SWEET TOOTH SATURDAYS- PEACHES!
Welcome to Sweet Tooth Saturday! Today, I'm going to talk about peaches. This is another fruit that I happen to LOVE! Peaches are succulent, juicy and sweet. So, let's take a closer look at my sweet friend!
Select peaches that are firm with fuzzy skin that yield to gentle pressure. Avoid ones with blemishes. Store unripe peaches in a paper bag. When they are ripe, store them at room temperature for 1-2 days.
Peaches are an excellent source of Vitamin C, low fat and sodium and cholesterol free.
I think these guys are a perfect sweet snack all by themselves, but if you're looking kick them up a notch, check out the following recipe I found on the saavyvegetarian.com:
VEGAN PEACH CRISP
Besides an oven, you'll need:
9 x 12 inch glass or ceramic cake pan
A large mixing bowl
A sharp knife
A large pot
A sturdy pastry blender with flat blades
6 - 8 cups of peeled and sliced peaches (8-10 peaches)
1/2 cup sugar
1/ 1/4 cup unbl. wh. flour (use 1/2 wh. wheat or spelt flour if you like)
1 1/4 cup quick oats
1 cup chilled Earth Balance or other veggie spread
1/2 cup brown sugar
1/2 tsp salt
Preheat oven to 375 degrees
Blanche peaches: Boil a large pot of water, turn off the heat and submerge the peaches for 1 minute. Scoop them out with a slotted spoon and plunge into cold water to loosen the skins. Slip off the skins, using a paring knife
Cut the peaches in half and remove the stones
Slice peach halves evenly into 1/2 inch wedges
Mix peaches and sugar together and spread evenly in cake pan
Add the cold veggie spread to the flour
Use a pastry blender to cut into small pieces blending with the flour
Add the oats, brown sugar, salt and cinnamon
Using your hands, rub all topping ingredients together until the mixture is crumbly
Spread the topping evenly over the peaches. Don't pack it down, just let it be uneven. Gaps are okay
Bake at 375 degrees for 30 minutes or until the topping is browned
Cool on a rack for 1/2 hour before serving!