Peach Rhubarb Skillet Crisp (gluten-free, vegan options)
Anger is an emotion I have chosen to reject. I have come to realize that even though anger is almost always directed at someone or a group of people, the only person it ever truly effects is the person with which the anger lies.
Rejecting anger is a skill. One that I readily admit I have still not fully mastered. In fact, it may not be completely possible to do so. But I do know for sure that my life is much simpler, more fulfilled, and so much more happier by the conscious effort to reject anger.
One of the biggest steps in rejecting anger is the realization that it is masking an underlying emotion. Am I hurt? Am I sad? Do I disagree on a moral level? Or am I just simply not able to relate and understand the point of view?
In all cases, anger is the easy way out. It initially feels easier to be angry because the emotion is projected toward someone else. But in reality, I am only left a weaker and unhappy person if I do not choose to push through the anger.
Of course there are situations when it seems impossible or maybe even irrational to reject anger. And perhaps in some instances anger is initially a very necessary emotion. But there comes a point when it is much more productive to let the other emotions and beliefs stand on their own.
To get out of the way of yourself and the anger and to just deal. It is a conscious choice. We are much more in control of our emotions than we believe. And a good comforting dessert always helps…
This crisp is nothing but comforting. The crumble to fruit ratio is absolutely perfect. That is if you like a ton of crunchy topping and you should. If for some strange reason you don’t like a ridiculous amount of crisp topping, you can half the topping recipe. I just don’t want to hear about it. Fingers in my ears, “la la la la la.”
Rhubarb always makes me think of my grandma Chris. She always had loads of it growing in her garden and she made the most fabulous pies with it.
It took me a few tries to finally warm up to rhubarb, but once I did it became my favorite kind of pie. You just can’t beat the tartness. If you hate rhubarb (and I know there are a lot of people out there), you could replace it with raspberries for a similar tartness. If you have never tried rhubarb, try it! Now is the time.
- 2 cups fresh rhubarb, diced
- 2 ripe peaches, sliced
- 1 cup flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 2 tsp cinnamon
- 1/2 cup chopped pecans
- 3/4 stick (6 TBSP) cold unsalted butter, cut into small pieces
- Preheat oven to 350ºF
- Toss sliced peaches and rhubarb into a cast iron skillet or a 9X9 baking dish
- Combine flour, oats, brown sugar, cinnamon, and pecans in a large mixing bowl
- Cut the butter into the crumble mixture using your fingers or a fork until the mixture is the texture of small pebbles
- Pour topping evenly over the peach-rhubarb mixture
- Bake at 350ºF for 25-30 minutes until bubbly and the topping is browned
- Serve hot with ice cream
- For a vegan option: Simply replace the cold butter with a cold vegan butter option such as Earth Balance.
- For a gluten free option: Use certified gluten free oats, and replace the 1 cup of flour with 1/2 cup of cornstarch.
Amount Per Serving: Calories: 0