Peach Crisp & Peach Caprese
Everything was just peachy this morning in the Fox56 kitchen! We started off with Peach Crisp (awesome for dessert, but I find it to be a totally acceptable breakfast when served with Greek yogurt) and a Peach Caprese, where peaches, basil, mozzarella, and tomatoes collide to create a gorgeous summer salad.
Peach Crisp
Ingredients
Crumb Topping
- 1 cup old-fashioned oats
- 3/4 cup brown sugar
- 1 cup flour
- 1 1/2 sticks butter, melted and slightly cooled
- pinch salt
Filling
- 6 medium peaches, peeled and sliced
- 1/3 cup sugar
- pinch salt
- 3 tbsp cornstarch
Instructions
- Preheat the oven to 375 degrees. To make the crumb topping, simply combine the oats, brown sugar, flour, melted butter, and a pinch of salt. Stir to form a crumbly topping. To make the filling, toss the sliced peaches with sugar, salt, and cornstarch in a 9×13 baking dish. Sprinkle evenly with the crumb mixture. Bake for 35-40 minutes, until topping is golden brown and peach filling is bubbly.
Peach Caprese
Ingredients
- 2 ripe peaches, sliced
- 1 large, ripe tomato, sliced
- 1 cup grape or cherry tomatoes, halved
- 8 oz fresh mozzarella cheese, sliced
- 1 large handful of basil leaves, chiffonaded
- olive oil
- white balsamic vinegar
- sea salt and freshly ground black pepper
Instructions
- Arrange the peaches, tomatoes, and sliced mozzarella on a platter. Scatter the basil on top and drizzle with olive oil and balsamic vinegar. Season with sea salt and freshly ground black pepper.
