Sunday, May 10, 2015

Schnepf Farms Peaches - Peach Walnut Crisp

It seems that most years I somehow miss out on a tradition in our part of the world…the Schnepf Farm Peach Festival. It looks like I may miss out on the actual event again this year because I keep over-booking myself, but I am not missing out on some of the best peaches on the planet. This week I was given a gift of some of these luscious, succulent, sweet beauties.

I am usually kind of on the fence about peaches, but I think I have realized that this is only because I wasn't getting them fresh off of the farm. I bit into one and was amazed at how juicy and flavorful it was. It was hard for me to cook them, because they were so good in their natural nekid form. But cook them and I did. I want to share my creation with you. It's a little twist on tradition with the walnuts, but I think you will agree that this was a delicious call.

I am not always up for making things super labor intensive. Most of the recipes I found for peach cobbler required peeling the peaches. I wanted to skip the peeling for two reasons, I wanted to get this in the oven faster and I just feel the skin has to offer additional fiber and nutritional benefits. While this recipe still has plenty of sugar, I tried not to go crazy on the amount so the peaches natural sweetness would come through. The rolled oats add a nice texture as well. I hope you enjoy this wonderful peach season and give this a try!

Peach Walnut Crisp

6 servings


5 large peaches, sliced
2 tablespoons sugar
1/4 cup dark brown sugar
1 1/2 teaspoons arrowroot starch
1 tablespoon lemon juice
1/2 teaspoon vanilla
pinch salt


1/2 cup rolled oats (not quick cooking)
1/2 cup white whole wheat flour
1/2 cup dark brown sugar, lightly packed
1/2 teaspoon cinnamon
pinch salt
5 tablespoons cold Earth Balance vegan margarine (non-hydrogenated), cut into very small cubes

1/3 cup chopped toasted walnuts

Preheat oven to 425 F

Toss the sliced peaches and sugar together in a medium sized bowl. Place peaches in a strainer and let sit for half hour. This will help draw some of the liquid out of the peaches so the crumble isn't goopy. Set the bowl aside.

In a clean medium sized bowl, combine rolled oats, flour, 1/2 cup dark brown sugar, cinnamon and salt. When they are well combined. Add cubed margarine and cut in with your fingers until the mixture until it is evenly mixed and crumbly.

Grab your peach mixing bowl and add peaches and remaining filling ingredients. Gently toss until it is evenly mixed. Spread the peach mixture evenly in the bottom of a 8" X 8" glass baking dish. Top evenly with crumble mixture. Then sprinkle evenly with walnut. Press walnuts into crumble.

Bake for 20-25 minutes until top is golden brown. Let sit for at least 30 minutes before serving.

We ate this plain, but it would be wonderful with some vanilla or cinnamon ice cream.