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Please excuse these pictures…they were taken at an early hour before work, and the lighting was less than stellar. I tried to take the pictures outside, but my camera lens fogged up because it was so humid.
Since I’m peddling peaches at my grandparents’ peach stand in Holmes County, OH, for the summer, I thought it only fitting that I post some peach recipes. I haven’t had a lot of time for cooking though, so this is all I’ve come up with so far. I have so many ideas…grilled peaches, peach-marinated grilled chicken, a healthy version of our family’s favorite peaches ‘n cream cheesecake bake…but not much time. I do already have some peach recipes on my site, like peach ice cream, peach cobbler, and peach spice overnight oatmeal, so you can check those out if you like. Peaches are a great E carb source for Trim Healthy Mamas.
Just last week I got tired of not cooking, so I went to a thrift store and came home with a three dollar crockpot and a selection of random cooking utensils. I’m working full-time, including Saturdays (and blogging all evening every evening), so time is very limited. I make a trip to Walmart once a week in the evening, and I’ve been eating very simply. I’ll expound upon that more a little later in the week in case you’re wondering what exactly I HAVE been eating.
This is my basement workspace…please note that the strawberry yogurt container is merely for storage and not something I bought myself:
That being said, I got a crockpot and decided to make a batch of yogurt in it. We make Greek yogurt all the time at home (you can see my video tutorial on that here), and I missed my homemade yogurt! I decided I’d skip the straining step and just leave the yogurt as regular “runny” yogurt to eat for breakfast with my oatmeal and/or some fruit. Long story short, I didn’t look up any tutorials on how to make Greek yogurt in a crockpot and decided to try to wing it myself – and I failed (if you have success making yogurt in the crockpot, please let me know how you do it in the comment section). So I bought some more milk and made a batch in my aunt’s oven. Perfect. So I now have a gallon of yogurt that I added some vanilla and sweetener to, and I made this super-easy peach sauce to eat with it. This sauce is very easy, can be made with no special ingredients, and makes the perfect accompaniment to yogurt. I’m sure you could also use it to top ice cream, spread on some toasted homemade bread, or even serve with grilled chicken.
I stirred some of the peach sauce right into some of the yogurt for a snack to take to work:
I made some quick and easy peach muesli for breakfast the other morning using this peach sauce. Simply put some old fashioned oats (not cooked), yogurt, peach sauce, water, and sweetener in a bowl, stir it, and refrigerate overnight. Eat it cold in the morning. Voila! Quick, easy, and you have the perfect blend of healthy carbs and lean protein required for a Trim Healthy Mama (E)nergizing breakfast. Do not pass go, do not ask me amounts on this. I have one set of measuring spoons and no measuring cups, and the things I do have, I use only in dire straits because I do not want to wash them. I’m living in a basement and the kitchen sink is upstairs. Just stick to regular serving sizes and keep the 45 gram carb limit in mind, Trim Healthy Mamas.
Question of the day: what is your favorite peach variety? My favorite is Scarlet Prince, but any of the Prince varieties are awesome. I used Fire Prince to make this peach sauce, and it’s jam-up. Full of flavor, and sweet enough on its own without any added sweetener.
You can find this recipe in my cookbook, Necessary Food.
- 9 ripe peaches, peeled, stones removed, chopped into quarters
- ½-1 tsp. cinnamon
- ¼ tsp. salt
- Hearty dash of vanilla extract
- Sweetener to taste, if desired (I did not use any)
- Cook the peaches, cinnamon, and salt in a crockpot on low for 3 hours. Crack the lid open during the last 30 minutes. Turn off the heat and add a hearty dash of vanilla extract and some sweetener if desired (I did not use any). Mash to desired consistency with a potato masher. A blender could be used if a smoother consistency is desired. Store in the refrigerator. Yields about 6 cups of peach sauce for use in topping yogurt or ice cream, as preserves on toast, or to top grilled chicken.
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