Recently in peaches Category

peach_salad_sm.jpgA simple oil-free salad that relies on juicy summer peaches. Great with some grilled or sauteed chicken on top.

Lettuce or spinach
1 peach, chopped
red wine vinegar
honey
salt and pepper
toasted almonds, pecans, or walnuts
shredded cheese (something like feta or Parmesan)

Put the chopped peach in a bowl, drizzle with red wine vinegar and honey to taste (about a 1-1 ratio worked well for me). Toss and allow to sit a few minutes while the peach juices get combined into the dressing. Add lettuce or spinach, toss well. Sprinkle with salt and pepper, grated cheese, and toasted nuts to taste.

Piled high with fruit, this pie is perfect for summer peach season. The oat crumble topping is light and sweet, and the only time consuming step is cutting up all the fruit. Best served warm topped with ice cream.

1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
2/3  cup  packed brown sugar, divided
3  tablespoons  all-purpose flour
1/2  teaspoon  ground cinnamon
8  cups  sliced peeled ripe peaches (about 3 1/2 pounds or 12 peaches)
1 ripe mango, peeled and chopped (optional)
1/3  cup  regular oats
1/4  cup  flaked sweetened coconut (optional)
1 1/2  tablespoons  butter or stick margarine, melted

Preheat oven to 425°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425° for 10 minutes. Reduce oven temperature to 350°. Remove pie weights and foil. Bake at 350° for 5 minutes. Cool crust on a wire rack.

Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches. Toss gently. Spoon into prepared crust. Bake at 350° for 30 minutes. Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture. Shield edges of crust with foil. Bake an additional 30 minutes or until golden. Cool on a wire rack.

8 servings
Calories: 320 (30% from fat)
Fat: 10.6g (sat 5.1g,mono 4g,poly 1g)
Original recipe

Not healthy by any means, but very good. One of my favorite snacks growing up.

2 c. Fruit & Fibre-style cereal
3/4 c. flour
1/4 c. packed brown sugar
1/2 tsp cinnamon
6-8 tb. butter
8 oz. peach-flavored yogurt
1/2 c. canned sliced peaches, chopped
1 egg, slightly beaten
2 tb. flour

Combine 1.5 c. cereal, 3/4 c. flour, brown sugar, and cinnamon. Cut in butter until mixture is crumbly. Pat half of the mixture into greased 8" square pan.

Combine yogurt, egg, 2 tablespoons flour, and peaches. Spread over crumb mixture in pan.

Add remaining 1/2 c. cereal to crumb mixture and sprinkle over yogurt mixture.

Back at 350 degrees for 30-35 minutes or until golden brown. Cool in Pan. Cut into 16 bars. Refrigerate or freeze (they are best cold).