30 meals in 30 days + a yummy dessert

In my quest to make over out diet {see here},

I am challenging myself to try a new dinner recipe each night for the next month...

starting tomorrow!

Tonight we have a delicious, pretty much ready-made dinner from Central Market.

Rosemary-lemon marinated chicken, potato salad & broccoli.

So, I am making one of my favorite desserts...a friut crisp!

I often get asked for this recipe, so I thought I would share it here.

This can pretty much be made with any fruit or berries, even frozen berries work well.

Tonight we are having peach-raspberry crisp.

Before I start though, let me tell you that I usually don't follow a recipe for this. I just sort-of throw the ingredients together...that is the great thing about a crisp! Plus, since it's made with fruit it's healthy...right???

Peach-Raspberry Crisp

ingredients

5-6 peaches

1/2 c + 2 tbsp sugar

1/2 c brown sugar

3/4 c + 1 tbsp whole wheat flour

1/2 c raspberries {fresh or frozen}

3/4 c quick-cook oats

6 tbsp butter

steps

• preheat oven to 350.
• butter the inside of an 8x8 glass baking dish
• peel and cut the peaches into chunks, place in a large bowl
• add 2 tbsp sugar, 1/4 c brown sugar & 1 tbsp flour; toss well
• gently stir in the raspberries and set aside {if there is too much liquid, add another tbsp of flour}
• For the topping, combine 3/4 c flour, 1/2 c sugar, 1/4 c brown sugar & oatmeal
• Melt the butter, and then gradually pour over dry mixture, mixing in between. You want to make sure that all of the dry ingredients get coated by the butter, this is what makes the top nice a crunchy.
• Pour the peaches into the glass baking dish and smooth out.
• Pour the topping on top and smooth out.
• Bake for 35 minutes, or until the top is brown and crispy and the filling is bubbling.

Serve warm, topped with vanilla ice cream. YUM!

Serves 4-6 people.