Not Peachy Keen… but a real Peachy Crisp


I’m distressed! I’m disappointed and kinda of appalled! I was on a fave site of mine – a database made up of different users submitted (shared) recipes and decided to see if there was any thing out there to add a new twist to my Tried & True but Oh-So-Loved Apple – Peach or whatever in season fruit Crisp.

I was expecting to find – the same ol basics maybe with a twist of honey, or granola or some other flavor and was appalled to find a Peach Crisp that’s crust was made out of a yellow or white box of cake mix! What? How is that crisp? Am I wrong in thinking crisp is actually – you know crumbly & crispy? Like rolled oats – or graham wafer crumbs crust – but cake? and a boxed cake at that (yuck – sorry readers if you use those – I like making it from scratch and really it only takes an extra 10 minutes and a few ingredients to keep in house.)

Don’t get me wrong there – were plenty of other yummy recipes that came up too but this one and the thing is – it came up a 4 1/2 out of 5 ranked by 111 people – that means at least 111 people have tried this recipe –  and ranked it great – what? why?

Ok so here’s my task for this week – I will try said recipe – glup- boxcake mix and all – I was going to do one from scratch but thought that would be an unfair advantage so I will go buy a cake mix and follow the recipe and report back what I think! (well I may have to use a gluten free cake mix so I can actually eat it)

In the meantime – here’s my tried and true – Old school – but love it.

Peach Crisp

(sorry guys no pictures – camera is still dead – getting another one soon!)

  • 4 fresh peaches, peeled & sliced
  • 2 banana’s (optional) peeled and sliced
  • 1/4 cup water
  • 1/2 cup rolled oats (gluten free)
  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour (or use Quinoa Flour)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine fruit and water in a 7×11 baking dish.
  3. In medium bowl, combine oats, brown sugar,  flour & cinnamon. Cut in butter with pastry cutter (or 2 knives) until mixture resembles coarse crumbs. Sprinkle over fruit.
  4. Bake in preheated oven 35 to 45 minutes, until topping starts to brown. Serve warm.
  • Note – to make this gluten free try changing the all purpose flour to quinoa flour or GF all purpose flour.  The next time I make this I may even try zipping some slivered (raw) almonds thru my coffee grinder into a flour and use that.
  • You can also substitute any in season fruit  – strawberries, apples, blue berries etc, If you want to omit the banana’s, increase the number of peaches by 2.

EnJOY!  Don’t forget to comment and like my blog!

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One response to “Not Peachy Keen… but a real Peachy Crisp

  1. Pingback: Forget Creepy-Crawlies-This is a Crispy-Cobbler | Blogging from Joy's Kitchen

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