Mmmm – how awesome is summer produce? We picked up some fresh Texas peaches at a roadside stand today today and I remembered this recipe that I have been wanting to try. This recipe is from my all time favorite cookbook (you guys know what it is since I’m always gushing about it – The Kind Diet by Alicia Silverstone) but has some modifications.
2 1/2 – 3 cups sliced fresh or thawed frozen peaches (organic is best)
1 cup blueberries (organic)
1 3/4 cups apple juice
2 tablespoons cornstarch
1 teaspoon lemon juice
2 teaspoons lemon extract
Pinch of salt
3 cups rolled oats (gluten free oats, if making this gluten free)
2 cups flour – Alicia recommends several flours such as barley flour, spelt flour, or brown rice glour. I had some buckwheat flour on hand that I wanted to experiment with, so I used that. Buckwheat, while it has the word “wheat” in it, is actually an entirely different grain and is gluten free)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup safflower oil
3/4 cup brown rice syrup
1/4 cup maple syrup
1 cup chopped pecans or walnuts (I didn’t have any on hand, so I omitted but I can see how this would be a yummy touch!)
- Preheat the oven to 350 degrees.
- Combine the peaches and blueberries in a 9″ square baking pan.
- Reserve 1/4 cup of the apple juice in a small bowl, and heat the remaining 1 1/2 cups in a small saucepan.
- Place the corn starch in a small bowl, and add in the reserved apple juice. Let the corn starch mixture sit for about 10 seconds to dissolve. Stir with a fork, and immediately whisk the corn starch mixture and melon juice into the hot apple juice, stirring continually to prevent lumps from forming.
- Bring to a boil, then reduce the heat and simmer for2 minutes. Turn off the heat, and add the vanilla extract and the salt.
- Pour over the peaches and blueberries in the pan.
- To make the topping, dry roast the oats, flour, salt, and cinnamon in a skillet over medium-low heat for about 5 minutes.
- Heat the oil and syrups together in a separate pan, then pour over the flour mixture and mix well.
- Stir in the nuts.
- Crumble topping over the fruit, then cover the pan with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-25 minutes until the topping is golden and the fruit filling s bubbly.
- Cool for about 30 minutes before serving.
Rating: A+. OMG this was so yummy. My taste buds are still tingling. Just slightly sweet and a delicious summery dish with fabulous fruit flavors. The buckwheat flour turned our very nicely – this recipe makes a LOT of crust and I may want to add more fruit next time, just because I love peaches and blueberries! I need a little extra TLC this week and this dessert is a special treat. This is going to have to be a new “June dessert tradition” in my house!