Max started barnehage (preschool) this week. I have to admit it’s been rather rough on me. This is the first time he’s been away from home consistently and the house feels so empty. I’ll admit that more than a few tears have been shed, on my part not his. He’s absolutely loving it and not missing me one bit. How’d he grow up so fast? Sniff.
The weather has cooled off a bit, the leaves have lost a bit of their vibrancy, my little boy is gone during the day. It feels like fall.
But it’s not fall. And I’m not ready for it to be fall. I can’t seem to help my mind from heading in that direction though so I’m trying to bridge the gap a bit and hold on to summer for a little longer.
These Maple Roasted Peach Crisps seemed like the perfect way to switch gears a bit while still enjoying summer fruit. They’re warm and comforting, soft and crisp, tangy and sweet. A good reminder of why I’ll be ready for fall when it really comes around.
I’ve always been a big fan of individual desserts. They are so much prettier to plate and everyone gets the same serving sizes so there’s no fighting over the biggest piece.
These are actually a lot less work then a regular crisp because you don’t have to chop the fruit and toss it with other ingredients. Not that, that is hard to do but less work is less work. It feels and tastes healthier too, which is the way I like to enjoy my desserts in the summer.
Note: If you don’t want to make the whole batch at once you can make the crumble topping and store it in the fridge. When you want a couple fresh crisps: make as directed below and put the remaining crisp topping back in the fridge.
- 4 peaches, halved and pitted
- maple syrup
- ¼ cup flour
- ¼ cup rolled oats
- ¼ cup packed brown sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- pinch salt
- ¼ cup sliced almonds
- 2.5 tablespoon butter, melted
- Place peaches in a rimmed pan, brush with maple syrup.
- Combine crisp ingredients until evenly moistened with butter. Carefully place 2 tablespoon topping onto each peach halve.
- Bake at 350ºF for 30 minutes or until peaches are tender and topping is browned. Serve warm with a drizzle of maple syrup