Bounty ripening on the tree.
He likes his fruit fresh.
I like mine baked into a dessert.
Flour, butter, sugar makes a crust.
Peaches are arranged on pastry. Messy but good!
Sprinkle liberally with cinnamon and sugar!
Bake until bubbling and gooey.
Yoghurt and egg make a custard to cover the fruit.
Bake till set.
If you had a choice, would you eat your fruit fresh, or baked into a dessert?
Preheat oven to 400degF (200degC).
Combine in bowl:
1 1/3 cups sifted flour (I used 1 cup GF flour and 1/3 cup almond meal)
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoons caster sugar
1/3 cup margarine or dairy-free spread
Pat mixture over bottom and sides of a 9-inch pie pan or skillet.
Arrange in pastry:
8-12 peach halves, canned or fresh
¼ cup caster sugar combined with
1 teaspoon ground cinnamon
Bake 15 minutes.
1 egg, beaten
1 cup sour cream, sour milk, yoghurt, or combination (I used coconut yoghurt)
Pour over peaches and bake 30 minutes longer.
Drizzle peaches with honey instead of sugar.
Use 2 cups fresh diced rhubarb. Increase sugar over fruit to ½ cup.
Taken from the More with Less cookbook, by Doris Janzen Longacre