So last night I was in some pretty bad pain. See I changed up my workout routine the day prior and I increased the time, resistance and weights. Yeah… not a wise thing to do all at the same time. Um yeah… idiot! Well when I got up Friday morning I wasn’t woken up by my alarm but rather the seething hot poker pain in my lower back. Yeah… wasn’t pretty. But I’m a trooper and I muscled my way through the day sans a pain pill or Tylenol. On my way home I started thinking about what I could make for dinner that required the littlest of effort on my part. Pasta! Yeah.. that’s always a winner in my house. Simplistic enough. Crap… dessert! Now I knew Mr. Fantabulous finished off the Blueberry Buckle the night before which meant I actually had no dessert in my house (Yes… it was a first!) <insert whimper cause I knew I needed to make something>.
Well okay I *don’t* have to make dessert but I enjoy it and just like cooking in general it relaxes me.
As the pasta was boiling away I did a drive-by my fridge to see what I had on hand. Well luck be a lady! First thing I saw was a container of peach pie filling I had leftover from when I made the Fantabulous In-Laws a Peach Galette. Perfect!
Crisps are probably the easiest desserts you can make as they take barely any effort. Heck, if you wanted, you could even use canned pie filling if you wanted to but then why would you since I gave you an awesome recipe to make you own homemade peach pie filling???
While I was doing that drive-by I also found some lonely blueberries. Mmmm.. peaches and blueberries! LOVE that combination flavor! So anyway I mixed up the pie filling so I had enough for 1 peach crisp and enough for some blueberry peach crisps. I didn’t feel like waiting for the oven to come up to temp when I spotted my convection toaster oven. Why not?! I’ve made cookies and tarts in it, why not crisps?
I prepped 4 ramekins, put them on a tray and popped them bad boys into the toaster oven. Some 30 minutes later the timer went off and out came the most beautiful little crisps bubbling peach love all up the sides. The topping so golden brown and just begging for my spoon…
Now if you don’t mind me, I need to go inhale 1 of these as I just brought home some vanilla ice cream!Print
- 4 cups Homemade Peach Pie Filling
- 1/3 cup flour
- 3 tablespoon rolled oats
- 3 tablespoon brown sugar
- 1 tablespoon white sugar
- 1/2 teaspoon cinnamon
- 5 tablespoon butter, cubed and cold
- 1 tablespoon milk
- If making in the toaster oven, preheat to 350F. If making in convection oven, preheat to 325F.
- In a medium size bowl, add the flour, sugars, cinnamon and butter.
- Using a pastry cutter, ‘cut’ the mixture so it turns into pea-size clumps.
- Add in the milk and mix just until the ingredients are clumpy.
- Add 1 cup of filling to each ramekin (mine are 8 ounces).
- Divide the topping evenly over the filling. It’s okay that it doesn’t cover it entirely – you want to see filling. You don’t want to fill them to the top as they will spill over and that’s a waste. Fill them so you have about a 1/4” space at the top.
- Place on a baking sheet to catch any overflow.
- Bake for 25-30 minutes or until the crisp later is golden brown.
If you want you can add 1 cup of fresh blueberries or raspberries to the pie filling to make peach berry crisps