• Conyak@lemmy.tf
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    1 year ago

    I’m going to do this with peaches this weekend since my wife doesn’t like the blueberries. Thanks!

    • FiniteLooper@lemm.eeOP
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      1 year ago

      Oh man that does sound good! I used a bag of frozen blueberries for this, I bet frozen peaches would work just as well here

  • edric@lemm.ee
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    1 year ago

    I love how the recipe is literally written on a piece of paper, photographed, then uploaded. lol. Thanks, I’ll definitely try this with how easy it is.

    • FiniteLooper@lemm.eeOP
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      1 year ago

      We have my mom to thank for the recipe!

      Some tips:

      Buy a bag of frozen blueberries, it’s cheaper and it turns out just as good.

      I made this with almond flour and it turned out just as good as any other time I’ve made it.

      • m_randall@sh.itjust.works
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        1 year ago

        Just to dispel the stigma for a lot of fruit often frozen is better than “fresh” as fresh fruit is often picked before it’s ripe and the varieties are often bred for transportation rather than flavor.

      • edric@lemm.ee
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        1 year ago

        Awesome! We use almond flour at home too. Thanks for the tip!

  • MrZee@lemm.ee
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    1 year ago

    OP, are you using rolled oats or another type? Rolled oats (vs steel cut oats or quick oats) sounds like the right type, but I thought I should ask.

      • MrZee@lemm.ee
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        1 year ago

        Thanks!

        If you try another type, try rolled oats first, not steel cut. Then if that works well you could think about trying steel cut. Your standard Quaker Oats are rolled oats (Quaker also sells quick oats).

        Steel cut oats are the least processed, are chunkier, and require the most cooking. Rolled oats are flattened and steamed, so require less cooking than steel cut. Quick oats are processed even more and require the least cooking. So if you try rolled, you will probably get a little bit heartier/crunchier of a topping. Steel cut might end up being just straight hard or overly chewy.

        • FiniteLooper@lemm.eeOP
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          1 year ago

          I never knew what the difference between them were, thanks! I’ve got a giant container of quick oats to work through, haha, but once I do I’m for sure gonna get some rolled oats for baking stuff like this.

  • Alto@kbin.social
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    1 year ago

    Definitely going to steal this tomorrow, probably gonna swap strawberries. Appreciate it OP!

    • FiniteLooper@lemm.eeOP
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      1 year ago

      Last time I made this I used 3/4 blueberries and strawberries for the rest when I ran out. It was great and gave it a little tang I liked.

  • porotoman99@lemmy.world
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    1 year ago

    I’ve made a bunch of these using different berries since this was posted. The classic blueberry variety is good, and cherries are just as good, if not better. Cranberries are pretty good, but are very tart, so you can’t eat as much in one serving. Blackberries tasted good, but were very seedy, so it wasn’t as good texture-wise. Figs were terrible and I had to throw the whole batch away after 1 bite. Overall, a fun and easy recipe to try, and I’m planning on making more in the future.

    • FiniteLooper@lemm.eeOP
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      1 year ago

      That’s awesome! Thanks for sharing all of that and trying all of those, I’ll have to try it with cherries one day. I wonder if apples would be another good one to try?

      I love figs so I’m disappointed to learn that’s not a good combination here, oh well. However now I realize I haven’t had fresh figs in a long time and I should find some.

      Seeing your comment so much later really makes me happy that I posted this!