Today is friday and usually i get to choose to make something fun . Fun in this case is like comfort fun , fun to make and fun to eat it too . I get to cook and eat pretty healthy throughout the week , so usually the at end of the week , i get to make something , sort of like comfort food . And my pick today fell into peach crisps . <\/p>\n\n\n\n
Had about 2 lbs of peach that i bought couple of weeks ago and i really wanted to make something with it , my choice was only either cobbler or crisps . They’re very similar , cobbler is more like a biscuit topping i would think , while the crisps is more crunchy topping . I decided to make peach crisps . <\/p>\n\n\n\n
After looking through my dessert book collection , which mostly recipe for peach cobbler , i decided to kinda take the ideas and stick with making peach crisps . I added some spices into my fresh peach , and little brown sugar and almond extract . Oh , can you believe that i never thought of using vegetable peeler to peel those peaches until today ? I always used knife . It is much quicker and easier to use the peeler . And i also find out from youtube you can blanch it for 45 seconds in hot boiling water for the super ripe peaches and you can peel it off super easy . <\/p>\n\n\n\n<\/figure>\n\n\n\n
Ingredients : <\/h4>\n\n\n\n
About 2 lbs of ripe peaches , peeled and sliced <\/li>
1\/2 tsp ground cinnamon <\/li>
1\/4 tsp ground ginger <\/li>
1\/4 tsp cardamom<\/li>
1\/4 tsp almond extract<\/li>
1\/4 cup of packed brown sugar <\/li>
1 stick of cold unsalted butter <\/li>
1\/4 tsp kosher salt <\/li>
1\/2 cup of brown sugar ( don’t pack this ) <\/li>
1\/2 cup of all purpose flour <\/li>
1 tsp ground cinnamon <\/li>
1 cup of old fashioned oats <\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Directions : <\/h4>\n\n\n\n
For the filling , mix the peaches with spices and 1\/4 cup of packed brown sugar and almond extract <\/li>
Mix the topping , using pastry cutter , mix the brown sugar , all purpose flour , salt and cold butter ( diced ) well until all combined . Then add the cinnamon and oats . <\/li>
Sprinkle the topping on top of the filling . <\/li>
Bake at 350 F for about 35-40 minutes . <\/li><\/ul>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Today is friday and usually i get to choose to make something fun . Fun in this case is like comfort fun , fun to make and fun to eat it too . I get to cook and eat pretty healthy throughout the week , so usually the at end of the week , i get to make something , sort of like comfort food . And my pick today fell into peach crisps . Had about 2 lbs of peach that i bought couple of weeks ago and i really wanted to make something with it , my choice was only either cobbler or crisps . They’re very similar , cobbler is more like a biscuit topping i would think , while the crisps is more crunchy topping . I decided to make peach crisps . After looking through my dessert book collection , which mostly recipe for peach cobbler , i decided to kinda take the ideas and stick with making peach crisps . I added some spices into my fresh peach , and little brown sugar and almond extract . Oh , can you believe that i never thought of using vegetable peeler to peel those peaches until today ? I always used knife . It is much quicker and easier to use the peeler . And i also find out from youtube you can blanch it for 45 seconds in hot boiling water for the super ripe peaches and you can peel it off super easy . Ingredients : About 2 lbs of ripe peaches , peeled and sliced 1\/2 tsp ground cinnamon 1\/4 tsp ground ginger 1\/4 tsp cardamom 1\/4 tsp almond extract 1\/4 cup of packed brown sugar 1 stick of cold unsalted butter 1\/4 tsp kosher salt 1\/2 cup of brown sugar ( don’t pack this ) 1\/2 cup of all purpose flour 1 tsp ground cinnamon 1 cup of old fashioned oats Directions : For the filling , mix the peaches with spices and 1\/4 cup of packed brown sugar and almond extract Mix the topping , using pastry cutter , mix the brown sugar , all purpose flour , salt and cold butter ( diced ) well until all combined . Then add the cinnamon and oats . Sprinkle the topping on top of the filling . Bake at 350 F for about 35-40 minutes .<\/p>\n","protected":false},"author":16,"featured_media":9236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9235"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9235\/revisions"}],"predecessor-version":[{"id":9240,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9235\/revisions\/9240"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9236"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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