Ready, Set, Weekend with Simply Beautiful Eating
What's wrong with me? I think the reason I can't sleep lately is partly due to the fact that I'm too busy creating my own dictionary.
Ya, that's right. When I hit the pillow at night you would think that I would just simply drift off into la la land, but NO, my mind has words that "flitter" through my head like fairy dust. By the way, flitter is one I just made up right now.
One that I recently conjured up (while tossing, turning and listening to Steve snore) is CRIE. A cross between a crisp and a pie. Remember myScobblerlast year? Uh huh....that was a good one too.
My colleague at work has been buying local peaches for the past month. I've seen them, but walked by and then regretted it.
Well folks, this was the last of the local peaches in this neck of the woods for the season. I have to say, I'm not a big peach lover. I think it's the fuzz. One way to mask that furry exterior is to bake em' in a pie or throw them into a crisp or crumble. I think my idea was a good one. A nutty, sweet and sticky peach crisp with the addition of pie crust leaves and flowers.
This really looks quite nice, don'tcha think?
Wait. I almost forgot to tell you something. One of the only reasons I made this CRIE was because I had a set of 100 fondant cutters in my studio that I had yet to play with.
As you can see, I didn't let up with just a few........I went a bit cutter crazy.
But then again, it's my party and I'll CRIE if I want to.
(I bet you knew that was coming, right?)
Deep Dish Peach Crie
The Filling: -6-7 cups thinly sliced peaches (about 7-8 medium peaches) -¼ cup all-purpose flour -¼ cup brown sugar, loosely measured -½ cup white sugar -1 package vanilla sugar or ½ teaspoon vanilla extract -¼ teaspoon kosher salt
The Topping: -¾ cup brown sugar -⅔ cup all-purpose flour -⅔ cup old-fashioned rolled oats (large flake) -1 tsp ground cinnamon -¼ teaspoon kosher salt -1 cup chopped pecans, walnuts or almonds, unsalted -½ cup (1 stick) unsalted butter, melted
Pie Crust Topping: -1 recipe pie crust dough, cut into pretty shapes if desired (store bought or homemade is fine) -1 egg beaten -coarse sugar
1) Preheat oven to 350F. Lightly grease a deep baking dish and set aside. 2) Make your filling by combining the peaches, flour, both sugars, salt, and vanilla in a large bowl. Toss gently until combined. Spoon into prepared baking dish. 3) Make your topping by whisking brown sugar, flour, rolled oats, cinnamon, salt & pecans together. Using a fork or spatula pour in melted butter and toss until you have a nice crumbly mixture. 4) Sprinkle topping over the peaches evenly and press it down lightly with your hands. Take your pie crust shapes and evenly distribute over the top of the crisp, leaving spaces in between. Brush pie crust shapes with beaten egg and sprinkle coarse sugar over top. 5) Bake for 50 to 55 minutes or until evenly browned on top. Serve warm with ice cream if desired.