Moving adventures: No-bake peach crisp

Moving really is not fun. Moving when you don’t have a place lined up to move in to is less fun. So while I look for that place to move into, 98 percent of everything I own is in storage and I’m camped out at a hotel. (On the plus side: Maid service! Cable! Free wi-fi!)

Complicating this move: I had a freezer full of fruit, veggies and meat. After giving away some of it and borrowing freezer space from a friend in St. Louis, I still ended up with three coolers of fruit, veggies and meat for my trip to Norfolk, Va. All of that (thankfully) fit in the freezer of a standard refrigerator. On the plus side, this cuts down on the grocery and restaurant bills. On the down side, there are only so many days one wants to thaw and eat peaches or green beans. The hotel room has a cooktop; let the experiments begin.

Up first: Let’s use up some of those peaches, and other things I brought with me.

No-Bake Peach Crisp

2 tablespoons butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons whiskey
3/4 cup oatmeal

Note: If using fresh peaches, peel and slice three or four of them. I had previously sliced and froze peaches in quart bags; I used almost two of those bags. (I’d eaten a few peaches the night before from one of them.) Also: Every recipe is better with a bit of booze. Leave it out if you must.

Melt the butter in a saucepan or skillet over low heat. (A skillet will help give this more of a “crisp” finish. I only had a saucepan handy.) Add the sugar and spices. Add the peaches and whiskey, stirring frequently until the peaches are soft (not a problem if they’ve been frozen) and coated. (If using frozen peaches, let the peaches simmer for a bit and and the syrup will thicken.) Remove from heat and add the oatmeal. Serve with a little vanilla ice cream or whipped cream.