504 Main by Holly Lefevre: Honeyed Peach Crisp (Only 4 Ingredients!)
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Monday, April 28, 2014

Honeyed Peach Crisp (Only 4 Ingredients!)

We L-O-V-E dessert in this house.
Because of that I am always trying to come up with new ideas for simple
and somewhat-healthy options to satisfy our sweet tooth in a "good way."
Two big favorites in this house is my berry "cobbler" and the apple crisp (in a mug) 
and today I share with you the latest fruit creations...
Honeyed Peach Crisp!
(and there are only 4 ingredients!) 

Honeyed Peach Crisp by 504 Main



Ingredients
  • 9 x 9  casserole dish (or glass pie pan).
    •  NOTE: You can use any size you need to suit your family or serving sizes, you just need to increase the amount of peaches, etc/. to fill the pan
  • 5 Cups frozen sliced peaches
  • 1-2 Tablespoons honey (depending on your fondness for honey and sweet tooth). If you do not like honey, maple syrup can be substituted.
  • 1 teaspoon cinnamon (optional - ginger works too, just play with the amount)
  • 1 Cup Bear naked Honey Almond Granola or the Oatmeal topping used on the Berry Cobbler
Make it
  • Preheat oven to 350F
  • Place peaches in your baking dish, distributing them as evenly as possible.
Honeyed Peach Crisp by 504 Main

  • Drizzle the honey all over the top of the peaches (no need to mix it is)
Honeyed Peach Crisp by 504 Main

  • sprinkle cinnamon on top.
  • Place in the preheated oven and bake for 20-25 minutes
Honeyed Peach Crisp by 504 Main
  • Remove from the oven and sprinkle 1 Cup of Granola all over the baked peaches
Honeyed Peach Crisp by 504 Main

  • Return to the oven for 10-12 minutes.
  • Remove and ENJOY!
Honeyed Peach Crisp by 504 Main

Of course you can swerve it with whipped cream or ice cream,
but we like it just the way it is!

I'd invite you over for some...but its already gone!
Next time, OK?!

Signature
This post is written and created at 504 Main by Holly Lefevre

2 comments:

  1. Oh this looks so good! And not difficult to make.. which is right up my alley!

    ReplyDelete

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