Stewed Black Boy Peaches are one of my most favorite foods and they’re truly perfect for crumble.
10-12 Black Boy Peaches, peeled and chopped random
1 tsp cinnamon
1 tbsp pure vanilla essence
2 tbsp runny honey
1 cup gluten-free jumbo oats
1/4 cup of buckwheat flour
1/2 cup of chopped raw nuts of choice
1/2 cup of raw seeds of choice
1 tbsp cinnamon
a pinch of each ginger powder, nutmeg and cardamom
1/3 cup of pure maple syrup or runny honey
1/3 cup of melted coconut oil
Preheat oven to 180 degrees Celcius.
Place the filling ingredients in a pan with 2 tablespoons of water and cook on medium heat with the lid on. Once the peaches have softened remove the lid to allow the liquid to reduce – we want a fairly thick consistency – I believe the secret to a crunchy crumble is a relatively “dry” filling so that’s what we’re aiming for.
Once ready, transfer the peach mixture to a deep oven-proof dish.
In a large bowl, combine all crumble ingredients together until nice and sticky then assemble on top of stewed peaches.
Bake for 15 minutes or until golden and crunchy. Enjoy!
A super easy rainy day craft idea for little monsters featuring the fatal potato (far left).
Clever little zine I came across on my lunch-break at work.
Happiness is picking up your library requested books! Thanks for the book suggestion Rick, already LOVING Deep Work.
Oh my sister and I were so naughty today. We went to Le Panier Boulangerie !
Another kids fun activity idea: we made wands from felt pipe cleaners and used detergent to blow bubbles.
Yummy healthy snack idea. Raw chocolate energy balls. Recipe HERE.
Do you know what this is? Check out my new Savvy Tokyo article HERE to find out more.
Around this time of year (March-late April) black boy peaches start appearing here and there. Although these delicious velvet babies aren’t usually available at the supremarket, you might just be able to find them at your local Farmer’s Market or your neighbours garden! Black Boy peaches are perfect in pies, crumbles and the like. They’re the perfect mix of sweet and sour and they sport the most gorgeous vibrant colour.
Last night I came home from work to a big pot of stewed Black Boy peaches sitting on the kitchen counter. I may have had one or three spoonfuls but you’d be proud to know I resisted from accidentally eating the whole thing. This morning however; I had a huge amount with my muesli and it was seriously divine. Note: huge amount is not pictured above. Huge amount is currently in my stomach.
Mum assured me that the recipe was so basic that she’d hardly call it a recipe at all.
10 Black Boy peaches (roughly chopped and stoned)
1 cup water
handful of blackcurrants (for an extra Vitamin C and colour boost)
raw honey or pure maple syrup (especially if you’re adding tart blackcurrants)
Place all ingredients in a medium pot on high heat
Bring to the boil for a few minutes then lower the temperature allowing marmalade to simmer, stirring constantly until desired consistency is reached
Let cool completely to thicken
Serve with your favourite breakfast muesli, bake into a scrumptious sweet treat or enjoy as is!
Forget Paris, Audrey. Akaroa is always a good idea. (Especially when organic strawberries and peaches, classic Kiwiana ‘fush and chips’ and Kapiti Black Doris plum and creme fraiche ice-cream are present.) What about you? What’s your favourite Summer indulgence? X