Today was THAT kind of day. You know the one where things just keep going wrong? Yeah that was today. It started with a flat tire that I can’t get fixed until tomorrow and just went from there.
Instead of having a pity party, I took my frustration out on a bunch of defenseless peaches. Knife + something to chop = instant stress relief. (The seven mile walk I took after talking to my roadside assistance provider also helped but I digress.)
I love peaches. Who doesn’t? I also loathe pie crust. So I have never been a fan of traditional pies. (It might have something to do with then fact that pie crusts contain a hell of a lot of butter. Butter is my enemy.) I’m sorry sis. Now that you’re gone to heaven, I don’t have any reason to eat pie crust anymore. Your pie crusts were the only ones I ever nibbled on.
That being the case, you can understand my love for all things crisp. Take the yummy innards of the pie, make a sweet granola mix and layer them together. That’s my ideal dinner. Of course there needs to be protein in there somewhere, so I have been experimenting over the past year to find the right way to stuff protein goodness into peachy wonderfulness. My current effort argues for success on that front. I wish the damned thing would cool so I can eat some without scalding my tongue. I need all my taste buds working to enjoy the fruits of my kitchen labors.
Interested in trying it? Here’s what I did.
Recipe serves 6. Each serving is 400 calories. I baked it in a 10″x 15″ pan (so saith my ruler) and it just fit. You don’t have to cook this in the oven. You can pop it into the crock pot instead. Just add 3x the water (or enough that the peaches are almost floating) and set it for 1-1/2 hours on high. Crack the lid for the last twenty if it’s still too wet though it will dry out as it sits.
- 2.00 tbsp Lemon juice
- 0.5 cup Water
- 0.25 cup flour (any)
- 1 scoop Super Advanced Whey Isolate – Vanilla Creme (1 scoop = 130 calories for 30 grams of protein)
- 1 tbsp Molasses
- 2.00 cups rolled oats (you can use quick oats, they work too)
- 4.50 scoopfuls Isopure Unflavored Protein Powder (1 scoop = 26 grams of protein for 110 calories)
- 3.25 Tbsp Olivio Light – Reduced Fat Spread
- 6 really large peaches (kind that are the size of oranges)
- Spices: cinnamon, clove, nutmeg/mace, ginger–whatever you like. I put all three.
- Dash of salt
- Sweetener of choice (I used liquid stevia)
- 1/2 tsp Almond extract (optional)
- Preheat oven. I set mine to 420 because I wanted my crisp sooner. If you’re not impatient like me, you can cook it slower at say 375-380. Just keep an eye on it. If you set it high in the beginning, you will need to lower it for the last 10-15 minutes.
- Cut the peaches into slices. I had to halve my slices because these peaches were monsters. A good way to cut a peach is to slice around its circumference and then break it in half (like you would with an avocado).
- Place peach slices in a large bowl.
- In a small bowl, mix lemon juice, spices and some sweetener of your choice. Do not add the molasses. We need that for a later step. I used liquid stevia as my sweetener because it’s sticky.
- Pour lemon juice mixture over peaches and toss. Spray pan and dump seasoned peaches into pan. Place the pan in the preheated oven. Cook for 15-20 minutes while you work on the next step. This is to soften up the peaches. If your peaches are riper than mine were, you might need this step.
- In another large bowl, mix rolled oats, protein powders, salt and spices.
- In a small bowl, melt the margarine/butter in the microwave. Add to it molasses, water and sweetener of choice. Whisk that together. Don’t get too hung up on taste. Yes the molasses will be concentrated. You want that. We’re faking brown sugar here for way less calories than the real thing.
- Combine the butter/margarine-sugary mixture with the oat-protein mixture. I used a spatula to stab it into submission. Use your favorite utensil until it’s all mixed.
- Remove softened peaches from the oven. Spread the topping over the peaches as evenly as you can. Return the pan to the oven and cook for 20 minutes more or until the sides bubble and the top turns golden.
- Apply fork and enjoy!
Nutrition facts (according to Myfitnesspal.com):
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||8 %|
|Saturated Fat 1 g||5 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 6 mg||2 %|
|Sodium 222 mg||9 %|
|Potassium 464 mg||13 %|
|Total Carbohydrate 61 g||20 %|
|Dietary Fiber 9 g||37 %|
|Sugars 30 g|
|Protein 29 g||59 %|
|Vitamin A||8 %|
|Vitamin C||23 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|