Hello, peaches! It’s about time you showed up for the party.
Every year, when warm weather descends, I (im)patiently begin my wait for peaches. Here that wait ends in June when local growers begin to sell those delicious orange-red-yellow orbs that I associate with a sweet, succulent summer. While I’m waiting, I always begin building the anticipation by delving into recipes. This year, I found a favorite in Grill It, Braise It, Broil It: And 9 Other Easy Techniques For Making Healthy Meals.
Grill It, Braise It, Broil It is a delectable cookbook released by the American Heart Association filled with 175 recipes that are as delicious as they are healthy. This text is a must for cooks and bakers at any level that love food with the added bonus of recipes that are designed to be healthy for your heart. And not just baked items either – this cookbook features a plethora of dishes with a variety of cooking methods. From stir-frying to steaming, blending to braising, this cookbook has a mouthwatering dish to meet the technique. Some of my favorites include shrimp and watermelon salad with cucumber-lime vinaigrette, edamame dip, and pineapple and ginger mahi mahi.
But my favorite recipe from this cookbook is, hands down, the easy peach crisp. First, it isn’t a fussy recipe – simple and straightforward while yielding a complex array of flavor. Think peach pie without the crust. Secondly, it incorporates a limited number of ingredients that come together in perfect harmony. It accomplishes this while still being good for the ole ticker, and heart health is something I try to focus on.
With this recipe, a two-step process is employed and combined with 30 to 40 minutes baking time. And presto! A delicious peach crisp that serves four. Might I suggest doubling the recipe?
What I greatly enjoyed in this recipe and the others in Grill It, Braise It, Broil It is the approach taken to allow readers to enjoy great food while making wise ingredient choices to better heart health. All the recipes include only small amounts of sugar, healthier cuts of meat, and incorporate low-fat cheeses as well as substitutes for eggs and butter. This is my new go-to cookbook for weeknight dinners and fun, healthy baked items. It even contains great advice on a heart-healthy pantry.
The easy peach crisp, as I said, is the winner in my book, especially in June when peaches are just coming off the trees, warmed by the sun, sweet and juicy. Enjoy!
Easy Peach Crisp
From Grill It, Braise It, Broil It: And 9 Other Easy Techniques For Making Healthy Meals
- 4 medium peaches, peeled and sliced, or 2 cups frozen unsweetened peach slices, thawed
- 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground cinnamon divided use
- 1/2 teaspoon cornstarch
- 1/2 cup uncooked oatmeal
- 3 tablespoons chopped pecans
- 2 tablespoons light tub margarine
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Preheat the oven to 375 degrees.
- Put the peaches in a nonstick 8- or 9-inch square baking pan. Stir in 1/2 teaspoon cinnamon and the cornstarch.
- In a small bowl, using a fork, stir together the remaining ingredients, including the remaining 1/2 teaspoon cinnamon. Sprinkle over the beaches.
- Bake for 30 to 40 minutes, or until the topping is golden brown and the peaches are heated through. Serve immediately.
When choosing what oatmeal to incorporate into the recipe, I went with a flavored oatmeal I had on hand. I used thinkThin Protein & Fiber Hot Oatmeal in the Madagascar Vanilla, Almonds, Pecans flavor. It added great flavor notes to the crisp. I also added an additional tablespoon of light brown sugar. Yeah, I’m bad. This recipe is also great with one cup of raspberries or blueberries added.
I received this book from Blogging for Books for this review. The opinions on this book and its contents are my own. I only work with companies and endorse products that I have positive personal experience with and enjoy.