Here it is, cooling on the counter as I type. The peaches were already "nature's candy" (my hubby's phrase) before they were coated in cinnamon, honey, and crunchy goodness. I can't wait to taste the finished result, so this will be short. He, he, he.
I'm more of a cook and less of a baker, too much precision needed for the later, but crisps are easy. I use my Grandma Adell's recipe - good old flour, oats, brown sugar, and butter. Today I substituted white whole wheat flour for half of the all-purpose flour and cut back on the butter, using a little half and half to create the consistency I'm used to. Also, I used honey to sweeten the filling instead of sugar since it has a lower glycemic index. Nope, no diabetes here - my 3 year old needs absolutely no sugar in his diet to be a wacky ball of energy, so anything with less refined sugar is a bonus. The whole wheat flour helps a little too and you can usually sub 1/2 of the amount called for without sacrificing the taste of a recipe.
On a side note, the little coffee station behind my strategically placed crisp is a new vignette. I gathered up my morning supplies on vintage tray I thrifted from an estate sale a couple of weeks ago. It's all on the counter everyday anyway and looks a little more tidy this way. I love it. My inspirational friend Jen does this and I always think it's such a good idea, so thanks Jen!
Okay, off to taste the crisp! By the way, I made that Cilantro Lime Coleslaw from the Food Network Magazine I blogged about last week and it was perfectly refreshing. What seasonal recipes have you been enjoying with the awesome summer produce? Do tell! ~J.