Sweet, juicy peaches just scream summer! We are lucky to be able to get local peaches here in north central Ohio. From the Lake Erie area to Amish country, it’s easy to find a fruit farm that’s not too far away.
Peaches originated in Northwest China. Peaches have been discussed in Chinese writing since about the 10th century, and fossilized peach stones which date to around 6,000 BC have been found along the Yangzi River. Chinese culture cherished the peach blossom, which was believed to fend off evil spirits and impart vitality.
After Alexander the Great invaded Persia in 334 BC, the peach found its way to Europe. Alexander introduced the fruit to Spain and France, and then Spanish explorers brought the first peaches to South America. The peach then traveled to England, and subsequently in the early 17th century the first peach tree was planted in America in 1768 by English colonists.
Today, China remains the largest producer of peaches, growing about 11 million tons per year. Italy follows with 1.5 tons per year, and then the US at 1 ton per year.
Peaches are perfect for creating refreshing summer desserts because they are low in calories – about 50 per 1 medium peach – and are packed with vitamin C, vitamin A, beta-carotene, essential nutrients, a host of minerals and many antioxidants. So grab a peck of peaches and enjoy a guilt-free treat!
Healthy Peach Crumble
- 4 extra large peaches, diced
- 2 tablespoons cornstarch
- ¼ teaspoon almond extract
- ¼ teaspoon ground cinnamon, then ½ teaspoon ground cinnamon
- ¾ cup old-fashioned oats (gluten-free if necessary)
- ¼ cup whole wheat flour or millet flour (all-purpose flour may be substituted for the whole wheat flour and any gluten-free flour except coconut flour may be substituted for the millet flour)
- 2 teaspoons pure maple syrup
- 2 tablespoons unsalted butter, melted
- Preheat the oven to 350°F, and lightly coat an 8” square baking pan with nonstick cooking spray.
- In a medium bowl, toss together the diced peaches, cornstarch, almond extract, and ¼ teaspoon cinnamon until thoroughly combined.
- In a separate bowl, mix the oats, flour, and ½ teaspoon cinnamon. Add in the maple syrup and butter, mixing until completely incorporated.
- Spread the peach mixture into the prepared pan, and evenly sprinkle the oat crumbs on top. Bake at 350°F for 35-45 minutes, or until the peach juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble rest for at least 2 hours after coming to room temperature before serving to allow the juices to thicken.
Have fun in the kitchen!
