September Food
I am Faith
Content Writer
Copywriter
Social Media Manager
Google Docs
Microsoft Word
What to cook this September
September is when summer and fall produce collide at the farmers’ market. It’s the best of both worlds, which is why this list is a long one. I propose that we make good use of all the tomatoes, corn and peaches while we still can. Weekend is upon us, and we’re also celebrating my dad’s birthday. We’re ordering pizza and making Peach crisp and Blueberry cake and a Strawberry cake just like it as requested from dad.
This luscious peach crisp recipe is full of warm, gooey, lightly cinnamon-y summer peaches. It’s finished with a crisp-but-tender oat and almond topping. Add a scoop of melty vanilla ice cream for the perfect late summer dessert. And the best part is that is Gluten free! So you can share it with more of your friends. Please don’t dismiss this recipe if you’re not gluten free (I’m not). It’s simply the best peach crisp I’ve ever had! As a bonus, this crisp is a healthier option than most others. I replaced half of the butter with yogurt, which gives it an awesome, faint tang. It also has less sugar in it than most, because ripe, juicy peaches are plenty sweet as is. Frozen peaches are not nearly as nice.
Peach season is in full swing, so load up the cart with fresh peaches while you still can. Enjoy the leftovers for breakfast with Greek yogurt. You can’t beat that!
How to Make Peach Crisp
Confession: This peach crisp recipe was supposed to be a cobbler. I tried four times to get that cobbler just right, but during each attempt, I found myself wondering why I wasn’t making a crisp instead.
Crisps are so easy to make. They’re perfect every time. Tastier, too, if you ask me. I’d order a crisp over a cobbler any day. Over pie, too! I’m a crisp girl, through and through.
You’ll find the full recipe below, but here’s a brief rundown:
In a baking dish, you’ll mix together sliced peaches, honey, arrowroot or cornstarch, vanilla extract and cinnamon.
In a mixing bowl, you’ll stir together oats, almond meal, sliced almonds, coconut or brown sugar, ginger and salt.
Mix in the melted butter and yogurt until it’s all evenly moistened, then dollop the topping over the fruit.
Bake until it’s bubbling around the edges and your kitchen smells amazing, about 30 minutes.
