Pecan-Peach Crisp


This past weekend I made a new recipe that I found on Pinterest using the peaches we had frozen from our crop from the peach trees in the back  yard. I have to say it turned out very good.

For the filling:

  • 5 cups thin sliced peaches ( We had already cut our peaches into larger slices and I went ahead and used them. I did not slice them into thin slices. It turned out fine.)
  • 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 t. salt
  • 1/2 t. vanilla extract

For the topping:

  • 2/4 c light brown sugar
  • 2/3 c. all-purpose flour
  • 2/3 c. old-fashioned oats or quick oats (I used quick oats.)
  • 1 t. cinnamon
  • 1/4 t. salt
  • 3/4 c. unsalted pecans (I just bought a bag of pecans from Aldi’s.)
  • 1/2 c. unsalted butter, softened
  • optional: vanilla ice cream for serving ( I had planned to make some homemade vanilla ice cream, but ran out of time.)


  1. Preheat the oven to 350 degrees F. Lightly grease an 8 or 9-in. backing dish.
  2. Filling: Combine peaches with flour, sugar, salt, and vanilla in a large bowl. Toss until ingredients are combined. Spoon into the baking dish.
  3. Topping: Whisk together brown sugar, flour, oats, cinnamon, salt, and pecans. Make sure there are no brown sugar lumps. Then add butter and stir.(She suggested using a rubber spatula or wooden spoon for this step.) When the mixture is crumbly, spread over filling.
  4. Bake for 40-45 min.  until the topping is golden brown and the peach juice is bubbling on the edges.

Sally’s tip: This dish freezes well for up to 3 months. Thaw overnight in frig and then warm in a 350 F for 20 min. or until heated through.

This is a dish I plan on preparing again. Next time I will make sure I have plenty of time to make some homemade vanilla ice cream.

This recipe came from Sally’s Baking Addiction

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Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes


This is a great recipe for those of you that still have some zucchini coming out of your gardens. If your like me, I am always looking for new recipes for zucchini. This summer I made several loaves of zucchini bread and used zucchini in place of lasagna noodles. That was wonderful; everyone liked it. Even the kids, because they did not know that I had used the zucchini until after they had ate it. And as always, I fried a lot of it.

Then I found this recipe. The first batch I made was gone in literally minutes.  Even though the recipe says it serves approximately 5-6, I found that I needed a double batch to feed that many people.


  • 2 small zucchini (1lb), cut into 1/2 in thick slices
  • 2 small yellow squash (1lb), cut into 1/2 in. slices
  • 14 oz Flavorino or small Campari tomatoes, sliced in halves
  • 3 T. olive oil
  • 4 cloves garlic, minced (1 1/2 T.)
  • 1 1/4 t. Italian seasoning
  • Salt and freshly ground pepper
  • 1 c. (2.4 oz) finely shredded Parmesan cheese
  • Fresh or dried parsley, for garnish (optional)

Preheat oven to 400 degrees. Line an 13 x 18 in rimmed baking sheet with a sheet of parchment paper of aluminum foil.

In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.

Recipe source: Cooking

My life verse.