Last week we were wearing shorts and tee shirts, and this week, there’s snow in the forecast from here down into Georgia and Alabama. Sure hope those Georgia peach blossoms don’t get killed. We look forward to peach season when those Georgia and South Carolina peaches flood the Farmer’s Market.
We even have a little miniature peach tree growing at home. It’ll produce a cobbler or two. And of course we have plenty of peaches in the freezer. In fact, we need to be eating them now.
Here’s one of our favorite recipes for freezer peaches:
- 10 oz frozen peaches (no sugar added), defrosted
- 1/4 cup sugar; 1 tbs flour
- 1/4 tsp. cinnamon or allspice
- 1 cup quick oats; 3 tbs flour
- 2 tbs cold butter; 2 tbs sugar
- 2 tbs brown sugar
Preheat oven to 350. Spray 4 individual ramekins or 1 qt. casserole dish with non-stick spray. Mix peaches with sugar, cinnamon/allspice and flour. Set aside. In a separate bowl, combine oats, butter, sugar and flour. Cut in butter until it’s the size of small peas. Place peaches in prepared pan(s). Top with oatmeal crumbs & sprinkle with the brown sugar. Bake for 30-40 minutes, or until fruit juice begins bubbling from the sides of the casserole and the crumbs are lightly browned. Serves 4.