Peach Crisp w/ Blueberry Jam

Don’t get us wrong, pumpkin pie is good and all…but we think a warm peach crisp on top of a mountain in 20 degree weather at sunrise miiiiiight be even better.

Serving Size: 2-4 people… depending on how hungry y’all are

Ingredients:

• 2 tbsp. butter

• 2 lbs ripe peaches (about 6 medium peaches)

• 1 tsp. cinnamon 

• 1 pouch Mountain House’s Granola with Milk and Blueberries

• Pinch of salt

• Blueberry jam (optional but delish)

Instructions:

Now here’s what made it so delicious. Mountain House’s granola contains milk powder, which, when toasted in a skillet, gets the most delicious nutty flavor akin to brown butter. SO. GOOD.

Open the granola pouch and add to a 10-inch skillet set over medium heat. Toast the granola, stirring frequently, until the white milk solids are a golden brown color and they smell nutty. Be careful not to take it too far, since it can burn quickly once it reaches this stage. Remove immediately from the heat, pour into a bowl, and set aside. 

In that same skillet, melt the butter over medium heat. Slice the peaches into ½-inch slices and add them directly to the skillet, stirring to coat in the butter. Sprinkle in the cinnamon (we measured with our hearts) and let cook over medium-low heat until softened and jammy. 

Top the peaches with the toasted granola. Our friends drizzled some homemade Alaskan wild blueberry jam on top for a special treat, but store-bought works too ;) You can portion into 4 bowls, or be like us and just eat it right out of the skillet.