More Peaches and a Recipe

Post by Paula Jahn, Co-owner and Registered Dietitian at Nourish Northwest

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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.

Vegan, gluten free, yummy.
Vegan, gluten free, yummy.

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.

Custard is heated to thicken and kill potential bacteria.
Custard is heated to thicken and kill potential bacteria.
A scoop of summer.
A scoop of summer.

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


  1. Preheat oven to 350 degrees F.
  2. Add fruit directly to an 8 x 8 baking dish. Stir in vanilla.
  3. Add crisp ingredients to a mixing bowl and mix with hands until all of the coconut oil is evenly distributed.
  4. Add to the top of the fruit in an even layer.
  5. Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.



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