Tag Archives: peach

Vegan Summer Crisp

Happy end of along blog hiatus! I’m back in the kitchen, if not in the garden this year (my husband commandeered that little area and I’m trying not to bug him about it.) He took it over because we’ve had a little more on our familial plate than usual: a new baby this summer!

And he’s sensitive to dairy, so I’ve had to cut it out (cue the sad trombones).

But, I’m experimenting more with vegan and dairy free products in the meantime while I wait to be done breastfeeding, so watch for more of those type of recipes on the blog this summer, fall, and winter.

IMG_0770
A mixture of black and red raspberries

First up, a seasonal cobbler. We discovered this past weekend that vegan butter is a great sub in baking for regular butter, so I had to use our fresh produce to make something amazing. I used a mixture of raspberries and nectarines, but you could use 4ish cups of just about any summer baking fruit (ie, not watermelon).

Ingredients

Filling:

  • 3 cups of fresh raspberries, washed and drained (or equivalent of frozen raspberries)
  • 2-3 large nectarines or peaches, peeled and diced (if skin not easily removed, check the technique here),
  • 1/4 cup of instant tapioca pearls
  • 2/3 cup of white sugar or coconut sugar
  • 1/4 tsp of vanilla (if desired)

Topping:

  • 4 tbsp of vegan butter , melted
  • 1/2 cup of whole wheat flower
  • 1/2 cup of old-fashioned oats
  • 1/2 cup of brown sugar
  • 1/4 tsp of salt

 

  1. Preheat oven to 350° and spray a ceramic or glass baking dish.
  2. Mix together filling ingredients in dish, ensuring that tapioca well incorporated.
  3. In a separate bowl, mix topping ingredients until form small chunks. Top filling with topping.
  4. Bake in oven for 30 minutes. Should be bubbly and slightly brown when you remove. Allow to cool, and enjoy with dairy-free topping of your choice!
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Blueberry Peach Crisp

My toddler, newborn, and I went blueberry picking yesterday at a local patch.  Here’s where I would insert a quaint picture of this “family first” if such a picture existed. Sadly, it does not! I had the newborn in the Moby in front of me, the toddler rolling in the mud, and me, the only one intent on squatting precariously in the muck to pick ripe berries.  The temperature was already almost 90 at 9 AM, and I had to move fast.  Eventually the toddler got interested in picking, but he was more interested in picking the berries from the mud.  I had to take them from his hands before they landed in the bucket.

I had been aiming for a blueberry pie, but with only twenty minutes of newborn’s patience, I got about a cup and a half out of the four I would need… Thank goodness it’s also peach season!

Peach and Blueberry Crumble

(very slightly edited from Ina Garten)

Ingredients

For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice

½ teaspoon of vanilla extract
1/2 cup granulated sugar (less if your peaches are very sweet)
1/4 cup cornstarch
1 ½ cups fresh blueberries
For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, vanilla extract, granulated sugar, and cornstarch. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the a 7×11 glass pan or small ramekins.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes for ramekins, about 45-50 for a glass pan, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crisp in the refrigerator and bake before dinner.

lemons
I love fruit photography

I went searching for a delectable peach-blueberry crisp and broke the sacred rule of hot Julys— I turned on my oven! (gasp!). I hope I can tempt you to do the same.

berries and peaches
Another close up of the stars
batter
The topping ingredients
Blueberry Peach Cobbler
The finished, buttery product