Yesterday, a local farm-stand was practically giving away fresh Jersey peaches.I didn't realize it until I was about to check out and I heard the farmer say, " Can you believe nobody is buying these baskets of peaches that are just $2.00 a basket?" He caught my attention , so I took a look. There had to be about 40 decent and not too ripe large peaches in each basket. My mind started to fill with thoughts of peach crisps, peach smoothies, peaches and sweet potatoes, etc.
Well, two baskets, about 80 peaches and $4.00 later, I had to figure out what I was going to make.
I spent the afternoon peeling and slicing peaches. I made five peach and berry crisps, a peach and berry compote that I put in little mason jars, and I ate a lot of samples as I sliced. Despite everything, I had still had about 40 peaches left.
Since I don't know how to " can" , and I was running out of ideas, my husband took over. He just washed and sliced the remaining peaches and froze them .I'll use them for peach smoothies all fall and part of the winter... yum!!
The ingredients for the peach and berry crisps:
6 large peaches, peeled and sliced
1/4 cup of organic maple syrup
1/2 pkg of mixed berries ( I used my favorite Trader Joe frozen mix of cherries and berries)
3 Tabespoons arrowroot powder or 3 Tablespoons of corn starch ( non GMO)- Rumford Brand
Mix everything together in a large glass pyrex pie pan. The mixture will begin to make its own juice.
3/4 cup cooked quinoa
1/2 cup of uncooked gluten free oats
2 Tablespoons of olive oil
1/4 cup of low glycemic coconut crystals ( instead of sugar)
2 Tablespoons cinnamon
1 Tablespoon vanilla
Mix all ingredients together and then crumble over the fruit mixture.. Bake for about 30-40 minutes until fruit is bubbling and soft.
The crisp is gluten free, vegan, and sugar free..
May be shared on some of the following blog carnivals:
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