I LOVE this time of the year! The sun is shining, the birds are chirping, and stone fruits are finally in season. This is the perfect time of year to enjoy peaches, nectarines, plum, apricots, and cherries.
My favorite part of this season is making an already amazing fruit even better by jazzing it up with other whole and healthy ingredients. That's what inspired me to make a peach cobbler so good it will make your mouth water!
To find the perfect peach:
1. Look for a medium-size fruit. