Peach Strawberry Crisp

After a while you learn to have a few "go-to" dishes that you can count on to save the day!! When it comes to last minute dessert, cakes and pies take too much time. But crisps and crumbles are perfect--so easy your fifth-graders can make them in very little time. Of course it always helps to have a few basic ingredients on hand. During the summer we always  have peaches and strawberries in the fridge. During the fall and winter months substitute with apple or pears and cranberries.

Peach Strawberry Crisp Recipe

Serves 6-8

Filling

4-5 cups peaches, peeled and sliced

1-2 cups strawberries, hulled and quartered

1 tablespoon cornstarch

1 cup brown sugar

2 tablespoons lemon juice, fresh-squeezed

1/2 teaspoon almond extract

Pinch, kosher salt

Topping

3/4 cup brown sugar

3/4 cup all-purpose flour

1/2 cups rolled oats

1/2 cup chopped walnuts

1/4 teaspoon kosher salt

1 teaspoon Chef Belinda Turkish Coffee Spice Mix

1/2 cup unsalted butter, melted

Preheat oven to 350F. Spray baking dish with cooking spray.

In a large bowl combine peaches, strawberries, cornstarch, sugar, lemon juice, extract and salt. Toss thoroughly to combine and spoon into prepared dish.

Make the topping by combining all ingredients until crumbly and sprinkle, evenly, over the top of the fruit mixture. Bake  for 40-45 minutes until top is golden brown and filling is bubbly. Remove from oven and cool slightly before serving.

(Thanks to Lodge Cast Iron for the perfect baking and serving dish!)

Peach-glazed Barbecue Ribs and Peach Strawberry Sangria

Peach overload at its best! Whenever I can combine my two favorite summer foods - barbecue ribs and peaches - into one meal, it doesn’t get any better than this!  And the beauty of it is I did not have to spend hours over a hot grill in the blistering sun cooking the ribs.  This slow-cooked oven recipe is beyond easy.  I put them in the oven before going to bed and let them cook through the night.  The next morning they are fork tender and perfect. The spicy peach barbecue sauce is the most time-consuming; but once you’ve made it, you should have enough to last through the summer. Add a few of your favorite “sides,” and enjoy with a pitcher of peach strawberry white sangria.  What a pleasant ending to a long holiday weekend!

Spicy Oven Ribs Recipe

Ingredients

Spareribs or baby back ribs

Chef Belinda Spices Grilling Rub - or your favorite dry rub

Spicy peach barbecue sauce (see recipe below)

Preparation

Heat oven to 200 degrees. 

Place slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle Chef Belinda Spices Grilling Rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form a sealed packet.  Refrigerate overnight, if possible, to allow meat to absorb flavor.

Put the rack on a baking sheet, and place in oven. Bake for 8-10 hours, until a fork easily penetrates the meat.

Open the packet and pour off the accumulated juices.  Refold the packet.   Make the spicy peach barbecue sauce.

Remove ribs from foil, coat with the sauce and serve. The ribs can also be finished for 2 to 3 minutes on an open hot grill or under the broiler, then coated with sauce.

Peach Barbecue Sauce Recpe

Ingredients

4 lb. peaches

1/4 cup fresh lemon juice

1/2 cup canola oil

1 large onion, chopped

6 garlic cloves, chopped

1 1/2 cups firmly packed dark brown sugar

1 cup cider vinegar

1/2 cup bourbon or water

1 cup Worcestershire sauce

1 cup ketchup

1 teaspoon crushed red pepper

1 tablespoons chili powder

Salt and freshly ground pepper, to taste

Preparation

Sterilize four one-pint jars and their lids.

Blanch and peel the peaches, then halve them and remove the pits. Slice the peach halves. Pour the lemon juice into a large nonreactive bowl, add the peaches and stir to coat with the lemon juice.

In a large nonreactive saucepan over medium-low heat, warm the oil. Add the onion and cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the peaches, sugar, vinegar and bourbon (or water). Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, stirring occasionally, until the peaches and onion are very tender, about 30 minutes. Let cool.

Working in batches, transfer the peach mixture to a blender and puree until smooth. Pour into a clean, large nonreactive saucepan. Add the Worcestershire sauce, tomato paste, red pepper and chili powder.  

Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, stirring often, until hot, about 10 minutes. Season with salt and pepper.

Ladle the hot sauce into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 15 minutes. The sealed jars can be stored in a cool, dark place for up to one year. If a seal has failed, store the jar in the refrigerator for up to two weeks. 

Makes four one-pint jars. 

Peach and Strawberry Sangria Recipe

Ingredients *

3 peaches, sliced

1-1/2 cups strawberries, sliced

1/2 cup peach schnapps, or brandy

3 tablespoons sugar, optional

1 bottle white wine

2 cups sparkling water, or club soda

1 lemons, sliced

Preparation:

Combine strawberries and peaches in a pitcher.  Pour peach schnapps over fruit and sprinkle with sugar.  Refrigerate for 2 hours.

Stir in wine,  and sparkling water.  Add lemon slices.

Serve over ice.
* Try with any combination of your favorite fruits - kiwi, grapes, berries, pineapples, mango etc.