Monday, September 28, 2009

MJ's Peach Strawberry Crisp

Two summers ago I worked at a spa as a receptionist. It was just kind of something to pass the time and earn some money while I was waiting for my last Fall semester to roll around, but it was pretty sweet because I got great discounts on services and received massages, body treatments, and pedicures as part of my training for the job...awesome, I know! But the best part of the whole experience was meeting two girls that have come to be some of my very best friends: RJ and MJ. Those are just their initials, and that's what I'm going to call them even though it makes them sound like truck drivers haha! I like to think that we're somewhat like the 3 Musketeers in our own right. You know that whole "all for one, and one for all" thing they had going - I feel like we've got that going for us, too. Anyway, I quit the spa after not very long at all, and now neither of them work there either. Now, instead of seeing each other at work, we wake up at the mother-loving buttcrack of dawn twice a week to work out together, get together for game nights, Girls Nights Out, and the occasional chick-flick & junk food binge Girls Night In. I love these girls guts, and I know I didn't really need to give you the whole story of how we came to be, but believe me, that was definitely not the whole story - you got the seriously condensed version.
Anyway, MJ gave me this delicious recipe, and I guess I just got a little sidetracked in telling you about it...she originally made this as a rhubarb crisp, but ran out of rhubarb and tried peaches, which she liked even better. I had some blueberries that I added, too, and they were a great addition! It is officially Autumn, so I hope you enjoy this delicious Fall dessert!


Peach Strawberry Crisp
From Michaela Johnson
Ingredients
Filling
about 4 cups of sliced peaches
1/2 - 1 Tbsp Tapioca minute pudding crystals
chopped strawberries
Juice (apple, cranberry, grape, whatever you've got!)
Topping
1 c. rolled oats
1 c. brown sugar
3/4 c. flour
1/2 tsp cinnamon
Cut in 1 cube softened butter
Directions
Put cut up peaches on bottom of 8x8 pan. Pour a little juice over the peaches. Sprinkle tapioca mix over peches so it is evenly covered. Then add strawberries. You can just put as many strawberries as you want on it. I just put enough to give it color and cover up most of the peaches. Then add the topping. Bake at 350 degrees for about 45 minutes to 1 hour. You can tell it's done when the topping is crispy! serve with ice cream, if desired.



2 comments:

Rachel the Red said...

Looks like you've successfully made it back to the blog-sphere. Good! I was worried because I know you were having withdrawls! As you know, I am not the biggest fan of peaches, but this looks delicious! I would for sure eat it! I love the condensed version of our relationship. We should write the whole story and turn into a movie one day! I love you girl! Can't wait for our next hang out session! :)

Marci and Gary said...

hey rach i thought i'd let you know my sis stacey is starting a cooking blog too! you guys can be friends! it's redbowlkitchen.com and it's just getting started =)

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