A morning at the market means an afternoon of baking.

Yesterday I was actually raring to go at an obscenely early hour and so I decided Wednesday and I would walk downtown to the farmer's market. I bought wax beans (my favourite veggie) rhubarb, peaches and raspberries. Well, because the gentleman at the market packed my peaches and berries wrong without my knowledge the berries were not much good whence Wednesday and I stopped at a park to enjoy some shade. The peaches had crushed most of the berries so I ate myself sick almost so they didn't go to waste. Oi vey.

BUT! The peaches were fine, mostly due to their not-quite-ripe-ness. So when I got home I chopped up the rhubarb and blanched the peaches to peel them and proceeded to make a crisp. My mom makes the most amazing (and amazingly simple) apple crisp and so I compare all similar to it and this one really stacked up well, an instant favourite. This is the recipe (Found @ myrecipes.com) and this is the result:



You ever eat something and with that first bite you feel home? Like true comfort food. Well, maybe because of my mom's apple crisp maybe not but this dish, is comfort food at it's finest.
I should mention that using fresh instead of frozen meant I should have upped the granulated sugar to 2 cups. But thanks to the French vanilla ice cream it was a nice little sweet and sour desert.

Peach-Rhubarb Crisp


Prep: 15 min., Bake: 50 min. Rhubarb adds fresh, tart flavor to compotes, crisps, and pies. Serve this dish warm with low-fat vanilla ice cream, vanilla yogurt, or low-fat whipped topping.

1 (20-oz.) bag frozen peaches, thawed (I used 6 fresh)
2 (16-oz.) packages frozen sliced rhubarb, thawed (I used 5 cups diced fresh)
1 1/2 cups granulated sugar (If using fresh I would add 1/2 cup more)
3 tablespoons lemon juice (I used juice of one lemon)
1 1/4 cups all-purpose flour, divided
Vegetable cooking spray
1/3 cup uncooked quick-cooking oats
1/3 cup firmly packed brown sugar
1/3 cup cold butter, cut into small pieces

1. Combine first 4 ingredients in a medium bowl; add 1/4 cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with cooking spray.

2. Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over fruit filling.

3. Bake at 375° for 45 to 50 minutes or until bubbly.

Note: Nutritional analysis does not include ice cream.

Yield: Makes 10 servings

CALORIES 308 (0.0% from fat); FAT 6.4g (sat 3.9g,mono 1.6g,poly 0.4g); IRON 1.4mg; CHOLESTEROL 16mg; CALCIUM 188mg; CARBOHYDRATE 61.4g; SODIUM 48mg; PROTEIN 3g; FIBER 2.7g

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