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Strawberry Peach Crisp

September 1, 2012

When I don’t know what to make, I always look around at my surroundings. I walk in to the kitchen and look in the fridge, cabinets, and on the counter tops for possible ingredients that could star in my next dish.

On Wednesday evening, I knew that I had to bake something after a long and tiring, but rewarding day. These kind of days call for something homey, something warm and fuzzy feeling. Not the fuzzy part… A dish that tastes like fall, even though it is the end of August. The dish I am talking about? A crisp. A fruit crisp, that is. A layer of crispy oatmeal-sugar-flour mixture, a layer of juicy baked fruit, and a second layer of the buttery, sugary, crispiness! I hope I am making you hungry…

Adding fresh peaches and ripe strawberries to the mix is an extra treat! They add a surprising familiarity, and taste delicious as a whole!

This dessert is something so special, despite it’s simplicity. It is something you can make on a stressful weeknight, or take so much time to perfect for an all-seriousness holiday dinner. Crisps are universal.

Strawberry Peach Crisp

Ingredients:

2 ripe peaches, thinly sliced

3/4 cups thinly sliced strawberries

1/2 cup + 1 tbsp granulated sugar

2 tsp raw blue agave syrup

3/4 cups rolled oats

3/4 cup flour

1/4 cup brown sugar

Pinch of salt

4 tsp cold butter

Preheat oven to 350 degrees F. Spray a pie pan with nonstick cooking spray.

In a small bowl, combine the strawberries and 1 tbsp of sugar. Set aside.

In a medium sized bowl combine remaining sugar and agave syrup. Mix with a fork until no clumps remain of the syrup. Add the oats, flour, salt, and brown sugar. Mix until combined. Cut in cold butter until butter clumps are the size of peas. Spread half of the oat mixture onto the bottom of the pie pan. Arrange the peach slices and strawberries next. Top with remaining oat mixture. Bake 30-40 minutes. Serve warm alone or accompanied by ice cream.

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