Did you miss me??
It’s been a fair few months since I posted anything. I’d
like to say it’s because I’ve been so swamped with real life that I just didn’t
have time… well that’s partly true at least.
The truth is, as amazing as the events of last year were –
monumental doesn’t begin to cover it – between the tv show and real life
trials, tribulations and tragedies I was left burnt out. So I took a few months
to recharge and rediscover my love of cooking. A trip to the Floridian beach
thanks to my bff didn’t hurt either ;-) I got to try conch – yummy! And learn
about Guava Duff. My friend is of Bahamian descent on one side of her family
and Nordic descent on the other. Pretty cool hunh?
Summer has also been a busy, outdoorsy time. I’ve taken up
Zumba and yoga – love them both – started to really try and eat healthy and
work out and trim down, and I’ve taken time to take stock of my loves.
But the nights have grown longer, the temperature has
dropped and the bite of fall is in the air and it’s turned my mind to the
wonders of the season – the bite of a crisp Ontario apple fresh off the tree,
the crunch of leaves, the uber cool boots and jackets to keep me both warm and
fashionable…. Hey, I’m all about boots, ask any of my friends. I have like 6
pairs of boots! But I digress. The other
day I had my first cup of Pumpkin Spice Latte of the season from the mermaid
place and it put me in the mood for fall baking.
On Sunday I made my Spiced Pumpkin scones and tonight I made
an easy breezy Raspberry Peach Crisp with 9% plain Greek yogurt for a creamy,
dreamy topping with much less calories than heavy cream. The most time this
desert took was in the pitting and chopping of the peaches. I kid you not! And
crisps are so versatile. Any combination of fall fruits will do. There’s the
traditional apple but you could also mix it up – bumbleberry, pear and fig (or
quince), and plum crisps would all be delish too! The fruit is bountiful in the
fall – mix it up and see what you come up with.
And here’s the segway to my recipe for Raspberry Peach
crisp:
Raspberry
Peach Crisp
Ingredients for
filling
6 ripe
peaches, cut into slices
1 cup frozen
raspberries
2 tbsp maple
syrup
3 tbsp whole
wheat flour
1 tsp
cinnamon
1 tsp fresh
grated nutmeg
½ tsp ground
ginger
Ingredients for Topping
½ cup cold
butter
3-4 tbsp
canola oil
2 tbsp whole
wheat flour
2 cups large
flaked oats
¼ cup brown
sugar substitute
1 tsp
cinnamon
1 tsp fresh
grated nutmeg
Directions
Preheat oven
to 400 degrees
1.
Remove the pits from the peaches and slice into
segments;
2.
Pour in frozen raspberries
3.
Add maple syrup
4.
Sprinkle with the flour and spices and combine,
fill bottom of 8 inch casserole dish, sprayed with cooking spray to prevent a
mess
Topping Directions
1.
In a food processor combine butter and flour
until a crumbly sand like consistency
2.
Pour into bowl and add oats, spices, sugar and
oil
3.
Combine until lumpy
4.
Pour topping on top of fruit mixture and bake at
400 degrees for 20-30 minutes.
Remove from
oven and allow to cool slightly.
Serve warm
with Greek yogurt, crème fresh, heavy cream or ice cream.
(hot out of the oven crisp with some 9% fat plain greek yogurt.
Eat. Enjoy.
Delish!
