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Just Peachy!

It’s August in Ontario. Know what that means?

Peach Season!

One of our absolute favourite times of year, especially living in an area that is well known for the peaches that grow here. We even have a festival specifically for them, where they serve the world’s best (yes, we said it) peach sundaes. In fact, the peaches here are so good that we only eat peaches this time of year. To buy some overpriced  picked-way-before-it’s-ripe peach that’s shipped thousands of miles and isn’t even that good of peach would be doing this magnificent fruit such injustice!

No, we will only eat fresh Ontario Peaches. Call us princesses, we don’t care!

We’ve made Peaches and Cream Baked Oatmeal, Fish Fingers with a Peach Dipping Sauce, a Peach Blondie Breakfast Parfait, Peach Pancakes a La Mode, Peach Raspberry Overnight Oats, Peach Salsa, Peach-Tomato Chutney and so much more! But for today’s post, we thought we’d play up the sweeter side of a peach…

DSCN6329So we made Peach Crumble Bars!


Using an old date square recipe, we came up with a healthy treat that’s not only delicious, but actually stays together!


Now don’t get us wrong, they are still Peach Crumble bars, meaning the crumb topping can get a little messy. Unlike many date square recipes we come across, however, they are not dry or overly sweet.


This recipe took more than one trial to get right, and frankly, we’re proud of the results! The first time we made them, they were a little too salty and just a tad on the dry side – neither of which stopped our family from gobbling them up anyways! We knew that with just a couple minor tweaks here and there, they would be perfect!

DSCN6319So go buy yourself some fresh, local peaches and celebrate the season with a peachy treat! 🙂

Peach Crumble Bars


Prep time: 20-30min
Bake time: 30-35min
Makes: 12 bars


6 ripe, medium sized peaches
2 tbsp honey

1 1/2 c. whole wheat flour
1/2 c. ground nuts (we used almonds and walnuts)
2 c. oats
1/2 tsp ground cloves
1/2 tsp salt
1/3 c. + 1tbsp honey or maple syrup
1/2 c. + 1 tbsp coconut oil


Pre-heat oven to 350 F.
Peel and slice the peaches. Toss with honey and set aside.
In a large bowl, combine all dry ingredients. Melt the coconut oil and combine with honey or maple syrup. Mix into the dry ingredients until there are no dry patches and you have a somewhat crumbly mixture.
Remove 2 cups of the crumble mixture and set aside.
Spread the remaining oat mixture in the bottom of a greased 9X9inch square baking pan. Using the back of a lifter/spatula, press the mixture firmly into the bottom of the pan. Pour the honeyed peaches over the top and spread evenly across the pan. Take the reserved 2 cups of oat mixture and sprinkle it evenly over the top.
Bake for 30-35min, or until the crumb begins to turn a golden brown.


What’s your favourite way to enjoy fresh peaches?

**ps- we will be away all this week at Cross Country Training camp, so we apologize in advance if we do not respond to any comments/questions right away, we will be sure to read them as soon as we return!  Have a great week everybody!

Blondies for Breakfast – a spin off

So as you have probably guessed by now, we are currently slightly obsessed with peaches. But seriously how could we not be? The peaches in Niagara in August are to-die-for!

After having peaches for breakfast the other day we were really craving them again! Not to mention the peaches on our counter were becoming softer by the day and just begging to be eaten!

Enter Peach Blondie Parfait!

This breakfast is our own spin off of Meg’s brownie breakfast parfait. If you haven’t made that yet, you definitely should, it’s so delicious, easy and quick! Of course, always after we try another blogger’s recipe, our wheels start turning, coming up with all sorts of variations! For this parfait, going the blondie route was the obvious first thought, and replacing the pureed pumpkin with peaches was a natural progression considering our current cravings.

So go make Megan’s parfait. And then make ours! 🙂

Peach Blondie Breakfast Parfait

total time: 10min

Serves: 2

For the blondie:

1 c. oats

1 peach, pureed

1 egg

2-4 tbsp oat flour

1 tbsp honey (or date paste, or maple syrup…)

For the Parfait:

1 1/2 c. plain yogurt

1 scoop vanilla protein powder

chopped fresh peach

dried cranberries


Blend all brownie ingredients in a food processor or blender until combined, pour into two greased ramekins and cook in microwave for 3-4min, or until fully cooked.

For the parfait, in a glass of your choice, layer blondie pieces, yogurt and peaches. Enjoy! 🙂


P.s. Congratulations to Tonya Verbeek (from Beamsville Ontario!!) who won silver in women’s wrestling yesterday, to Richard Weinberger on his bronze in the 10km swim (holy crap!), to the women’s soccer team on their bronze medal finish yesterday, and to Damien Warner who entered into the men’s decathlon in 17th and finished 5th! Amazing athletes here in Canada!

Do you know or are there any olympic athletes from your home town or near where you live?

What food are you currently craving or obsessed with?

Peaches n’ Cream

We have mentioned several times in our posts lately about the weather.  Particularly the heat, and how we don’t want to turn on the oven and subsequently watch our electricity bill sky-rocket while our air conditioning tries to keep up.  Last week, however, the temperature suddenly dropped down into the low twenties.

Now turning on the oven didn’t seem like such a bad idea!

For the first time in what felt like eons, the thought of a warm breakfast didn’t make us instantly break out in a sweat.  Make that a warm, gooey breakfast.

Aah baked oatmeal… how we’ve missed you!  This particular oatmeal concoction was of the peaches n’ cream variety! There was no actual cream in it, instead we used buttermilk, but you get the idea.  It was warm and creamy, but still kind of summery since it was packed full of fresh summer peaches.

Now we’re certainly not saying that we want the weather to get colder, and this is in no way a plea for winter to come.  We don’t need it to be minus 20 outside to enjoy a warm bowl of oatmeal.  Just cool enough to turn on the oven.  If the weather never dropped below 15 degrees, we’d be perfectly ok with that. 🙂

Of course oatmeal wouldn’t be oatmeal without an array of delicious toppings, so in the end the little bowls were topped with fresh peaches, chopped almonds and a blob of greek yogurt.  But our hungry bellies didn’t allow us to take any pictures at that point, so you’ll just have to imagine it.

Peaches n’ Cream Baked Oatmeal

Prep Time: 5 min

Cook Time: 20

Serves: 2


2/3 c. rolled oats

1/2 tsp baking powder

1/4 tsp salt

1 c. low-fat buttermilk

1 egg

1 tsp honey

1/2 tsp almond extract

1 peach, peeled and diced

2 tbsp chopped almonds


Preheat the oven to 350C

Combine all dry ingredients in a medium-sized bowl, set aside.

Ina separate bowl, combine all wet ingredients.  Add wet to dry and stir just to combine.  Stir in the diced peach and chopped almonds.

Pour batter into 2 greased oven-safe bowls and bake for 20 minutes or until set.

Top with whatever toppings you desire!


What is your favourite cool-weather breakfast?