Fresh Peach and Apple Crisp

Buying the most beautiful and perfect peaches deserves a photo 'prop'...don't you agree?
The reason that I'm featuring these gorgeous peaches is...we are in the midst of being able to get Georgia peaches here, in S. Florida and they are quite affordable at this time of the year, and also...organic as well.

Fruit crisps, are the easiest things are to make when you just want a quick dessert to serve with a scoop of ice cream, or just by itself...even, cold!

It looks like a 'ray of sunshine' all around the dish, made in my vintage pink Pyrex that used to belong to my mother from the sixties. I also have the matching bowl with it. Taking photos of it in the natural light with a 'ray of sunshine' also helps to feature this easy and yummy quick homemade dessert! The recipe is so very simple and easy, you just have to remember the basic equivalent measurement of everything ...except the butter.

I served this right out of the oven and the aroma with the apple, peach, cinnamon and brown sugar was totally incredible and intoxicating. Actually you have to wait at least 15 minutes for the fruit crisp to settle and the juices thicken as it cools, otherwise it gets so juicy...which is not a bad thing as long as the topping stays crunchy!

Topping it with your favorite ice cream really is scrumptious and heavenly!

After a few minutes, the ice cream starts to melt over the warm crisp and you'll also need a spoon with your for...better yet, just scoop up all the yummy goodness with your spoon!

Fresh Peach and Apple Crisp

recipe by; Elisabeth

1/2 cup quick cooking rolled oats
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
dash of salt
1/3 cup butter
zest and juice of 1 lemon
4 medium peaches peeled and sliced
3 medium apples peeled and sliced thin

In mixing bowl, combine oats, flour, cinnamon, salt, and brown sugar (leave 1 Tbsp. sugar for mixing into the fruit.) Cut the butter into small pieces and crumble them into the flour and oats mixture. Set aside

In a large bowl, add the peeled, sliced peaches, the peeled slice apples, the grated lemon zest, the juice of the 1 lemon, and the 1 Tbsp. brown sugar. Place fruit in a 10x6x2 inch baking dish, Sprinkle the flour mixture over the fruit, Bake in a 375 degree F. oven for about 45 minutes or until fruit liquid starts to bubble.
Serve warm over ice cream.

Here are some photos to share with you from this past weekend...

Linking to:Thursday Favorite Things @ Katherine's Corner

sail boat on the beach...

view from our private beach...

view of the moon in the background...

at sunset, across the street on the Intracoastal water...

just down the street from me...

well manicured public lawn, and well kept trees...Palm Beach

Gabby taking photos...as well!

 

 

 

Oatmeal Apple Muffins

Just as I have mentioned, I did make these yummy Oatmeal Apple Muffins, that I adapted from Monet,

on her anecdotesandapplecores blog. I did not have any pears on hand, so I used Granny Smith apples instead.

Also, I got tagged by my friend, Lizzy, from thatskinnychickcanbake  and will answer the questions and hope not to bore you good people  out there. First, on with this delish and easy adapted recipe. Thanks Monet, and I want you to know that I actually made this as a tribute to you! I know you are in Tampa now, with your sister Susanne. Our prayers, and love go out to you...for Baby Ryan's healing.

Oatmeal Apple Muffins

adapted from anecdotesandapplecores

1 1/2 cups all purpose flour

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/3 cup vegetable oil

2 eggs

1/3 cup buttermilk

(or 1 Tbsp. white vinegar add to 1/3 cup milk)

2 Granny Smith apples peeled, diced

and juice of 1 lemon squeezed on it

Preheat oven to 400 degrees. In a large bowl, mix flour, salt, baking powder, baking soda, and the spices together with a large spatula or spoon. In a medium bowl, add eggs, and sugars, and whisk by hand for a minute or two. Add more milk to the buttermilk or the "mock" mixture of the vinegar and milk, to make 1 cup total. Whisk that in with the sugar mixture Add the sugar, and egg mixture, folding it into the flour mixture, and fold in the diced apple with the excess juice from the lemon.

Spray a 12 cup muffin tin with cooking spray, and divide the mixture evenly. Top with the Oatmeal crumble, on bake for 18-20 minutes, till top gets nice and crunchy, and golden brown in color.

Oatmeal Crumble Topping

1/3 cup rolled oats

1/3 cup light brown sugar

1/3 cup all purpuse flour

4 Tbsp cold butter

In a small bowl, mix all the ingredients together, and cut butter into little dice pieces. Add them into the mixture, and carefully mix them with a pastry cutter, or fork until it resembles crumbs, and all pieces are combined, but not overmixed. Sprinkle evenly on all the 12 muffin batter tops, and bake. This keeps very nice for a few days, if there's any left over. It will still tastes fresh, and light.