Guest Post: Brandi

Hi gang!  I’m off to Atlanta this weekend to enjoy a foodie seminar put on by Food Blog Forum.  If you think you cannot live without me, you can follow my adventures via Twitter.  I’ll try and tweet when I get a chance!

While I’m out drinking, eating, and socializing learning how to better improve my blog and recipes, I do have some awesome guest posts lined up for you! First up is Brandi from Bran Appetit!

Just Peachy

With the end of summer inching closer, I’m trying to enjoy as many peaches as possible. If you have access to local peaches, I hope you’re buying as many as I am each week! It’s tough for me to save enough to actually make a dessert – we eat them with breakfast and lunch, as snacks, and in crisps and crumbles when we can.

Some of our favorite ways to enjoy perfectly ripe summer peaches:

  • Diced into oatmeal
  • Mixed with yogurt and nuts
  • Sliced on a sandwich with turkey/ham, spinach, and red onion
  • Layered with almond butter in a wrap
  • Diced and mixed with berries and melon
  • Tossed in a salad with goat or feta cheese
  • Baked in a breakfast bread pudding
  • Sandwiched inbetween sliced bread with jam or cinnamon-sugar butter and made into French Toast
  • Sliced onto hot pancakes or waffles with yogurt, nut butter, and/or maple syrup

While all of these are delicious options, my favorite thing to make with fresh summer fruit is a juicy crisp or crumble.
I made this Peach and Blackberry Crisp earlier this summer, and we devoured it! In fact, my husband didn’t even know it was a vegan recipe.

Peach Blackberry Crisp

  • 2-3 cups blackberries
  • 3 peaches, peeled and diced
  • 1 Tbsp sugar
  • 1 Tbsp flour
  • 2/3 cups oats
  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 canola oil
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  1. Preheat oven to 350.
  2. Toss fruit with 1 Tbsp sugar and 1 Tbsp flour and pour into greased 8×8 baking dish.
  3. In separate bowl, mix the oats, flour, sugar, oil, salt, and cinnamon together until combined.
  4. Spread crisp topping over the fruit.
  5. Bake 35-45 minutes or until the topping is browned and fruit is bubbling around the edges.
  6. Serve. Preferably with a big scoop of vanilla ice cream.

If you haven’t found local farms or farmer’s markets nearby, make sure to check out! You may be surprised what local foods are right around the corner.

Thanks Brandi!  With the end of summer approaching, this is a great way to use up some of the last of the summer fruit!

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