Quick Peach Crisp

The other evening I had some very ripe peaches on hand. Unfortunately I didn't have the energy to make a peach pie, which is what I had gotten the peaches for. Still, they weren't improving with age, so I decided to make a peach crisp. It goes together much more quickly than a pie and still gives me that hit of warm, nutmeg scented peaches. The day before I had made a bowl with nothing but warm, nutmeg scented peaches and that was great, but adding a crisp topping makes it special.

I started with two ripe, peeled and pitted peaches. I cut them into chunks and layered them in the bottom of a rectangular baker. In the microwave in another heat safe container I melted butter and added brown sugar and the nutmeg. Then I did the 'quick' part by adding plain granola to the butter mixture (well, not really butter - non-dairy margarine) and stirred it well to coat the granola clusters with the mixture. Usually I would have had to measure out oats and flour and salt, etc., so this was faster.

The crisp topping went over the peaches and it all went into a preheated 350 degree F. oven for 20 minutes. The result? Hot peaches, browned topping, peaches juices scented and flavored with nutmeg. What could be better? A scoop of vanilla soy ice cream. Ooops, Sweetie ate it all, so we went with some soy creamer instead. Delicious...and quick dessert for two.

Quick Peach Crisp
Serves 2

2 ripe peaches, pitted and peeled and cut into chunks
2 tablespoons butter or margarine
2 tablespoons brown sugar
1/8 teaspoon nutmeg
3/4 cup plain granola (I used Bob's Red Mill)

Preheat oven to 350 degrees F.

Layer peach chunks in an even layer in the bottom of a 6 x 9-inch baking pan. (You could use a 9 x 9-inch pan and double the ingredients and have enough for 4 people.)

In a medium bowl microwave the butter, brown sugar and nutmeg until the butter us melted. Stir well. Stir in the granola until all the cereal is coated with the butter mixture. Evenly distribute the granola mixture on top of the peach layer and bake for 20 minutes, or until the crisp topping is golden brown. Serve at once. Garnish with ice cream, whipped cream, or cream.