One of the things I look forward to most during our mountain time is going to Boulder and the farmers’ market. Last year, we were able to get organic Colorado peaches. There are simply no words to describe how delicious they were. Tender to the touch, a soft, beautiful color and so full of juice it ran down your chin with the very first bite.
Last Saturday, we headed to the Boulder market again with hopes of finding some of those same peaches. It didn’t take long to find the line of people, wrapped around the corner leading up to the peach truck. Standing in line folks shared their plans for the peaches with one another. Swapping ideas, recipes and methods for preserving the precious fruit.
Finally getting to the front of the line, I asked for a large bag of peaches. While each one was tenderly placed in the bag, the vendor explained that the peaches were very ripe and to be gentle with them to avoid bruising. Lowering my face to the bag I could smell their summery sweetness.
We finished the bag off that bag of peaches within 24 hours of getting them. The day before leaving I couldn’t help but hit the local grocery for a few more pounds to bring home.
- 1 1/2 cup fresh raspberries
- 4 medium peaches, pitted and cut into chunks, about 3 cups (nectarines are delicious too)
- 2 teaspoons corn starch
- 2 tablespoons maple syrup
- 1 1/2 cup old fashion oats (not quick-cooking)
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons butter or coconut oil
- 1/2 cup pecans
- Preheat oven to 350 degrees.
- Gently toss raspberries and peaches with the corn starch and maple syrup. Spread into a 1 quart baking dish (I used 4 small ramekins) or pie plate.
- In a separate bowl combine oats, brown sugar, butter, pecans and cinnamon until it is crumbly, almost the texture of wet sand. Spoon topping over the fruit and bake at 350 degrees for 25-30 minutes.
Serve warm or at room temperature topped with ice cream or whipped cream if desired.