white peach + coconut clafoutis

 

as promised, one more peach recipe before apples & pumpkin spice start taking over the blogosphere! this one features white peaches & coconut in the most delicious clafoutis. the white-fleshed peaches tend to be less acidic & a little sweeter then a regular peach. as for the clafoutis, this dish can be served for both breakfast and dessert! when serving it for dessert, i like to top mine with a generous dollop of sweet whipped cream or vanilla ice cream. if you are not familiar with the clafoutis, it is a rustic french baked dessert that features fresh fruit (typically cherries) & a custard-like batter. the clafoutis is a simple dessert to make that gets served right from the baking dish! i like to make these year round & switch up the fruit to match the season.

to add a little extra wholesomeness to this version, i used half bob's red mill all-purpose flour & half whole wheat flour. i love the rustic flair the whole wheat flour adds to a dish. plus, it makes things a little healthy when baking with a whole grain flour. so celebrate the last couple weeks of peach season by baking yourself a clafoutis!

p.s. i can't believe we are at the end of august, where did the summer go?! it seems to go by faster every year. thank goodness we have pumpkins to look forward to next:)

ingredients

directions

  • preheat the oven to 350 degrees. grease an 8-inch round or square baking dish with butter.
  • in a blender add the eggs, sugar, cream, milk, butter, flours, vanilla, salt & nutmeg. blend until smooth, about 60 seconds. let batter rest for 15 minutes. fold in the coconut.
  • pour half of the batter into the prepared baking dish & bake for 10 minutes.
  • carefully remove the baking dish from oven and scatter in the peach slices, covering most of the surface area.
  • pour remaining batter over the peaches & bake for an additional 45 minutes, or until the clafoutis is golden on top.
  • let cool for 15 minutes. dust with powdered sugar, top with additional sliced peaches if desired & serve!

matcha peach pie

 

bring it on peach season!!!! before i dive head first into fall, i want to end the summer off right with a couple delicious peach based desserts. peaches are in abundance here & i can't be the only one who bought way more then they can eat. what do you do when you can't eat all the fruit? bake all the fruit. i feel like it isn't really august without baking a peach pie.

i know, turning on that oven to make pie can get a bit hot inside, but when has a pie never been worth a little heat? instead of doing a traditional crust, i decided to mix things up & try my hand at a matcha infused crust! it is so good. the matcha flavour isn't over powering, but you can taste it in each bite. plus it makes for the most beautiful & unique green crust. i find using a quality matcha is important, as it gives the purest green tea flavour. i always use aiya's cooking grade matcha in all my cooking & baking. i can't wait to try this crust in an apple or pumpkin pie next!

now let's spend the last few weeks of summer in the best possible way, with peaches galore! up next i'll be sharing a dessert using coconut + white flesh peaches.

xo

ingredients

for the dough

  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 1 tablespoon aiya's matcha powder (i use the cooking grade variety)
  • 1 cup unsalted butter, cold & cubed
  • 1 teaspoon pure vanilla extract
  • 1/2 cup ice water
  • 1 egg, for egg wash

for the filling

  • 6-8 ripe peaches, thinly sliced
  • 1/2 cup brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons corn starch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

directions

for the dough

  • in a large mixing bowl sift together the flour, sugar, salt & matcha powder.
  • add the butter & work in using your hands until a pea sized crumb mixture is formed.
  • add the vanilla & ice water a tablespoon at a time until the dough begins to come together.
  • divide dough into two even discs & wrap in cling wrap. refrigerate for 60 minutes, or over night.

for the filling

  • in a large mixing bowl toss together the peaches, brown sugar, lemon juice, vanilla, cornstarch, cinnamon & nutmeg. set aside until ready to use.

to assemble

  • roll out one disc of dough to a 1/4 inch thick circle. gently lift & transfer to a 9-inch pie plate.
  • trim edges leaving a slight overhang.
  • transfer the filling to the pie and evenly distribute the peaches.
  • roll out the remaining disc of dough to a 1/4 inch thick & cut into strips. decorate the top in a lattice pattern, or as desired. fold under the edges & crimp.
  • brush the top with egg wash & let chill in the fridge while you preheat the oven to 375 degrees.
  • bake for 50 minutes, until the crust is golden brown & the fruit filling is bubbly.
  • let cool to room temperature before serving, about 2 hours.
  • serve with vanilla ice cream or fresh whipped cream!

spiked raspberry lemon granita

 

a must do before the summer is over (can you believe we are already a week into august?!?) is to make yourself a spiked granita! i like to think of granitas as an adult snow cone made with fresh fruit. you don't need any sort of ice cream maker, just a freezer safe pan & a fork. to keep things on the healthy side, i substituted the traditional simple syrup for zevia's lemon lime twist soda. it adds a ton of citrus flavour & sweetness, all while being sugar free!

i opted for fresh raspberries, but fresh strawberries would work in this recipe too. just be sure to strain the mixture before you freeze it to remove any seeds! while it can be a little time consuming, it is super simple to make & is worth every second that goes into it.

enjoy! xo

ingredients

  • 3 cups fresh raspberries
  • 1 cup zevia's lemon lime twist soda
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup quality vodka
  • 1 teaspoon lemon zest
  • fresh mint, to garnish

directions

  • in a blender add the raspberries, soda, lemon juice & vodka. blend until pureed.
  • strain mixture through a fine-mesh sieve to remove & discard seeds. transfer mixture to a freezer safe 9x12 inch baking dish.
  • place mixture in the freezer & let freeze for 60 minutes. scrape mixture towards the center using a fork to break up any large chunks. repeat every hour until the mixture is fully frozen & flaky.
  • keep in the freezer until ready to serve.
  • when ready to serve, scoop into desired serving dish & garnish with a spring of fresh mint!

this post was created in partnership with zevia!