More Peaches and a Recipe
Post by Paula Jahn, Co-owner and Registered Dietitian at Nourish Northwest
Last week, Olivia wrote about Nourish Northwest’s annual peach picking day. Third time’s a charm because we hit the season and the day just perfectly. Olivia treated her peaches sensibly with freezing, dehydrating, and reduced sugar canning. I went the decadent route. (She’s a better dietitian). First, I made a peach, nectarine and strawberry crisp. Okay, I confess, this one was pretty healthy. Topped with oats, almond flour, and pecans, it made a wonderful oatmeal topping. See recipe below.
I would have eaten it with ice cream, but I had an even better plan: make peach ice cream! I was excited to try my new ice cream maker and I can’t think of a better combination than peaches and cream. I didn’t hold back and made the real deal with a custard base and lots of heavy cream, following a variation on this recipe.
The ice cream was a success: so rich and silky with bits of fresh diced peaches. I love how fast homemade ice cream melts since there are no fillers or stabilizers. A small amount really does satisfy.
But, I agree with Olivia. The best way to enjoy a just-picked summer peach is just like this:
Peach, Strawberry and Nectarine Crisp
4 cups fruit, cut into chunks (combine peaches, nectarines and strawberries)
1/2 tsp real vanilla extract
1/2 cup almond meal
1/2 cup roughly chopped pecans
1/4 cup coconut sugar or light brown sugar
pinch sea salt
4 Tbsp room temperature coconut oil
- Preheat oven to 350 degrees F.
- Add fruit directly to an 8 x 8 baking dish. Stir in vanilla.
- Add crisp ingredients to a mixing bowl and mix with hands until all of the coconut oil is evenly distributed.
- Add to the top of the fruit in an even layer.
- Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.