adapted from seven spoons
1 1/2 pounds ripe peaches, chopped
8 ounces sour cream
1 teaspoon vanilla extract
2 tablespoons honey
topping
1/3 cup all purpose flour
1/3 cup whole wheat flour
1/2 cup old fashioned oats
1/3 cup brown sugar
1-2 teaspoons cinnamon
pinch of ginger
1/4 teaspoon salt
8 tablespoons cold butter, cut into cubes
1. preheat oven to 400 degrees. in a bowl or food processor combine topping ingredients. cut the butter into the mixture until combined. set aside.
2. in a bowl, stir vanilla and honey into sour cream.
3. take a few scant handfuls of the oat mixture and sprinkle it in the bottom of a 9 inch pie plate. spoon sour cream over this, and arrange peaches on top of the cream. sprinkle remaining topping over the fruit.
4. bake for 35-40 minutes, or until the cream is set, peaches are tender, and topping is golden.
NOTES/
- i made a mini version (obviously). perfect for a party of two.
- i ground up oats into a flour instead of all-purpose flour.
- and used pure maple syrup instead of brown sugar.
- the original recipe calls for more flour and sugar.. just fyi. mine may not be a luxury crisp.
- beware.. make sure your peaches are not bitter!
3 comments:
sounds yummy! i know what you mean about the peaches....it's so hard to find a peach that is just at the right stage of juicy sweetness!! hope yours were!
i may just have to file this one away! your 'recipes for two' are my favorite... it's all we need right now.
it's been a bit since i've commented... i hope life is treating you well. can you believe fall is just around the corner?
xo
YUM