This summer has been amazing, and ended with a wonderful wedding. We were so lucky to have all of our friends and family gather to celebrate our marriage. My mom and some great friends and family took on the task of preparing the food, which turned out fantastically. I will post some recipes soon. All of my energy, heart, and soul went into the wedding, and I was so pleased to have it turn out beautifully.
Now we are back to sanity, and settling in as husband and wife. Still sounds funny. I have realized how much I miss cooking. Over the past two weeks, I have been making all my favorites: roasted chicken (I still need to actually write down how I do that), stuffed squash, grilled vegetables, and homemade pizza. I was going to post the pizza recipe, but I attempted my own crust that was very far from perfect, so that will have to wait. Today was drizzly and northwest-like in Denver, so we made simple baked potatoes followed by easy, single-serving peach crisps. Palisade, Colorado is famous (apparently) for their peaches, so this is in honor of local peach season.
Fall is my favorite food season (yes, each season has a reason I love it), so look forward to deliciousness.
- 2 medium to large peaches
- 1 tablespoon white sugar
- 1 teaspoon honey
- 1/2 teaspoon cinnamon
- pinch salt
- pinch nutmeg
- 1 cup rolled oats
- 2 tablespoons butter room temperature
- 2 tablespoons brown sugar
2. Roughly peel peaches and dice into 1/2 inch cubes
3. Combine peaches, white sugar, cinnamon, nutmeg and salt. Stir well
4. Drizzle honey over top, and mix again until all peaches are coated
5. In a separate bowl combine butter and brown sugar with a fork, until reasonably mixed
6. Add oats, and mix with hands or mash with spoon until oats begin to clump together
7. Divide peaches into 4 small ramekins
8. Divide oat mixture into 4 and press onto tops of peach mixture
9. Bake 15 minutes, or until golden brown and warmed through