Have I ever told you guys that I am the pickiest fruit eater known to man?
It’s true. If fruit is pretty much less than perfect it’s highly unlikely I’m not going to eat it. It needs to have perfect skin, a deliciously ripe smell, and zero mushiness. Should any of these important qualities be off even a little bit, I’m probably going to say a resounding, “No thank you” to said fruit.
I know this sounds crazy. And I know that it’s all probably still good and I’ll still probably like the fruit should I eat it. I know.
Did I mention this is only for fruit that I eat raw though? Because let’s get real here: you put pretty much anything in a fabulous crisp or crumble with a dollop of yogurt or ice cream and I’m first in line for a big scoop. I love me a great crisp and, while I usually love the topping more than the fruit, I can certainly eat my weight in the stuff.
The other day Nate’s uncle blessed us with these amazing peaches that he picked up in Jacksonville, Arkansas and we ate the heck out of them raw. But I couldn’t resist putting a few in a great little crisp either. And seeing as how I’m totally looking forward to fall weather, soup, cornbread and beans I threw some freshly grated nutmeg in there for good measure too. Let’s talk delicious, shall we?
All this to say that a good peach should be enjoyed as-is, whether you’re a fruit snob or not, but never kick a fruit crisp out of bed either 😉
SPICED PEACH AND OATMEAL CRUMBLE
- 5-6 large fresh peaches, peeled, pitted and sliced into eighths
- 2 Tbsp cornstarch
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/2 cup old fashioned oatmeal
- 1/3 brown sugar
- 1/4 cup flour
- 1/4 cup butter, melted
- 1/4 tsp ground nutmeg (better if it’s fresh!)
- pinch of salt
Preheat oven to 375. Spray a 2-quart baking dish with nonstick spray and set aside. In a large bowl toss together the sliced peaches, cornstarch, sugar and vanilla extract. Pour into the baking dish and spread out evenly. In another bowl combine together the oatmeal, flour, brown sugar, melted butter, nutmeg and salt until crumbly. Spread evenly over the peaches. Bake at 375 for 35-45 minutes until the peaches are tender and bubbly and the topping is golden brown. Let cool for about 10-20 minutes before serving.