Cookerati

We were invited to dinner at a friends house, and I thought I would bring dessert.  It was after work, but I had a secret weapon in my freezer.  Peaches that I bought at a farm market during the peak of their ripeness, and stored in my freezer.  I defrosted the peaches and made a crisp that was fantastic tasting.  Leftovers went for breakfast this morning, yum.

Can you use regular canned peaches?  Yes, but they’re a lot softer than the ones I made.  They also have frozen peaches in the freezer section of the grocery store.  Mine were presweetened when I packed them into the freezer bags so if you are using fresh you will need to sweeten them a little.  You can take them out of the freezer and place them in the refrigerator the night before, or use the microwave to defrost the peaches.

My recipe is basically defrost peaches and place them into a lightly greased casserole dish or cobbler dish, top with crisp topping and bake until the top is the right consistency.  The topping on mine came out like a gooey cookie topping consistency.  I used almond meal and hazelnuts to add a little more flavor in the topping, along with the oats.  Fast, easy and delicious – perfect for a work night gathering.

Crisp topping

• 1/2 cup butter melted
• 1 cup Oats – I used the old fashioned
• 3/4 cup brown sugar
• 1/3 cup whole wheat flour
• 1/3 cup almond meal (flour)
• 1/2 cup chopped hazelnuts (toasted)

Preheat oven to 350 degrees. Combine all the ingredients, and sprinkle evenly over the top of the peaches. Bake about 45 minutes until bubbling and like a gooey cookie topping.