As you can see, it’s a blog anniversary around here! I can’t believe it’s already been two years since I’ve started blogging. It seems like everything has flown by but it also feels like I’ve been doing it for forever, if that makes sense. I decided to start a food blog two years ago because I knew there was something more than just a day job out there for me. While I do love my day job right now, I needed something to quench the thirst for creative work. I had always thought about starting a food blog, but had never legitimately followed through with it. Confession: my best friend and I started a very short lived blog called ‘Big Girls Don’t Fry‘. so glamorous, no? It’s really mish mash and hodge podge of random musings we had post college and pre-real world confusion in life ( I have to get a job? Bills? What?!). While I feel like my blogging skills have grown for the better, I know I have a long way to go in all areas of blogging too. Finally, I feel like I am getting a better understanding of food photography/photography in general, but still know I have a long way to grown and learn. Writing is sometimes I hang up too in the blogging world, especially if I don’t have any weird stories pop into my head at the moment (like the cabinet monster one here) or a story that goes along with the recipe.
Blogging has also opened a lot of doors for me over the past couple of years, from discovering a new set of friends here in the area and discovering online friends, I never thought I would meet so many amazing and talented bloggers (in real life and online!). From learning how to navigate a blogging conference with Phi and Karis to e-mailing Christina for advice on the private chef world, I feel like I’ve been able to build relationships with people I probably never would have met without blogging. To be honest, sometimes I’m just throwing stuff and seeing what sticks to the wall around here. For every really awesome recipe you see, there are probably a couple so-so ones or others that are just downright bad. But, I guess that’s what I love about the blogging world, you can just keep on going and share the best stuff! I hope that blogging continues to bring me opportunities and gives me the chance to meet fellow bloggers and readers from all over. I have some big thoughts for what I would like to do with what I’ve learned here eventually
Moving on to this peach crisp recipe! I know peaches are all up in your business and in season right now, and while I love eating them straight up, I do know that roasting these babies in the oven brings out the juicy goodness they have to offer. When my parents offered up a batch of peaches, I remembered that my grandma’s recipe book had a simple, but wonderful apple crisp recipe that I made a few years back and loved. For this version, I swapped out the apples for peaches and cut out the stick of butter (I know!) for a bit of coconut oil. With only a few ingredients and spices, I would say this version is a end of summer home run! Since stone fruits are rolling out this time of year, this could probably work if you swapped out peaches for plums, nectarines, or whatever happens to look good right now. Also, if you eat almost the whole pan in one day I won’t judge you (maybe because I did that too). Here’s to two years in the blogging world, I wouldn’t be able to do it without the support of my fellow bloggers and readers, let’s hope for many more!
- 4 cups peaches (chopped)
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon dried ginger
- 1/4 teaspoon allspice
- 1/2 cup water
- For the topping:
- 3/4 cup whole wheat flour
- 1/3 cup granulated sugar
- 1/4 cup maple syrup
- 2 tablespoons coconut oil (you can use butter here too, if you want, melted)
- Preheat oven to 350 degrees F. Grease a small casserole dish, set aside.
- In a large bowl, stir together the peaches, tablespoon of maple syrup, cinnamon, ginger, allspice, and water. Pour peaches into the prepared casserole dish and set aside.
- In a small bowl, combine flour, sugar, 1/4 cup maple syrup, and coconut milk. The mixture should be sort of wet, so that it can be scattered on top of the peach mixture. Scatter mixture on top of peaches, distributing evenly.
- Bake for 35-40 minutes, or until mixture is bubbling and crisp topping is crunchy.