Welcome to Sugar and Spice, a blog documenting my cooking and baking adventures. I decided to start food blogging after months of reading the fabulous Annie of Annie’s Eats (http://www.annies-eats.com/). If you haven’t read her yet, START. She is both a wonderful baker and an inspiration! I have tried numerous recipes found on her website, and I have not been disappointed yet!
Anyways, I plan to post about all kinds of recipes that I would like to try – and trust me, my mental “To Bake” list is extremely long. So, to make a long story short, I will be posting about all of my various baking adventures, and posting pictures when I can. My fiance Paul is a chef, and as such, he inspires me to create mouth-watering desserts and baked goods of all kinds. We make quite a pair, him and I, and can certainly host one heck of a dinner party!
The first recipe I would like to share with you is not an exact recipe, per se. Paul and I were having a friend over for dinner last night, and since Paul decided on making a beautiful rotisserie chicken for dinner, it was only fitting that we had to have a dessert with it. A meal that decadent certainly deserved it! I dug around in the fridge, and came up with a couple of peaches that were right on the verge of being too soft to eat. I had some whole strawberries in my freezer as well, and poof! Strawberry-peach fruit crisp. Because it was a bit of an impromptu dessert, I will put the “recipe” that I used/threw together. Either way, we enjoyed it with vanilla and butterscotch ripple ice cream – divine, and not too shabby for a 10 minute dessert!
Unfortunately, it was so amazing that it was devoured before I could even take a picture – yes, that good. Simple, and delicious. Some of my favourite recipes are just that. So, without further adieu, here is my first recipe post! Enjoy! 🙂
Strawberry-Peach Fruit Crisp
Approx. 4 servings.
¾c. old-fashioned oats
½c. – ¾c. brown sugar
8 tbsp. softened butter or margarine, separated
¼ tsp. salt
2 peaches, peeled, cored and thinly sliced
2-3c. frozen strawberries and peaches
1- 1½ tsp. corn starch
1 tsp. sugar
Preheat oven to 350°F. Fill a loaf pan with fruit. Top fruit with cornstarch (use lesser amount if all fruit is fresh, use more if fruit is frozen. I had a mix of fresh and frozen fruit available, so I used a bit more cornstarch because I used more frozen fruit than fresh) and sugar.
Mix all crisp topping ingredients together, using approximately 3-4 tbsp. butter or margarine. Sprinkle over fruit until evenly covered (I love the crisp topping the best, so this makes a thicker layer. If you like more fruit layer than crisp layer, half crisp ingredients). Top crisp with remaining butter or margarine, spread out evenly in little dollops over the crisp layer.
Place in oven for 45-60 minutes, or until fruit is tender and soft when poked with a knife. Serve warm with ice cream.