Good morning!! Peach season is here! Oh we have a wonderful farm just 10 minutes down the road to pick blackberries and peaches. Of course they are the best tasting! There are Redstar and Redhavens available now and the kids had so much fun that we went twice this week! At least it makes it feel like summer even though I will be going into work on Monday! No students, but I will need to get my room ready for Meet the Teacher night in just a little over a week. I can’t believe it – summer always goes way too fast.
This week also my friends opened up a restaurant called Pizza Ranch in Wentzville – it opens on July 29th – this MONDAY! It is amazing! There was something for everyone – stuffed crust, ice cream, salad, fried chicken, games and tons of drink options! I can’t say enough great things about that place.
Here are some photos from Wind Ridge Farm I got. You can only be there between 8am and 12pm, so no sunset or sunrise photos!
Now here is the recipe I created for the yummiest of peach crisps! I always make a 9×13 because it always gets eaten!
**I have tried substituting butter with applesauce or Greek yogurt – it does NOT work in these kinds of recipes! I have cut down the butter from most recipes and this still tastes GREAT!
Use any peach you like as long as they are ripe! If your peaches are hard, simply allow them to ripen on the kitchen counter – or for a faster way – put the peaches in a brown paper bag and fold the top. They will ripen quickly this way!
- 8 cups fresh ripened peaches, sliced with skin on or off
- 1/4 cup sugar
- 2 Tbs. lemon juice
- 1/2-1 tsp. cinnamon
- 6 Tbs. all purpose or white whole wheat flour
- 1 cup old fashioned or quick oats
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. salt
- 4 Tbs. butter cold and cut up
- Preheat oven to 375 degrees.In a great big bowl, add the peaches, 1/4 cup sugar, lemon juice and cinnamon. I like a lot of cinnamon and so I will add 1 whole teaspoon. But 1/2 tsp. is just fine. Toss to coatPour filling into a 9x13 pan and spread evenly. Make sure you scrape all the juices out.In the same large bowl, add the flour, oats, sugars, cinnamon, nutmeg and salt. Stir until combined. Now add the cut up butter. You can use your fingers or forks to work the butter into the dry mixture until the butter becomes crumbly and small pieces.Pour the topping onto the peaches. Spread evenly. Bake 40 minutes. Allow to cool for 30-60 minutes. Add vanilla ice cream, whipped cream or eat it for breakfast! It's all good!