This is one of the recipes that I can’t believe that I haven’t shared as it’s been a summer staple and favourite in my family growing up. My mom would peel the peaches and assemble the pastry as we all waited in eager anticipation of what was coming. Needless to say that peach pastry never lasted long in our house.
It was only until Mr Bean made a comment that I realized not everyone peeled the skin off the peaches before eating them ever. Now I rarely do so – many for convenience, but it’s definitely worth the extra time for this recipe!
It’s a fairly simple and forgiving recipe: create a shortbread crust, put halved peaches on it, bake it, pour the sour cream custard around peaches and bake some more.
The original recipe was made with sour cream and butter, but I used goat yoghurt and goat butter to make it more friendly towards me. I know in the past I have used dairy free margarine for the crust and I imagine that unsweetened dairy free greek style yoghurt would work to make it dairy free. I don’t think that the egg can be replaced and have a similar texture.
You could use canned peaches if desired, but bake the crust by itself first. Adjust sugar levels depending on whether peaches are sweetened or not.
Gluten and Cow Dairy Free Peach Pastry
1 c. Gluten Free Flour Blend (I used Bob’s Red Mill All Purpose GF Flour)
1/2 tsp. xanthan gum
1/4 c. goats butter (or regular butter or butter substitute)
1/4 tsp. salt
1/8 tsp. baking powder
2 tbsp. sugar
3/4 c. goat yoghurt (original recipe calls for sour cream)
1 tsp. lemon juice (don’t add if using sour cream)
1 egg, beaten
<1/4 c. sugar
5 peaches, skinned and halved (You’ll only need 4 1/2 peaches)
1 tsp. cinnamon
1 tsp. sugar (optional)
- Preheat oven to 400F.
- Mix flour, xathan gum, salt, baking powder and sugar in a bowl. Cut in butter using a pastry blender or your hands.
- Press into a 8″ x 8″ or 9″ x 9″ pan. Arrange 9 peach halves on top of pastry. Sprinkle on cinnamon and sugar.
- Bake pastry and peaches in oven for 15 minutes.
- Meanwhile, mix together the yoghurt, lemon juice, egg and sugar.
- Remove pan from oven and pour yoghurt mixture around the peach halves.
- Return to oven and bake for 30 min or until the yoghurt mixture is starting to brown and crack slightly.
- Cool before serving.
Do you peel peaches before eating them?
For August’s Secret Recipe Club, I was paired with Kirsten of Troyer’s Loving Life. Kirsten is a stay at home mom who lives in Washington State with her husband and two daughters. She shares stories, moments and recipes from her life and journey as a daughter of the Most High King.
She has tons of delicious recipes – even including some gluten free ones! The following recipes caught my eye – creamy avocado dressing, Vegan peanut butter cups, Cashew Chicken Lettuce Wraps and Fusilli with Sausage, Zucchini and Cheese. When I was on holidays, we needed to bring a dessert to a dinner party, so I made a variation of Pioneer Woman’s Peach Crisp and it was a success! I was also feeling really ambitious, so on a hot day I made her Strawberry Watermelon Drink, which was super refreshing!
I did make a few modifications to the crisp to make it more “me friendly:” made it gluten and dairy free, didn’t add the maple cream sauce (although I’m sure that would be absolutely heavenly), reduced the sugar and used the fruit I had on hand. We served it with coconut ice cream and it was delicious! Definitely a keeper!
Gluten Free Vegan Peach Blackberry and Blueberry Crisp
3/4 c. Gluten free flour blend (I used Bob Red Mill)
1/4 c. almond meal (could use more flour)
1/4 c. gluten free oats
1/2 c. dairy free margarine (or other fat – coconut oil would probably work as well)
1/3 c. packed brown sugar
1 tsp. cinnamon
Dash of Allspice or Nutmeg
1/4 tsp. salt
Juice and Zest of half a lemon
2 tbsp. maple syrup
5 – 6 c. of fruit (I sort of eye-balled it and used two sliced peaches, ~2 c. of fresh blueberries and ~3 c. of fresh blackberries. I didn’t skin my peaches, but if you want to, Kirsten has really good directions with her recipe.)
- Preheat oven to 350F.
