Right in time for peach picking in our front yard, we were invited to a dinner at a friend’s house. I was so happy to invent a new dessert for the occasion! I wouldn’t dare make something tried and true.
First thing is to pick some peaches. Yesterday’s post is full of fun pictures of my family picking peaches. Once you have a significant amount, 4 or 5 pounds or so, it’s time to process peaches. This process makes enough filling for 2-3 pies. Or a pie and a peach jello! More on peach jello later.
Removing peach skins and pits:
• Bring a large pot of water to a rolling boil.
• Have a large bowl of cold water ready.
• Add peaches, about 10 at a time, to the boiling water, and let them boil about 5 minutes, until their skins started to peel away.
• Using a large slotted spoon, scoop hot peaches into cold water.
• Once cool enough to touch, skins should just slip away. Stubborn ones may need a peeler.
• If your peaches are freestone, which most now are, the peach pits should remove easily by hand or with a knife.
Once the peaches are cool enough to touch, this is a great task to involve young children with, who may be curious about what is going on in the kitchen.
Once all the skins and pits are removed, I use my slow cooker to cook down my peach filling. I cooked it on low for 6 hours, adding 1 cup of sugar to the mix.
Peaches should be falling apart when done, but use a potato masher to really get the pieces small.
Peach Crumble Pie
6 Medjool dates, pits removed
2/3 Cup roasted sunflower seeds, unsalted
2/3 Cup gluten free oats
1/3 Cup quinoa flakes
3 Tablespoons coconut oil
1/2 Teaspoon sea salt
1/4 Teaspoon cinnamon (more to taste)
1 Tablespoon maple syrup
1/4 Cup brown sugar
1 Cup or more of peach filling from slow cooker method described above.
1Large or 2 small peaches, thinly sliced
1 Tablespoon reserved crust
1 Tablespoon brown sugar
1 Tablespoon quinoa flakes
Preheat oven 350 degrees. In a food processor, process medjool dates until a sticky paste forms. Add all other pie crust ingredients, and process until a fine texture is achieved, which when you press it, sticks together. Press pie crust into a pie plate, reserving about 1 tablespoon for topping.
Scoop in peach filling. If filling seems very wet, use a slotted spoon to remove some liquid while scooping.
Mix together the reserved pic crust crumble with the brown sugar and quinoa flakes. Lightly crumble over the top of the pie. Finish with placing thin slices of peaches on top, in a decorative manner.
Bake in a 350 oven for about 20 minutes, until edges just barely brown and peaches on top look done.
This pie tastes a little bit like dessert and a little bit like breakfast. It was a hit with our friends, too! It is best eaten right away, as the filling may make the crust a little soggy over time. I liked it with a bit of crunch!