Peaches are natures most luscious fruit. Sweet and juicy, not to mention, fat and sodium free. They contain Vitamin A and are a good source of Vitamin C.
The Latin name for peach is “Persian plum” because the Romans are known to have imported it from Persia (now Iran) about 2,000 yrs. ago. Peaches originate from China since about 1000 B.C.E. There, the peach tree is considered to be the tree of life, a symbol of immortality, unity and friendship.
Peaches were harvested here for local use, near the mouth of the Niagara River since 1779.
*(GLUTEN-FREE OPTION INCL.)
- 1.5L basket, or approx. 8 small ripe Ontario peaches
- ½ c. unbleached flour, or
*(½ c. Bob’s Red Mill Gluten Free All Purpose Baking Flour)
- ½ c. Quaker large flake oats, or
*(¾ c. of oats if using gluten free flour)
- ½ c. dark brown sugar
- ½ c. unsalted butter
- ½ tsp. grated nutmeg
- ½ tsp. ground ginger
- 1 tsp. ground cinnamon
- Pinch of sea salt
- 1 tsp. fresh lemon juice
- 1 tsp. pure vanilla extract
- In a med. size bowl, peel, pit and slice each peach into 4-6 wedges depending on size. Add lemon juice and vanilla to peaches and toss.
- In another bowl, cream butter and brown sugar together with a wooden spoon until blended. Add flour of choice and spices to the mix using two knifes in a criss cross pattern or use your fingers to incorporate. Add oats and mix together until you achieve a crumbly texture.
- In a med. size buttered baking dish, add peaches and top with the oatmeal mixture.
- Bake uncovered in a pre-heated, 375 F oven for 40 min. or until fruit is cooked and topping is browned.
- Serve warm or at room temperature with fresh maple syrup sweetened whip cream, ice cream or custard.