering the beauty that is the Dallas Farmer’s Market, I’ve been loading up on all sorts of in-season fruit.  And while that is definitely a good thing, it has also resulted in a few overages, meaning I am purchasing more than I can eat, which is not a good thing. I absolutely hate seeing food go bad.  Last week the overage area was peaches. I had more peaches than I knew what to do with.

Luckily this is a problem I can easily handle.  Peach crisps!
And while I do enjoy a peach cobbler (mainly because I think it is hilarious to call them gobblers), crisps will always be my favorite.  Brown sugar and oatmeal topping is absolutely divine.

It is always a challenge for me to get the crisp into the oven without eating half of the brown sugar/buttery topping before baking. In my dream world brown sugar and butter will be the healthiest thing you can eat.

So will macaroni and cheese and chick-fil-a nuggets, but that is a whole different story.

Peach Crisp
Ever so slightly modified from this recipe

3/4 cup flour
1 cup oats (i used quick)
1 cup brown sugar
1 tsp ground cinnamon
6 tbsp melted butter
8 peaches, peeled and chopped
1 cup white sugar
2 tbsp corn starch
1 cup water
1 tsp vanilla extract

Preheat oven to 350 degrees and heavily grease an 8×8 baking pan.

Combine flour, oats, brown sugar, cinnamon, and melted butter in a bowl. Stir to combine. Press half of this mixture into the prepared pan.

Pour peaches over top of the oat mixture in the pan.

In a sauce pan over medium high heat, add white sugar, corn starch, water, and vanilla. Bring to a boil, then let simmer until the sauce is quite thick. Pour over the peaches in the baking pan.

Spread the remaining oat mixture over top of the peaches.  Bake for 1 hour. Serve with BlueBell Homemade Vanilla Ice Cream.

I took this dish with me to the ranch over the weekend. We ate it as both breakfast and dessert. When you are on the ranch, anything goes.

It has been a few weeks since I’ve made the blueberry peach pie, so I can finally discuss what happened the last time I worked with peaches.

Little Lizzie likes to hang out by my feet whenever I’m in the kitchen. This is not out of adoration. This is because she knows I’m incredibly messy when I bake and that there will most definitely be something hitting the floor. On the afternoon that I made the pie, it was a peach pit.  Lizzie quickly snatched the peach pit before I could bend down to pick it up.  And true to her pig-like nature, when I went to retrieve it from her mouth, she swallowed it. Whole.

After a bit of google research and a quick call to one of my besties who is a veterinarian, we learned that peach pits are potentially poisonous when consumed. To save you the gory details, I’ll just say Lizzie quickly had a date with the peroxide bottle a few minutes after consumption. Two and a half teaspoons later, we were home-free. Hopefully Lizzie learned her lesson.  Although something tells me she would gladly drink peroxide again for a taste of fresh peaches.

November 13, 2016 - 1:59 am

Lavues - Such a great breakfast recipe with peach, love it!

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