Okay, I know that we passed peach season a few weeks ago but here in Oregon we had a bit of a late start to our summer weather so the peaches hung around a bit longer than than usual. The other day I was doing a bit of grocery shopping and I spotted some beautiful peaches at a great price and just couldn't pass them up. I decided to put my lovely peaches into a crisp.
Unfortunately, when I cut into the first peach, it was all brown and icky inside. Darn! Well, luckily I had a bag of mango chunks in the freezer so I decided to switch things up and use a combination of mango and peaches in my crisp. While I was at it, I tossed in a few dried cranberries as well.
I originally found this recipe over at 101 Cookbooks. The recipe called for a combination of plums and peaches.
Overall, I enjoyed this recipe. The topping wasn't crumbly enough for me. I think it was the addition of the yogurt I didn't really love. It's strange, I followed the directions for the crisp topping, yet mine looks nothing like the original. Hmmm. I'll have to give it another go I guess.
The first day I put a dollop of Greek yogurt on top and a dusting of nutmeg. The next day I tried it with a scoop of vanilla ice cream.
Individual Mango Peach Crisp
recipe adapted from 101 Recipes
serves about 6
2 cups ripe peaches, cut into bite sized pieces
2 cups fresh or frozen mango, cut into bite sized pieces
1/4 cup dried cranberries
1/2 cup natural cane sugar
1 1/2 tbsp corn starch
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 cup brown sugar (or a bit less)
1/2 tsp nutmeg
pinch of salt
1/3 cup butter, melted
1/3 cup Greek honey yogurt
Six 1/2 cup ramekins
Preheat oven to 400 degrees.
Place the fruit in a medium sized bowl. In a separate small bowl, whisk together the 1/4 cup sugar and the corn starch. Sprinkle over the fruit and toss gently. Evenly distribute fruit into the ramekins.
In a large bowl combine the oats, flour, brown sugar and nutmeg. Stir in the butter and yogurt. Spread an equal amount of crisp mixture over each ramekin of fruit.
Place the ramekins onto a baking sheet. Place into the oven on the middle rack and bake for 25-35 minutes until topping is golden.
Serve warm with a dollop of honey yogurt or a scoop of vanilla ice cream.
I hope your week has been a good one so far!