A friend with peach trees, who will let you come and pick as much as you want 'just because,' is a very good friend!! We have a good bartering relationship with this neighbor, and it's fantastic. We trade back and forth throughout the year, and it all evens out in the end. Today, however, I'm feeling like we got the best end of the deal...check out all those fresh homegrown peaches!!!
Peaches are from the orange/yellow color spectrum of fruits, which are packed with Vitamins A and C, as well as nutrients that support intracellular communication and may help prevent heart disease.
To peel a peach, simply dip into boiling water for 30 seconds, then in cold water. The peeling should slide off easily.
1 lb. fresh peaches = 3 medium peaches = 2 cups sliced peaches = 1 1/2cups peach puree
- 10 medium peaches, sliced
- 3/4 cup golden raisins
- 3 Tbsp. canola oil
- 3 Tbsp. honey
- 1 cup old-fashioned oats, uncooked
- 1/2 tsp. allspice
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/3 cup whole-wheat pastry flour
- 1/2 cup unsweetened white grape juice
- Preheat oven to 375 degrees
- Spread half of peaches in a large rectangular pan; top with raisins.
- Heat together the oil and honey. Add oats, allspice, cinnamon, salt, and flour. Crumble half of this mixture onto the peaches in the pan.
- Cover with remaining peaches and the rest of the topping.
- Pour grape juice over the top.
- Bake uncovered for 25 minutes.
- If desired, garnish with fresh mint from the garden!
- Makes 12 servings.
Note : We made up a few of these in reusable aluminum baking pans. They freeze well for a couple of months, and can be pulled out for a quick and healthy dessert...long after peach season is over!