“One day I would have all the books in the world, shelves and shelves of them. I would live my life in a tower of books. I would read all day long and eat peaches. And if any young knights in armor dared to come calling on their white chargers and plead with me to let down my hair, I would pelt them with peach pits until they went home.”
― Jacqueline Kelly, The Evolution of Calpurnia Tate
“That tree is a traitor to summer,” I said.
And I meant it. Trees boasting autumnal leaves and shedding like a German Shepard have no business arriving in February behaving like the Grim Reaper of Winter.
I will concede that we may be reaching that stage in summer when there are days when you have had just about as much fun in the sun that you can handle for one heat wave, and so you escape to the movies. But that only happened once, and I am not yet quite ready to forgo my flip-flops and summer tank tops just yet.
“Besides,” I thought staring irritably at that autumn tree down the road, “some really USEFUL trees are still giving us peaches.”
And peaches, my friend, are one of the main reasons I love summer. Well, peaches and their radiant friends plums, grapes, watermelon, nectarines, mangoes and berries. But mainly peaches. Yellow cling peaches if you would allow me to be momentarily fastidious.
Today’s recipe for Grilled Peaches & Oat Crumble is heaven, and it has earned its place on my “favourite-things-I-have-eaten-this-summer” list alongside this gorgeous salad. I feel like I should implore you to make it this weekend as a sweet end to your poolside braai, because summer is apparently on borrowed time now, but what I actually want to say is EAT THEM FOR BREAKFAST.
That came across a little shouty, but you must trust me on this, eat these Grilled Peaches & Oat Crumble for b-r-e-a-k-f-a-s-t, because as a breakfast recipes go, this one is a real, um…peach!
- 250 ml (1 C) cake flour
- 125 ml (½ C) oats
- 125 ml (½ C) desiccated coconut
- 80 ml (⅓ C) caster sugar
- 2.5 ml (½ t) ground cinnamon
- 80 g butter, melted
- 45 ml (3 T) honey
- 125 ml (½ C) butter
- 6 yellow cling peaches, halved and stoned
- olive oil for frying
- to serve: crème fraiche
- To make the crumble, mix together all the dry ingredients in a large bowl.
- Add the butter and stir until the mixture is evenly mixed.
- Crumble the mixture onto a baking tray lined with baking paper. Bake the crumble in an oven preheated to 180˚C for 30 minutes (stirring occasionally) or until the crumble is golden and crisp. Cool.
- To make the Honey Butter, melt together the honey and the butter, whisk well.
- To prepare the peaches, heat a griddle pan. Brush the flash side of the peaches with olive oil. Grill the peaches over medium heat turning occasionally until the peaches soften. Alternatively, brown the peaches on the griddle pan and finish by baking in an oven preheated to 180˚C for ten minutes.
- To serve; as the peaches are done drizzle them with honey butter, top with a generous spoonful of crème fraiche and sprinkle with the crumble.