The recipe calls for two pounds of fruit. While I was in Whole Foods picking up some ingredients, I thought I remembered it calling for three pounds of fruit. Then I figured I could tell by feel what three pounds felt like, so I loaded in about 20 small peaches into my basket. Did you know that I actually bought six pounds of peaches?! I knew they wouldn’t go to waste, even if they all didn’t fit in this crisp, but still, six pounds y’all.
By the end of the day, I used about four pounds of peaces in my crisp and boy was it good!
Lesson learned: use the scales in the produce section, that’s what they’re there for.
Recipe adapted from 101 Cookbooks
- 3 pound ripe peaches, diced
- 1/4 cup brown sugar
- 1 T. plus 1 tsp. cornstarch
- 1 tsp cinnamon
- 1 tsp honey
- 3/4 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- big pinch of salt
- 1/3 cup butter, melted
- 1/3 cup yogurt
Preheat oven to 400 and grease 8×8 baking dish
- 1. Place the chopped fruit in a medium-sized bowl.
- 2. In a separate small bowl whisk together the 1/4 cup sugar and the cornstarch. Sprinkle over the fruit, toss gently until completely covered.
- 3. Add honey and cinnamon and transfer the fruit to baking dish
- 4. Combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the peach mixture.
- 5. Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden. Optional: sprinkle a bit more sugar on top as it comes out of the oven.
Voila! A delicious summer treat!