Recipe challenge, week thirty.
I always have such high ambitions when I'm at the farmers' market. I want to make this or that. I'm jealous of the people who are menu planning with their reusable grocery bags and long lists, buying their $10/pound "happy meat" out of a cooler. I like the farmers' market in Old Colorado City a lot, and we filled up two reusable Trader Joe's bags with goodies last weekend. Or, rather, with vegetables. Scott loves vegetables, and I'm not a fan. But most of what they have at farmers' markets is vegetables. So we got different types of squash, carrots, basil, onions, and other vegetables I can't be bothered to remember. I cannot get excited about cooking squash. I just can't. In fact, I had big plans to grill squash on Sunday (you know, so Scott can eat vegetables) but it was so hot that you couldn't really go outside (I grilled on Friday night; I grilled pizza. Much better than zucchini). I do believe that zucchini is only good for a few things: this corn/zucchini/gnocchi recipe and this stuffed zucchini recipe. And bread and brownies but, truthfully, I can't get past the idea that there is a vegetable in that "dessert" so I have trouble eating such things.
Fruit is more my thing. They had cherries, but they were kind of expensive. Peaches are everywhere in southern Colorado this time of year, so I bought a basket with the intention of making a dessert.
I wanted to make a turnover of some sort, but I didn't feel like spending a lot of time on it. I thought about a cobbler, but there's peach cobbler recipes everywhere on the internet. I almost went with a galette but I was not spending the time making pie crust and then I thought about grilling it but I wasn't super successful with the charcoal grill on Friday and that was only heating up flatbread pizzas.
Since the only fruit dessert I really, really like is apple crisp, I went with peach crisp.
makes an 8x8 pan, double for a 9x13
5 peaches, peeled and thinly sliced (if you thinly slice instead of dice, it cooks quicker)
1/2 cup quick-cooking oats
1/2 cup flour
1/3 cup brown sugar
1/2 t. cinnamon
1/4 t. nutmeg
1 t. vanilla
1/8 t. salt
4 T softened butter
In a bowl, mixed together everything but the peaches. Mash/cut the butter in (I use a fork) until the mixture resembles coarse crumbs.
Spray the bottom and sides of an 8x8 pan with cooking spray. Spread the peaches over the bottom of the pan. Top with the oat mixture and spread it out evenly.
Bake at 350 degrees for 30 minutes. The top should be a bit browned when you pull it out.