One of our friends recently had back surgery so we are making her and her family a dinner. With all the casseroles and lasagna they’ve been getting, I thought they’d enjoy something seasonal and fresh instead. The menu: a healthy, delicious salmon salad with asparagus, and for dessert, peach crumble. This is a tasty vegan dessert perfect while we still have sweet summer peaches, and it’s not too sweet.
To peel the peaches, drop them into a pot of boiling water for about 15-30 seconds, pull them out with a slotted spoon and the skins will loosen and pull right off. I learned this trick as a small child watching my grandmother can peaches each summer. She had a few fruit trees in her back yard and was so diligent in protecting her those trees from birds and critters. We used to laugh because there was every sort of deterrent hanging in those trees – from snakes made out of my Grandpa’s old ties to shiny ribbons and pillows with hug owl eyes. Towards the end of the season when the fruit was ripening, I’m sure she sat by the back door just watching the trees. When the peaches were picked, they were handled with the utmost care. Each jar of peaches she made was a masterpiece of love and we would fight over the jars as they became more scarce each winter.
Enjoy this with a little scoop of coconut ice cream or whatever your allergies will allow.
I actually made two small crumbles here – one for our friends and one for us.