A few weeks ago, the Chin family came to Greenville, SC to visit us. As a "welcome to South Carolina" dish I decided to make a Peach and Pecan Crisp.
I have to admit, I am not a baker. I am more of a "what's left in the fridge that I can make into something" kind of cook. Trevor is the baker. He is precise and pays attention to detail...I on the other hand...do not. BUT, this recipe is one that my roommate, Karen, and I found and figured it was simple enough to try. We made some healthy substitutions and found that we loved it! It's a great dish to bring to a party or when you are having guests.
Southern Peach and Pecan Crisp
Yield: 1 Crisp in a 9x11 pan
Ingredients
2 cups rolled oats
2 cups whole wheat flour
2 cups brown sugar
1 cup pecans
3/4 cup tub margarine (we like Brummel and Brown)
8-10 fresh and ripe peaches
1/2 cup sugar
Cinnamon to taste
Directions
Preheat the oven to 350. Meanwhile, grease a 9x11 pan with Pam spray. In a large bowl, combine the oats, whole wheat flour and brown sugar. Add in 3/4 cup of pecans. Cut the tub margarine into the oat mixture with your hands until it is "crumbly" and put aside. Skin and pit peaches and place into a separate bowl. Add the 1 cup sugar to the peaches and mix well. Spread 1/2 of the oat mixture along the bottom of the 9x11 plan. Cover the oat mixture with the fresh peaches. Finally, top the peaches with the remaining oat mixture. Scatter the remaining 1/4 cup of pecans along the top of the crisp and sprinkle with cinnamon to taste. Bake the crisp on 350 for 45min. Serve, and enjoy!
While the Chin family was in town, we enjoyed a lovely lunch downtown Greenville at one of my favorite lunch spots, Mary's of Falls Cottage. Mary's a very sweet small cottage with seating both downstairs in the house, upstairs and on their back porch. The weather was so nice (unusually below 90 degrees) we decided to eat outside! Trevor and I split their special Fried BLT sandwich with a side of broccoli salad and the Chicken, Apple and Goat Cheese Salad. Mom and Dad both got the quiche and salad special and my brother Brendan enjoyed the Turkey, Apple and Harvati Croissant.
After lunch we took a walk through Falls Park and admired colorful andscaping they have throughout.
At the end of Falls Park, there is one of South Carolina's most photographed trees, the "Falls Park Tree" with exposed roots. It's a downtown Greenville must see!
That night, I made reservations for everyone at Soby's for some New South Cuisine, and it was wonderful! Soby's is in the center of downtown Greenville and has a great food and drink menu. I chose this restaurant as Brendan cannot get enough of the southern She Crab Soup. We were sure to order 3 bowls of Soby's She Crab soup for the table to split! I ordered their summer Grilled Salmon with spicy blackberry BBQ sauce, bean salad, cucumber and tomatoes. It was a wonderful light summer dish where the hot salmon is served over the cold salad, it was very refreshing. Trevor, Mom and Brendan enjoyed the Pan Seared Scallops with mashed potatoes, sweet corn, asparagus and mushrooms. It was the perfect combination of sweet and savory, and something I will have to order next visit (or just convince Trevor to go halfsies). Dad got the Bacon Wrapped Pork Tenderloin which was very tender and savory. According to their website, this is one of their "classic" dishes since the restaurant opened 15 years ago.
We were sad to see them go, but excited for them to continue their journey to the South Carolina coast where they enjoyed the rest of the week on Myrtle Beach! Hopefully next year we can continue on with them!
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| Tip: the more ripe the peaches, the better! |
Southern Peach and Pecan Crisp
Yield: 1 Crisp in a 9x11 pan
Ingredients
2 cups rolled oats
2 cups whole wheat flour
2 cups brown sugar
1 cup pecans
3/4 cup tub margarine (we like Brummel and Brown)
8-10 fresh and ripe peaches
1/2 cup sugar
Cinnamon to taste
Directions
Preheat the oven to 350. Meanwhile, grease a 9x11 pan with Pam spray. In a large bowl, combine the oats, whole wheat flour and brown sugar. Add in 3/4 cup of pecans. Cut the tub margarine into the oat mixture with your hands until it is "crumbly" and put aside. Skin and pit peaches and place into a separate bowl. Add the 1 cup sugar to the peaches and mix well. Spread 1/2 of the oat mixture along the bottom of the 9x11 plan. Cover the oat mixture with the fresh peaches. Finally, top the peaches with the remaining oat mixture. Scatter the remaining 1/4 cup of pecans along the top of the crisp and sprinkle with cinnamon to taste. Bake the crisp on 350 for 45min. Serve, and enjoy!
 |
| Tip: This Peach and Pecan Crisp is great with some low fat vanilla yogurt! |
While the Chin family was in town, we enjoyed a lovely lunch downtown Greenville at one of my favorite lunch spots, Mary's of Falls Cottage. Mary's a very sweet small cottage with seating both downstairs in the house, upstairs and on their back porch. The weather was so nice (unusually below 90 degrees) we decided to eat outside! Trevor and I split their special Fried BLT sandwich with a side of broccoli salad and the Chicken, Apple and Goat Cheese Salad. Mom and Dad both got the quiche and salad special and my brother Brendan enjoyed the Turkey, Apple and Harvati Croissant.
After lunch we took a walk through Falls Park and admired colorful andscaping they have throughout.
At the end of Falls Park, there is one of South Carolina's most photographed trees, the "Falls Park Tree" with exposed roots. It's a downtown Greenville must see!
 |
| At the Falls Park Tree |
That night, I made reservations for everyone at Soby's for some New South Cuisine, and it was wonderful! Soby's is in the center of downtown Greenville and has a great food and drink menu. I chose this restaurant as Brendan cannot get enough of the southern She Crab Soup. We were sure to order 3 bowls of Soby's She Crab soup for the table to split! I ordered their summer Grilled Salmon with spicy blackberry BBQ sauce, bean salad, cucumber and tomatoes. It was a wonderful light summer dish where the hot salmon is served over the cold salad, it was very refreshing. Trevor, Mom and Brendan enjoyed the Pan Seared Scallops with mashed potatoes, sweet corn, asparagus and mushrooms. It was the perfect combination of sweet and savory, and something I will have to order next visit (or just convince Trevor to go halfsies). Dad got the Bacon Wrapped Pork Tenderloin which was very tender and savory. According to their website, this is one of their "classic" dishes since the restaurant opened 15 years ago.
We were sad to see them go, but excited for them to continue their journey to the South Carolina coast where they enjoyed the rest of the week on Myrtle Beach! Hopefully next year we can continue on with them!
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