Hi, White Lights on Wednesday readers! I’m Laura from Pies and Plots.I’m an aspiring novelist and screenwriter, constantly typing away and looking for an agent. I also love to bake, so I figured while I wait for Hollywood to take notice, I’d start a blog. I make all kinds of recipes from layer cakes that take all day to make to quick cookies and no bake treats. Some of my favorite things to make are Marshmallows (so much better than store bought), Triple Peanut Butter Puppy Chow (don’t worry, it’s not dog food), and Blueberry Buckle (perfect for summer). I’d also love if you’d like me on Facebook, follow me on Twitter, and follow me on Pinterest. And a huge thank you to Julie for allowing me to take over her blog today! Now let’s get to the food!
Do you notice how some foods taste best at a certain temperature? Like soup. Think of a steaming, hot bowl of your favorite soup. It’s comforting and delicious, but as it cools to room temperature, it’s not so delicious. Hot French fries are one of my favorite treats, but cold ones? No thank you! Clearly ice cream is best cold, but do you ever notice how it tastes better after it’s softened a little and isn’t quite so frosty?
There are also the foods that are good at different temperatures and sometimes even different flavors are accentuated. Pecan pie cold from the refrigerator takes more like the bourbon, vanilla, and maple syrup I always put in it, while hot, the crunchy nuts and buttery crust shine through. Cupcakes are super light and fluffy at room temperature, but take on a denser, almost ice cream cake like consistency when cold. Clearly, I’ve tasted a lot of desserts at different temperatures, but it’s all in the name of research, I swear!
These Peach Blueberry Crisps are great hot from the oven or straight from the refrigerator. When hot, they are sweeter, the filling tasting like jam. I couldn’t stop digging in even though my tongue was being burned!It was so good. But then the cold leftovers were calling my name with the flavors of the fruit and cinnamon more pronounced. And though you wouldn’t know it by tasting these crisps, they are also vegan, gluten free, and dairy free, so everyone can enjoy them! Regardless of how you serve these crisps, they are a crowd pleasing summer treat.
- 1 cup old-fashioned rolled oats (gluten free if you’d like)
- ½ cup oat flour (gluten free if you like, all-purpose flour may also be used)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup pecans
- 5 tablespoons vegetable oil (you can also use melted butter)
- 4 cups peaches, sliced
- 2 cups blueberries
- 2 tablespoons cornstarch
- ¼ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- Preheat oven to 375 degrees F.
- Prepare the topping. In a medium bowl, stir together oats, oat flour, sugars, cinnamon, and pecans until well combined. Drizzle in the oil and stir until clumps form. Set aside while you prepare the filling.
- Prepare the filling. In a large bowl, stir together peaches, blueberries, cornstarch, sugar, cinnamon, and ginger until well combined. Divide filling as evenly as possible among 5-6 oven safe ramekins or bowls. Alternatively, the crisp may be baked in an 8 or 9 inch square pan, just be sure to adjust the baking time accordingly. Cover the filling with the topping, making sure you have enough for each of them.
- Place the baking vessels on a sheet pan in case they bubble over and bake for about 30 minutes, until the fruit is bubbling and the crisp is golden brown. Serve immediately. Leftovers may be stored in the refrigerator for up to 3 days and may be eaten cold or reheated in the oven or microwave until warm.