Tasty Tuesdays Bloghop: Peach Crisp

So, there are a couple things I must fess up to.

Confession ONE: Hubs made this dish yesterday. Although I have my opinions about the male species, he actually can work his way around a kitchen quite nicely. That is a HUGE perk for someone like myself who would rather do just about ANYTHING than that. Mucho points to hubs. It does seem to all balance out with his quirky schedule though. Once he starts the nuclear outage here in a few weeks not only will I have dinner duty EVERY flippin night, I won't see him again for a while (because contrary to what they say I have yet to see an outage end on time.) No bitterness, just the way it is. So, it's a nice split. When he's home he cooks more and I for one love it.

Confession TWO: When September rolls around I start thinking about crisps. Summer= Cobblers, Fall= Crisps. At least that is how I have always seen it in my head. And how I like for it to be. This summer hubs made a blackberry cobbler with the blackberries the kids picked. And normally when I think of peaches I think of cobbler, but because it is September, hubs decided to whip up a peach crisp.

See, we were out and about the other day and spotted this peach stand. Colorado peaches, mind you. There is a local church group that has on occasion brought them in and they are mmm, mmm, divine. So, we bought half a crate. I do know that there are better peaches to be had. I lived in GA for a short stint and the GA peach left a hefty print not to be readily forgotten. There are few peaches that live up to those standards, but these Colorado peaches are a nice substitute.

Looking at this photo I can almost smell them. So yummy.



Confession THREE: I have never before blanched a peach. GASP! But in my defense I've never admitted to being a gourmet chef either. So, I learned a thing or two. It was amazing how the skins just fell right off.

{Blanch: This term means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.}

You can see the steps below from blanching, to slicing, to adding the topping, to the finished product. We topped it with hubs fav, cool whip. You could add any cream of your liking.



The recipe card is here for the taking. (You should be able to print it as a 4x6 card even though I enlarged it for viewing purposes.) As a side note, the recipe calls for a square pan, but we opted for round.



Easy, peasy yummy treat in a pinch. Perfect for fall.

Other fall recipes you might enjoy...

butternut squash casserole or autumn pumpkin loaf from cocina diary

pumpkin soup from great fun 4 kids

or pumpkin applesauce muffins from 1 sentence diary

I thought it would be fun to share some of your recipes from time to time. You can also find others in older tasty tuesday linkies here.

I'd love for you to play along. It's a fabulous way to mix it up and find some new favs. Grab the button and then link up below. (This is a bloghop so you can also add the linky to your blog post as well.)



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If you'd like me to stop by please leave a comment below, preferably with the link or name of your dish.

As always, thanks for stopping by. Happy Tuesday Y'all!