Last night the Gates family had an impromptu BBQ dinner with friends. We invited them over for Sunday but nothing ever works out the way we plan it so it was moved to Monday night.
BBQ burgers all around. That is our easy peasy go to dinner on the grill. Kid friendly, people friendly and surprisingly Chihuahua friendly too. (more on that another time).
With the burgers we had a quick Bacon BBQ Ranch Pasta Salad (No, not from a box) and for dessert I tossed together a Peach Pineapple Crisp.
I know you’re thinking, “seriously lady, a crisp in 100+ weather? Are you whacked?”
Yes, but that is not the point. The point is, top that puppy with some cold vanilla ice cream and who cares how hot it is outside!
Because it was a last minute decision on what to serve as a meal ender, I failed to get photos of the process, but I do have photographic evidence that it was good.
AS you can see, it was well enjoyed by everyone.
You too can make this in a pinch or just because you want to feel like you are eating tropical fruit on a tropical island while feeling all tropically. Toss in a cocktail with a little umbrella in it and WHAM! It’s like a vacation.
Keep telling yourself that.
Peach Pineapple Crisp
serves 8 or 9 or one hungry dog.
25 min at 375
1 peeled, cored, and cut into chunks pineapple (or use canned, drained well)
6 medium peeled, pitted, and sliced peaches (or again use canned, drained well…see where I am going with this?)
3/4 cup plus 1 tbs flour, all-purpose
1 1/4 cup old-fashioned oats
one stick unsalted butter, soft, not melted cut into pieces
3/4 cup plus 1 tbs brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg 1/2 tsp salt, optional…I am not a salt fan
Preheat oven to 375ºF with a rack in the middle position. Lightly grease a 9 x 13 inch baking dish, I used a smidgen of the stick of butter as called for above.
In a med-large bowl, combine the pineapple and the peaches. Sprinkle 1 tbs flour and just 1 tbs of the brown sugar over the fruit and stir a bit, gently, to combine. Pour fruit into the baking dish and place aside.
In a separate medium bowl, combine remaining cup flour, all the oats, the remainder of the brown sugar, the cinnamon and nutmeg, and the salt (if you’re into that sort of thing) and whisk it all to combine. Add the chilled butter one chunk or perfectly squared piece (if you are so lucky to get it) at a time. Using a fork, blend the butter into the dry ingredients until it look like a course meal. You really don’t want any large pieces of butter left. Sprinkle the topping evenly over the fruit.
Bake the whole shebang for about 25-30 min, checking at 25 minutes, until the fruit is bubbling and the topping is golden brown. Let cool on the stove-top a while before serving. Serve warm, with a big ol scoop of frozen vanilla ice cream. IF YOU ARE LUCKY Crisp will keep in the refrigerator, for about 2 days.
Recipe adapted from many failures and attempts from numerous recipes found on the Internets.