Onward and upward on my budget series. Here I use the frozen peaches from the dollar store.
My friends on Facebook were asking me what I was going to do with the other food I bought for the SNAP challenge I took for Food Bloggers Against Hunger for The Giving Table.
Since a lack of freezer space forced me to remove the peaches to the fridge for a more expensive cut of meat, I decided a dessert may be in order so I could use these now-defrosted peaches.
Years ago, when I was all into “healthy” and all that (insert laugh here), I’d make fruit crisps with very little sugar, fat and simple carbs (i.e. white flour) and use oatmeal for a granola-type topping. I decided to do that again.
So, I told my friends I’m gonna do a “peach thing.” Then later that I was off to make the “peach thing.” One friend said, “Hey you ought to name it that.” Great idea, but I try to make this blog search engine friendly so I needed something more pointed and yes, generic.
Therefore, I call it “Peach Crisp” but it can also be known as “The Peach Thing.” Yes it can Julie Armstrong LOL. Just for you!
- 10 oz frozen peaches (no sugar added), defrosted
- 1/4 cup sugar
- 1 tbs flour
- 1/4 tsp. cinnamon or allspice
- 1 cup quick oats
- 3 tbs flour
- 2 tbs cold butter
- 2 tbs sugar
- 2 tbs brown sugar
Preheat oven to 350 degrees. Spray 4 individual casserole dishes (ramekins) with non-stick spray (you can use a 1 quart casserole dish as well).
Mix peaches with sugar, cinnamon/allspice and flour. Set aside.
In a separate bowl, combine oats, butter, sugar and flour. Cut in butter until it’s the size of small peas.
Place peaches in prepared pan(s). Top with oatmeal crumbs & sprinkle with the brown sugar.
Bake for 30-40 minutes, or until fruit juice begins bubbling from the sides of the casserole and the crumbs are lightly browned.
You can substitute whole wheat flour for the white in this for extra nutrition and fibre.