Peach Season is in full swing here in Colorado, and we’ve been enjoying every minute of it! In addition to daily peach habits, the family has been feverishly ‘putting up’ peaches for those long winter months when a hard, tasteless, peach-like orb from South America just won’t do!
Last week, we bought 40 pounds of organic peaches from Ela Family Farms for a mere $50 – a veritable steal at the Boulder Farmers’ Market. Since then we have dried peaches, frozen peaches and whole peach pies, canned peach chutney, and made peach puree. The freezer is also packed a bunch of peach muffins (recipe below).
What we’ll do with the peaches yet to come in our weekly CSA is a mystery, but there’s a fair chance it will involve this tasty recipe for Bourbon Peach Hand Pies, from Smitten Kitchen!
1/2 cup plain or vanilla yogurt
1/2 brown sugar
1/3 cup butter
1 teaspoon vanilla
1 cup whole wheat flour
1 cup white flour
2 cups whole oats
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups fresh peaches (or even more!)
2 Tablespoon butter
2 Tablespoon brown sugar
1/2 cup oats
Preheat oven to 400 degress
Combine wet ingredients in large bowl and beat at medium speed until just mixed. Slowly add dry ingredients at low speed but don’t over mix.
Add peaches to batter by hand and scoop batter into greased muffin tin. (TIP: if you don’t like messes, find a nice, unbleached muffin tin liner.)
Melt butter and add dry ingredients and sprinkle on top of muffins. (TIP: if you like lots of topping make at least 50% more than the recipe calls for!)
Bake 12-20 minutes or until slightly brown. Don’t overcook. Check doneness with toothpick or break open. Peach Perfection!