For better or worse, here I am—trapped in paradise. As long as I continue to live in this vital, inimitable spot on the globe,

I will continue to seek out the unique…the delicious…the innovative products, services and traditions of San Luis Obispo County.

Stay posted for a few of my favorite things.

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A wanderlust at heart... captivated by the California Central Coast. Join me on my culinary and vino-infused adventures as I explore and discover the regional novelties of San Luis Obispo County that make living here...easy to stay...and hard to leave.

Sunday, July 13, 2014

Easy Peach-Raspberry Crisp Recipe

The stone fruit harvest is in full swing throughout San Luis Obispo County. 

In last week's Talley Farms Fresh Harvest Boxwhich is an enormous carton chock full of freshly-harvested fruits and vegetables available for pickup in various parts of SLO County on a weekly or bi-weekly basistheir assortment included a bag of delicious furry-skinned peaches, as well as ruby-red raspberries. This morning I decided to merry the flavors of these two popular fruits. 

Following is an easy recipe for a not-so-sweet, easy-on-your-pancreas fruit crisp that uses no refined sugar or flour, is enhanced by the addition of honey, dried ginger and fragrant cinnamon, and incorporates ready-made granola topped with shredded butter for a flavorful, easy-to-make crisp topping. 

A fruitage made in heaven. 

Prep time: 15 minutes
Bake time: 25 minutes
Serves 2 - 4

3 - 4 firm peaches
1 cup raspberries
2 tablespoons honey
1/2 teaspoon dried ginger
1/2 teaspoon cinnamon
1 cup granola (I used a favorite of my mine made with almonds, vanilla and honey)
2 tablespoons shredded cold butter


Preheat your oven to 350 degrees Fahrenheit. 
Wash, halve, pit, and slice your peaches (leave skins on for extra fiber).
Arrange in a small baking dish (mine was about 8 1/2 x 5).

Add raspberries which have been rinsed and drained, then drizzle with honey, sprinkle with ginger and cinnamon, and stir all ingredients gently.

Top the fruit mixture evenly with the granola. 

Take out a cold stick of butter from the fridge and grate two tablespoons. 

Place the shredded butter on top of the crisp and bake for 25 minutes. 

 After taking this fruit melange out of the oven, allow to cool slightly before serving. 

Try dolloping this seasonal baked fruit medley with freshly-made whipped cream, ice cream, or even vanilla Greek yogurt. Feel free to drizzle some of the cooked-down fruit juice from the bottom of the pan over the top of the crisp when serving.
Bask in the season!

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