Raising a Family on a Budget

Home Economics for Real Life

Peach Season is Upon Us! Summer Peach Crisp Recipe

PeachCrisp

Last week, I received a long awaited email from Schober Orchards in Monroeville, NJ.  It announced that their home market would be opening for the season on Friday, July 11 – and the reason for the opening – PEACH SEASON IS HERE!

I absolutely love Jersey Fresh Peaches, and for the last decade (possibly longer) our family has gotten peaches from Schober Orchards.  Before I could even email my parents to make plans to head down this week some time, my father sent me a text saying he was going on Saturday, and how many peaches did I want.  He knows me well. 

So on Sunday, my parents came to visit, and dropped off about a dozen of the most beautiful peaches – soft and fuzzy, some still with leaves on them – and the aroma was the essence of summertime.

I couldn’t help myself, and immediately put together a quick Summer Peach Crisp for dessert.  The children and I enjoyed it so much, that the leftovers then became breakfast.  Its fruit, oats, nuts – all breakfast food – so I figured why not! 

Philadelphia Style Vanilla Ice Cream

And if you want to have your Summer Peach Crisp a la Mode, and really who wouldn’t want to add ice cream to just about everything this time of year,  then you should also check out this recipe for Philadelphia Style Vanilla Ice Cream.  It was so easy to throw together with ingredients that we already had on hand, and really was a nice creamy compliment to the warm peach crisp.

Summer Peach Crisp
Serves 6
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Cook Time
45 min
Cook Time
45 min
Fruit
  1. 6 cups of fresh sliced peaches
  2. 1 Tbsp AP Flour
  3. a sprinkle of cinnamon
Topping
  1. 1/2 cup of oats
  2. 3/4 cup of AP flour
  3. 1/4 cup of coconut
  4. 2 T sliced almonds
  5. 2 T flax meal
  6. 1/2 cup packed brown sugar
  7. 1/4 tsp cinnamon
  8. 1/3 cup butter, melted
Instructions
  1. Preheat your oven to 375.
  2. Mix the sliced peaches with the flour & cinnamon. Pour the fruit mixture into a 9x9 baking dish.
  3. Combine all of the topping ingredients together. You may need to use your hands to fully incorporate the butter. Once combined, pour over top of the fruit.
  4. Bake for 40-45 minutes, or until the fruit is bubbly and the crisp topping is evenly browned. Serve warm or at room temperature.
Notes
  1. If almonds aren't your thing, you can include whichever nuts you choose. Pecans also pair nicely with the peaches.
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Summer Sangria Recipe

 

I love to entertain and have people over.  I don’t like to spend a lot of money just to be able to visit with friends and family.

One way to save money when you are entertaining is to offer one “house drink” instead of a full bar. I love spiked punches and sangria because they don’t contain all alcohol and you can use the less expensive items to stretch the volume, such as sodas and juices. You can also often get away with a less expensive wine and still have a delicious result without breaking the bank.

For our 4th of July BBQ, I will be making a pitcher of Sangria.  I am going to Trader Joe’s today, so I will be picking up 2 bottles of “2 Buck Chuck” for today’s batch of Sangria.  I like my Sangria on the sweeter side, so I often make this with both white zinfandel, and either Merlot or Cabernet.  However, you can use whatever you like and have on hand.

This is my favorite Sangria recipe.  You can modify it to meet your tastes and it scales up for a crowd very easily.  I have even been known to add a little more of the soda to get it to stretch just a tiny bit farther and no one has ever been able to tell.

:: Sangria Recipe

3 cups of wine
1 1/2 cups Sprite or 7-up
1 1/2 cups orange juice
1 orange thinly sliced
1 lime thinly sliced
1 lemon thinly sliced
1/2 cup brandy – I don’t usually have this on hand, and it is just as good without it
1/4 cup sugar
2 tablespoons Cointreau
2 tablespoons grenadine
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
ice cubes

Stir wine, soda and orange juice, 8 lime slices, 8 lemon slices, orange slices, brandy, sugar, Cointreau, grenadine, lemon juice and lime juice in a large pitcher to combine.  Chill for at least 30 minutes.  Serve in wine glasses garnished with additional citrus slices.

Serves 8.