Peaches are in season and they have been so good this summer! I’ve been buying them weekly and incorporating them into everything. My husband has been asking me to make peach cobbler and after a failed attempt at a vegan version (I’m not sure what went wrong), I decided to go ahead and make a traditional recipe. I’m so glad I did. It was delicious and the perfect way to highlight peaches.
I’m excited to share this month’s Secret Recipe Club reveal with you. I’ve stalked this blog for years just waiting until the day I opened my email to see my assignment was Mangia! I immediately started searching for a recipe to make and stumbled across Chelsy’s recipe for Peach Breakfast Crumble. I knew it would be delicious and I loved the twist on a traditional crumble, plus it’s peach season. The original list of recipes I wanted to try started with over 20, so I needed to narrow it down and my kids helped make the decision. Don’t worry, I know I’ll be back this week to make another recipe.
The one thing I love about all the recipes Chelsy shares is that they’re unique and so different from how I’m use to cooking and baking. She has gluten-free, paleo, vegan and so many other recipes that has me ready to experiment in the kitchen. I know I’ll be able to find something that will work for me now that I’m doing low carb for the next 75 days or so.
Back to the crumble…. it was so delicious. The crumble is make with cashews and dates, it’s the perfect amount of sweetness and crunch. My daughter ate almost the entire container and keeps asking me to make it again for her. She topped her with a dollop of vanilla greek yogurt. It’s definitely going to be my new go-to fruit crumble. I bet it will be delicious with apples in the fall! 
This is the second recipe that made for August’s Cookbook Club Review group. I had a bunch of peaches and raspberries to use and I found this great recipe for peach cobbler. It took no time at all to throw this together…except I forgot to put the pie pan on a baking sheet when I put it into the oven. You get where I’m going with this…..bubbled over onto the bottom of my oven. Gah. At least that was the only issue I had while making this…and it was bound to happen at some point!
This cobbler was a little different than others I’ve made before. The crust is a biscuit mixture rather than a cake mixture, but I loved it. It was great warmed up a little bit with a splash of milk. YUM! I can’t wait to make it again!
And if you haven’t yet entered to win a copy of The Pioneer Women Cooks: A Year of Holidays cookbook, head on over to my cookbook review post and enter today!! Giveaway ends on August 30!
It’s one of my favorite times of the month – Group B’s reveal of the Secret Recipe Club! This month, I was assigned An Affair from the Heart….ironic since I was Michaela’s assignment last month. I had a hard time narrowing down a recipe this month – there were so many choices. I was planning to make shrimp pad thai wonder pot, but I needed more ingredients than I thought…..so I decided to go strawberry cream cheese crumb pie bars, but changed it up a bit.
I changed out the strawberries for peaches and the sour cream for greek yogurt. I had the yogurt for another recipe but figured it would be a good substitute for the sour cream. It made a great dessert for my Mother’s Day dinner (yes, I’m blogging about this the night before a reveal). Everyone enjoyed it and I’m definitely going make it again, but stick with the original recipe and see how it comes out.
1 stick unsalted butter, melted and cooled to room temperature
1 1/2 cup flour
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
20 oz can of peach pie filling
1/2 cup plain Greek yogurt
1/4 cup sugar
1 Tbsp flour
1 egg
1/2 tsp vanilla
Preheat oven to 375 degrees. Line a 8×8 baking pan with parchment paper and spray with non-stick cooking spray.
In a medium bowl, combine the flour, brown sugar, baking soda, baking powder and salt until well mixed. Pour the melted and cooled butter into the dry mixture to create the crust. The dough will be crumbly. Firmly press 3/4 of the crust into the bottom of the baking pan. Set aside.
In another bowl, combine the yogurt, sugar, flour, egg and vanilla. Pour the mixture over the crust and spread evenly. Spoon the pie filling over the yogurt layer and swirl slightly to mix the yogurt and pie filling.
Sprinkle the remaining crust on the top. Bake for 25 to 30 minutes or until the top is golden brown. Allow to cool for 10 minutes a wire rack and then transfer to the refrigerator to cool completely. Cut into pieces and serve. Keep leftovers in the refrigerator for up to 3 days…though I’m not sure they’ll last that long!
