I have eaten so much good food this week. Gahhhh, I’ve been in my own personal coastal eating paradise here. We’ve been in Southern California this whole week, visiting my grandparents, Disneyland-ing, eating, driving up the coast, eating, sight seeing, eating, and um… eating some more. This is honestly my personal heaven. I’ve had tacos… 5 times? And we’re talking about some of the best tacos I’ve ever had in my whole life – that’s saying a lot guys, tacos are my favorite food! And the fish. I’ve had 3 kinds of fish since we’ve been here too. I tell ya, this. is. the. life. I’ve stuffed my self over-the-top full this week but I keep telling myself it’s all part of the pre-Thanksgiving-prep. That’s the phase I’m in right now. You’ve gotta start early if you want enough room in your belly to fit allll of the Thanksgiving deliciousness you know is on its way. These peach crisp stuffed baked peaches would make the most amazing slam-bang finish to the perfect Thanksgiving meal. I’m not really a pumpkin pie person so these are definitely going on our menu. I love the juicy peaches topped with crispy crumbly cinnamon oat goodness. And whatever you do, do not forget the ice cream and caramel sauce! It’s the extra touch that really brings the whole dessert to life. I’m a sucker for warm-frozen desserts. The combination of something soft and warm and melty with some cold and creamy ice cream just sends me over the edge into happy dessert land. These are even easier (and yummier!) than traditional crisp and done in 30 minutes or less so you have no excuse not to make them! Try my Sheep Pan Peach Crisp next!
