writing + baking

After a long, productive day editing yesterday I got down to some fun pastimes: writing and baking!  After writing a few letters (using the art deco stamps) I set about baking a peach rhubarb crisp. It was the perfect summery dessert.  Here's the recipe..

Peach Rhubarb Crisp

Filling:
2 cups chopped rhubarb
1 cup sliced + peeled peaches
1/4 cup sugar

Topping:
1/4 cup all-purpose flour
1 + 1/2 tablespoons sugar
1 + 1/2 tablespoons butter
1/4 cup oats

1. Preheat oven to 350 degrees F.  Grease small casserole.
2. Toss rhubarb, peaches and sugar in the casserole until combined.
3. In a medium bowl stir together flour and sugar.  Cut butter into flour mixture until crumbly.  Stir in oats.  Sprinkle over fruit mixture in the casserole.
4. Bake 45 minutes to an hour (or until topping is slightly browned).
5. Serve warm.