I know it’s been a long time since I’ve posted a What’s up Wednesday. Kathleen is now 17months, stop growing already! I have a new job, I wish this was my job but this won’t pay the bills yet. We finally finished the new coop that we have been working on for quite some time. This winter I’m gonna learn to knit, so look forward to lots of fail posts on Instagram hah!
It’s getting pretty cold around here lately, this weekend isn’t gonna even hit the 60s brrr! So needless to say my garden is done for the year and sadly we won’t have one next year except for a couple of tomatoes in pots due to home improvement projects planned for this coming spring.
I got a decal for my car to promote the site and I love it, my friends Mike and Syd made it for me. You can find them on facebook through their facebook page Copie Savage Customs, I know them personally and I love them!
Ok, so I know I promised apple crisp since its the perfect season for all things apple and pumpkin and such but my amazing, beautiful, teething daughter decided she needed to be held and loved in between the measuring and the mixing and the topping and the whole time the crisp baked. Which means I didn’t get any photos… I decided to ask Billy if he wanted peach or blueberry and he voted peach. So peach crisp it is!
I know peaches are a summer fruit but if you planned well, you canned some fresh peaches into peach pie filling or even just plain slices or dices. I did not plan for that due to a wonky work schedule at my now previous employer (yes I am still employed and have a clock to punch just not where I had been for 6 years). Since I won’t have my garden to tend to this coming summer I’ll have more time to can produce from local farms and from a family members’ farm where I’ll get produce in exchange for helping out with my wisdom.
I’m not 100% sure where I got this recipe, I know I’ve had it for a couple of years now and it’s well-loved in our home. It’s quite simple really and I’m sure your grandmother may have something similar in her recipes. For some reason, the pie filling I bought didn’t have a whole lot of peaches in it so I drained some lite syrup peaches and stirred them in before adding the topping. Here’s what you’ll need:
- Pie filling, we used peach this time around but any fruit pie filling will do.
- Old-fashioned oats, instant will not do! Preferably steel cut, I grabbed rolled on accident this time.
- Flour, just a little bit of all-purpose will do. I’m not sure of the ratios for gluten-free flours but if you know the conversions go right ahead.
- Butter, an entire stick of glorious butter. No margarine allowed!
- Brown sugar, all I have to say is yum!
- Salt, just a pinch
- Cinnamon, this is optional but takes it to a whole other level.
The steps are pretty simple too! I’m pretty sure anyone can make a cobbler.
Measure out the dry ingredients into a medium-large mixing bowl. Cut the butter into small cubes, about 1-1/2 inch, place in the bowl with the dry ingredients then cut together.
You can use a pastry blender, two forks, two butter knives, or just your fingers. The finger method is my preferred method because it’s faster, if my pastry blender had smaller spaces it would go a little faster. I simply use my thumbs to move the butter towards my fingertips and meld it with the dry ingredients.
Place the topping in the fridge while you preheat the oven to 350. Pour the pie filling (or fillings if you’re doing a mix like a cherry-apple) into your dish. I used a simple 8×8 but the more filling the bigger the pan. I had to add more peaches because the pie filling looked a little sparse, it had maybe one peach worth of slices.
Once your oven is preheated start sprinkling the topping on. Make sure it is spread evenly so that it can bake evenly. It won’t be crispy on top if its clumped together in some areas and thin in others.
Once all the topping is on there you toss it in the oven for 45 minutes. It should be bubbling up around the edges, this means the pie filling is cooking and the thickener is doing its job, whether that be starch or clear gel. After the 45 minutes are up let it sit for at least a good 20 minutes or you’ll scald your tongue, and the topping won’t have a chance to get even crispier. I promise the wait is worth it.
Once cooled you can serve it up with whipped cream or some vanilla ice cream. I didn’t happen to have any so my serving was plain but still delicious.
- measuring cups
- medium bowl
- Baking dish approximately 8x8 depending on the amount of filling
- 1 cup brown sugar
- ¾ cup flour
- ¾ cup old-fashioned oats
- ½ cup unsalted butter I use the Kerrygold brand
- ½ tsp salt
- 2 tsp cinnamon optional
- 1 can fruit pie filling, your choice or 1 quart size jar of homemade pie filling
- Measure out dry ingredients and cut butter into 1-½ inch cubes. Cut butter into the dry ingredients then set aside in the fridge.
- Preheat oven to 350° F. Pour desired pie filling into the appropriately sized pan.
- Once the oven is preheated sprinkle the topping evenly across the filling. Bake for 45 minutes.
- Once out of the oven let it sit for about 20 minutes to let the topping get even crispier