Thursday, June 30, 2011

Roasted Peach Crisp

On my journey to eat healthier, I happened across "Cook Yourself Thin" on the lifetime movie network's website.  Browsing through the recipes, I found a peach crisp, which is, by the way, one of my most favorite summer treats.  So...I decided to try it! I was happy with the result. Of course it isn't as sweet as the normal crisp because brown sugar isn't used, but I would definitely make this again. I might try a different nut on top, like a pecan instead of the almonds, but really tasty.

2-3 large ripe peaches, quartered and pitted
2 tablespoons honey
1 large egg white
2 tablespoons Splenda
2 teaspoons vegetable oil
1/4 teaspoon salt
1/2 tsp ground cardamom
1/3 cup slivered almonds
1/4 cup old-fashioned oats 

1. Preheat oven to 425 degrees.

2. Arrange the peaches, cut side up, in a small glass or ceramic baking dish, and drizzle with honey. Pour 2 tablespoons water in the dish. Bake until tender and tops are caramelized, 30 to 40 minutes.

3. Meanwhile, whisk together egg white, sugar, oil, salt and cardamom until well blended. Stir in almonds and oats until evenly coated. Spread mixture in an even layer on a small, rimmed baking sheet. Place in the oven alongside the peaches and bake until golden brown, about 10 minutes. Remove from the oven and cool completely. (The mixture will crisp as it cools.)

4. Transfer each peach half to an individual serving dish. Break the almond mixture into large pieces, and arrange decoratively on peaches. Serve immediately.

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