Last week, my friend Katie mentioned how terrible frozen peaches are, which reminded me that I had part of a bag of them in my freezer, taking up valuable space. She’s right. They may claim to be “sun ripe” but they are hard and lacking in peachy flavour. I decided it was time to use them up in a crisp. I also have a bag of frozen BC raspberries, which happen to taste quite fantastic, so I thought it would be good to use them to add flavour, and it was a great idea. I’d happily make this again with fresh peaches when they come into season (and I don’t mean those South American peaches in the produce section at this time of year!)
(about 4 servings)
2 cups fresh or frozen peaches, sliced
1 cup fresh or frozen raspberries
1/4 tsp nutmeg
1/4 cup butter, softened
1/3 cup brown sugar
1/3 cup quick oats
1/3 cup all-purpose flour
Preheat oven to 375*F. Butter a loaf pan, add fruit. Sprinkle with nutmeg. In a medium bowl, cream butter and sugar together, mix in oats and flour. If necessary, add a bit of water to get it to all come together. Sprinkle over top of fruit. If you like a lot of topping, you might want to double the topping part. Bake for about 30 minutes. Serve warm.
I also like this topping with a cranberry-apple filling (I add cinnamon then, and it takes longer to bake) or with a mixture of blackberries, blueberries, and raspberries.
Speaking of local (as in the BC raspberries), yesterday at the grocery store I needed peppers and I had a choice of a bag of 4 red peppers for $4 or a bag of one each of red, yellow, and green peppers for $3. At a dollar a pepper either choice seemed expensive, but the red peppers were Mexican-grown and the tri-coloured peppers were Windset Farms, which is a BC-based company. I decided to buy local (even though I figured they’d be hothouse-grown, so they wouldn’t necessarily have a smaller carbon footprint.) But when I got them home I noticed this:
Hmph. So much for local.
What is your favourite fruit crisp? Do you try to buy local?