So posts on the blog have been few and far between. I am still cooking and baking as much as I can but the time to work on the blog has taken a back burner. Because I have been spending my time getting our home ready for a new addition. Yes, that is right I’m having a baby! So between work, getting the house ready for the baby and my regular day to day living activities the blog fell to the wayside and I feel bad about that. So now that I’m in the final stretch and most of the baby work is done I am returning to you, until my little cupcake arrives.
So in honor of my baby girl I made this delicious crisp and because I’m pregnant I ate both of them, ok even if I wasn’t pregnant I would have eaten both of them, don’t judge me. They really were that good.
Peach and Raspberry Crisp
2 medium peaches
1/2 pint of raspberries
2 Tablespoons of butter, softened
2 Tablespoons of honey
2 Tablespoons of AP Flour
1/4 cup of rolled oats
1 teaspoon of cinnamon
Preheat oven to 375 degrees. Place two 6 oz oval ramekins on a baking sheet. Pit and chop the peach into bite size pieces and split between the two ramekins. Sprinkle the raspberries over the top of the peaches. In a bowl combine the butter, sugar, flour, oats and cinnamon until it forms crumbles. Top each ramekin with half of the crumble mixture. Bake for 18 to 22 minutes until the top is golden brown. Serve warm.