We bought a peach tree a few years ago. Last summer we didn’t get any fruit, but this year we got 40-50 small peaches. They were not the sweetest, even when ripe, but they were ours, so I decided to peel and freeze them to use in recipes. I used sucanat and whole wheat flour and it turned out great.
3/4 cup organic sugar or sucanat
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground organic cinnamon
1/4 teaspoon ground organic cardamom
1/4 teaspoon ground organic nutmeg
1 1/2 teaspoons fresh organic lemon juice
3 3/4 to 4 pounds organic peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
1/2 cup plus 2 tablespoons organic whole wheat or unbleached all purpose flour
1/2 cup old-fashioned organic oats
1/3 cup cup sucanat or organic brown sugar
1/2 teaspoon celtic sea salt
6 tablespoons (3/4 stick) organic butter at room temperature.
3/4 cup pecans, coarsely chopped
Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps.
Mix in pecans. Can be made 1 day ahead. Cover; chill.
Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 350°F. Spoon filling into either deep dish pie plate or round deep casserole. Scatter topping over, breaking up large clumps.
Bake pie 30 – 40 minutes. Bake until juices bubble thickly and topping is golden. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature. It’s delicious with homemade whipped cream or raw milk ice cream.
Read more, great Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2010/08/pennywise-platter-thursday-85.html
Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2010/08/real-food-wednesday-8410.html