Peach season has come to an end but there is time (and peaches) for one more fresh Peach Crisp. Pal, Maribeth gave me a ‘colorado classique’ cookbook a while back and we both have enjoyed the terrific recipes. She made the peach cobbler from the cookbook for my birthday last month and it was delicious. Today I made it and had the same wonderful results. Since it has peaches and oatmeal…it is also the breakfast of this champion!
Fresh Peach Crisp
4 pounds ripe peaches, peeled and sliced
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup oats
1 cup unsalted butter
- Preheat oven to 350 degrees.
- Place peach slices in a greased 13x9x2″ baking pan. Sprinkle with salt.
- Mix the flour, cinnamon, sugar and oats together. Add softened butter and mix until crumbly. Sprinkle over peaches and pat down.
- Bake 50-60 minutes.
- Serve plain or with rich vanilla ice cream.
Recipe from ‘colorado classique a collection of fresh recipes from the rockies’.
Peach Salsa was a new discovery a few years ago. We’re lucky to live in the great state of Colorado which produces some of the finest peaches in the world. I love salsa, but fresh peach salsa is my favorite. My family has grown very fond of it and we can’t wait to have the first peach salsa of the season.
Peach Salsa was served last year as one of the dishes at daughter Megan’s bridal shower and included in the favor of three of her favorite dips. Today we’ll savor it and enjoy the last few days of summer in Colorado.
2 cups diced fresh peaches
1/2 cup sweet onion
2 tablespoons fresh cilantro leaves, chopped
1 jalapeno, finely diced
fresh lime juice
Mix all ingredients together. Fantastic with chips; also great with grilled fish or chicken.
Pancakes…not my favorite EXCEPT for the Big Dutch Baby Pancake with fresh, seasonal fruit. I discovered this recipe in the early ’80s in my tried and true ‘Sunset Ideas & Recipes for Breakfast & Brunch’. The pancake is easy to make, spectacular to serve and yummylicious to eat.
It was a surprise, the first time I made it, to see that the pancake rises as it cooks and collapses when taken from the oven. Relax–it’s part of the fun!
The original Dutch Baby Pancake was served with powdered sugar and wedges of lemon, but I’ve never tried anything but the pancake with fresh seasonal berries and fruit. Fresh strawberry in the spring is wonderful and brings excitement about the spring and summer days to come. My absolute favorite is fresh peach and raspberry. The combination of the peaches and raspberries are divine. Today, with fresh Colorado Palisade peaches and fresh raspberries, our family with savor the summer’s sweet peach harvest until we can enjoy again next summer.
BIG DUTCH BABY PANCAKE
3-5 Quart pan (iron skillet, paella pan, or large skillet or round baking dish)
1/3 cup butter
1 cup flour
1 cup milk
- Place butter in pan and set in a 425 degree oven.
- While butter melts, mix batter quickly. Put the eggs in a blender or food processor and whirl at high speed for 2 minutes.
- With motor running, gradually pour in milk, then slowly add flour; continue whirling for 30 seconds.
- Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour.
- Remove pan from oven and pour in batter. Return pan to oven and bake until pancake is puffy and well browned (20-25 minutes), depending on pan size.
After baking I use a spatula to assure the bottom of the pancake has not stuck to the bottom of the baking pan. Move to a pretty round plate or platter. Fill with fruit, sprinkle with powdered sugar. Have a shaker or bowl of extra powdered sugar for those that may enjoy a little more.
To counteract the sweetness of the pancake, I serve with crisp cooked bacon.
You can serve is several ways. My favorite is filled with fruit:
- Fruit: Sliced fresh fruit (I like fresh peach/raspberry best); sprinkle with powdered sugar. Cut into wedges and serve.
- Powdered sugar classic: Sprinkle with powdered sugar and squeeze thick wedges of lemon over at the table.
- Hot fruit: Glazed apples or pears served with sour cream or yogurt. Or heat banana or papaya slices in melted butter or margarine over medium heat, turning until hot; serve with lime wedges
- Canned pie filling/cherry or apple filling, add lemon juice and ground cinnamon to taste. Top with yogurt or sour cream. Topping can be heated or cold.