This year I have become a total participant of peach season. I have eaten at least one peach everyday for the last few weeks. Some days it’s been two and three peaches have also been consumed within a 24 hour timespan. I can’t help it! They are so sweet, juicy and just completely divine.
Do you eat peaches over the sink?
I’m also cooking with peaches for the first time this summer. Don’t get me wrong, I am completely happy eating a peach while standing over the sink, juice running down my face and arms and staring out the kitchen windows at the chickens pecking around in the yard. But, I’m finding that I also enjoy the thick creaminess and powerful sweetness of cooked peaches. Yes, I might be obsessing just a bit.
Who said stalking was creepy?
Both of todays recipes are inspired by my dear friend Michele. I first met Michele after taking a yoga class at her studio a few years back while I was visiting from California. I had looked at her studio’s website and saw that she was also a health coach. Intrigued, I introduced myself after class and mentioned that I also worked in the field. We hit it off and when I then moved here I immediately bought a pass to take classes. Of course I was looking to get my Zen on in yoga class. But, I was also hoping to get to know Michele better as well. I like to be efficient.
Well it worked! Within a few months we became good friends and she invited me to teach classes and run workshops at the studio. Now, I even have an office space in the same building. She has taken me under her wing, helped me build a community and supported me in my business. Oh, and she inspired the TWO peach recipes I’m sharing with you today. Ain’t she a peach? 🙂
I never pass up a recipe idea. So, when she mentioned in passing putting peaches in her breakfast porridge my mouth started watering. The next morning I tossed millet, peaches and few other goodies in a pot and voila! Perfect Peach Breakfast Porridge has been part of my rotation since.
Then, she requested a non-cake birthday cake without any sweeteners a few weeks back. Clearly, we’re both total whole food nerds and I was up for the challenge. The Plenty Sweet Summer Peach Crumble was born on the first go around and was a huge success at her birthday party.
Screw-up-proof = stress free sweetness!
The best part about these recipes is that they are pretty much screw-up-proof. As you will see from my notes in the recipes, you can make various substitutions and even leave out one or two ingredients. Heck, you can even throw out the measuring cups and just toss it all together without any measurements. My kind of recipe!
These recipes can be used for breakfast, a snack or dessert. The choice is yours! All I ask is that you look out your window and enjoy the view while enjoying them. Then, go share some with a friend.
Happy cooking and baking!
Perfect Peach Breakfast Porridge
1/2 – 3/4 cup cooked millet (quinoa or brown rice would work as well)
1/4 cup canned coconut milk (full fat please!)
1 peach, cut into cubes
1/2 tablespoon cinnamon, or more to taste
Little drizzle of maple syrup
1-2 tablespoons toasted almonds (or other nut of choice. I like to toast a handful of nuts ahead of time and store them in a jar for quick use)
- Combine the millet, coconut milk, and cubed peach in a small pot or sauce pan. Cook over medium heat, stirring occasionally, until the coconut milk begins to thicken and cubed peaches become soft – about 4-5 minutes.
- Add cinnamon and maple syrup, stir and cook about 1 minute more.
- Place cooked porridge in a bowl and sprinkle with toasted almonds. Enjoy!
Plenty Sweet Summer Peach Crumble
For the filling
6-7 medium peaches, cut into bite-sized cubes
3 tablespoons arrowroot powder
1 teaspoon vanilla extract
For the crumble
2/3 cup brown rice flour (almond flour works too)
2/3 cup rolled oats (gluten free)
1/2 cup slivered almonds (I’ve also used chopped hazelnuts. Pecans would also be good)
1/2 cup raw sunflower seeds
1/2 cup unsweetened, plain apple sauce (I use the single serving cups which aren’t exactly half a cup. It works just as well)
1/4 cup coconut oil (I forgot this the last time I made it and it worked. If you don’t have it or just want to skip it that’s fine)
1 teaspoon vanilla extract
1/2 tablespoon cinnamon
Pinch of nutmeg
- Preheat oven to 350 degrees.
- In a large bowl combine the cubed peaches, arrowroot powder and vanilla extract. Stir to combine and pour into a 9-inch glass pie dish or other glass baking dish. You’ll notice that the peaches will start to release their juices. That and the arrowroot powder help create the delicious and creamy thickness when cooked.
- Rinse and dry out the large bowl (less dishes!) and combine all the crumble ingredients. Get your hands in there and squish the crumble through your fingers. This will help make it nice and crumbly. When everything is well combined carefully pour the mixture over the fruit. Pat down lightly.
- Place peach crumble in oven and bake for 30-40 minutes. The topping should be golden brown and the peaches bubbling. It helps to use a clear glass dish so you can see the bubbles. Remove from oven and let cool slightly before serving as the peaches will be crazy hot. You can serve this warm or at room temperature. Enjoy!
Notes: The peach crumble re-heats wonderfully – just scoop onto a plate and re-heat in the oven or a toaster oven. You can substitute other fruits such as blueberries, plums, apples or a combination of fruits. You may have to adjust the cook time depending on the fruit.
Peach Crumble adapted from Meghan Telpner