Peachy-Keen Crisp!

It’s 84 degrees here in Duluth, not an overly common occurrence. So naturally I was craving fruit crisp. . . haha. And seeing as I had just purchased a gigantic can of peaches (to freeze for smoothies and such) it made sense that I make peach crisp! MMMmmmmm. However, it is in the 80’s today so turning on the oven wasn’t really something I was looking forward to. So, you may be wondering what the next best thing to the oven is?? The Toaster Oven! This recipe is just something I cooked up hoping it would turn into a crisp . . . which it did!

Peachy-Keen Crisp

12-16 oz can of Peaches
2 TBSP Orange juice
2 TBSP Brown Sugar
1 tsp. Vanilla Extract
¼ tsp. Cinnamon
¼ tsp. Nutmeg

Crisp:
¼ cup all-purpose flour
¼ cup old fashioned oats
¼ cup white sugar
¼ cup brown sugar
½ teaspoon ground cinnamon
A pinch of teaspoon salt
¼ butter or margarine

1. Preheat an oven or toaster oven to 375 degrees F and grease an 6x6x2 inch square baking dish (small pyrex) OR 4 Ramekins.
2. Place the peaches (mostly drained) in the bottom of the baking dish, and sprinkle them with orange juice, brown sugar and vanilla extract. Stir and coat all peaches. Sprinkle with cinnamon and nutmeg.
3. In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter or a fork until the mixture resembles crumbs.
4. Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 20 minutes, until the peaches are bubbling and the topping is browned.

This was very very good, but it was also pretty sweet. I enjoyed it with a small scoop of ice cream, but you could also top with whipped cream! Because this was designed to be baked in the toaster oven it is a small portion- enough for 3-4 servings but could easily be doubled for a larger gathering!