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.

Filling

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

Crumble Topping

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

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