- In a medium bowl, whisk together flours, almond meal, oats, sugar, cinnamon, allspice and Salt.
- Cut in margarine using a fork or a pastry blender (or go really old school and use your fingers, like me) until it is a moist, coarse meal.
- In a separate bowl, mix together fruit, lemon zest and maple syrup. Pour into a 8 x 8″ pan. (I also put some into muffin cups so that I would have some available to take photos of in case nothing was left over after the dinner party.)
- Sprinkle topping over fruit and press down lightly.
- Cover with foil and bake for 15 minutes.
- Remove foil and bake for another 30 – 45 minutes until the topping is golden brown and the fruit is bubbly. (The muffin tins took about 35 minutes total)
- Let cool slightly before serving warm with the maple cream sauce or ice cream.
Strawberry Watermelon Drink
Strawberries (I used less than 1/2 a pint)
Watermelon (3 – 4 2″ frozen chunks)
Fresh Basil Leaves (I used 2)Ice (if not using frozen watermelon)
Vodka or other hard liquor (optional)
- Place all the ingredients in a blender and blend until smooth. Add additional basil/ice if desired.
- Enjoy on a hot day!
Please check out the rest of Group D’s recipes by clicking below!
For July’s Secret Recipe Club, I was paired with Emily of Life on Food. Emily moved around the States a lot growing up, she even spent a semester in Paris (lucky!) and now spends her time looking at buildings (slightly jealous – part of me has always wanted to do things related to architecture). She love cooking from scratch and experiencing life with her Husband, who loves to help her. Lucky girl!
I had a bag of peaches that I bought at the farmer’s market this week that I needed to use up. I looked at Emily’s delicious peach recipes: Peach Mango Lassi, Peach and Blackberry Crisp, and Peach and Blueberry Buckle. In the end, I chose the buckle as it looked amazing and is the easiest to send along with Mr. Bean to work.
I made a few changes, like making it gluten free and using less sugar. I meant to make it vegan, but I couldn’t find coconut yoghurt at the store and didn’t have time to go to the health food store, so I said “what the heck” and used goat yoghurt and an egg. I used some almond flour to add some protein to offset some of the sugar, so it totally makes this a legit breakfast.
Gluten and Refined Sugar Free Peach Blueberry Buckle (with Vegan Option)
1/2 c. tapioca starch
1/4 c. potato starch
1/3 c. each almond, rice and millet flour
1 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1/2 c. dairy free margarine
1/2 c. coconut palm sugar (heaping)
1 egg or egg replacer
1 tsp. vanilla extract
1/2 tsp. apple cider vinegar
1/2 c. yoghurt (I used goat, for vegan use coconut)
4 peaches, cut into 8 slices
1 pint of blueberries
1/2 c. sliced almonds
- Preheat oven and line an 8 x 8″ pan with parchment paper
- Whisk together all the flours, xanthan gum, baking powder and salt. Set aside.
- In a stand mixer, beat the margarine and sugar together until fluffy (2 – 3 min). Add the egg, vanilla and apple cider vinegar and beat until combined.
- With the mixer on low, add half the flour, then the yoghurt and the remainder of flour, mixing well between additions.
- Fold in the sliced peaches and blueberries. Scrape into your prepared pan and smooth out.
- Sprinkle the sliced almond over the batter.
- Bake for 50 – 60 minutes, or until multiple toothpicks come out clean.
- Cool slightly before serving.
- Enjoy with or without (coconut) ice cream!
Please check out Group D’s recipes below!
For September’s Secret Recipe Club, I was paired with Shirley of Enriching Your Kid!
I ended up choosing her Oatmeal pancakes and a guest post of Peach and Avocado Salsa. I first tried to make these “Chila’s“, but my chickpea flour had gone bad, so that didn’t work at all.
I essentially used the same recipe for the salsa – I just used lemon juice instead of lime because I didn’t have any lime. With the oatmeal pancakes, I made half a recipe with almond milk as a substitute for the yogourt and water.
Unfortunately, the pancakes and salsa didn’t go very well together – but the pancakes went really well as a peanut butter and jam sandwich and the salsa went REALLY well with tortilla chips.
Please Check out the rest of the Secret Recipe Club’s Group D’s recipes here!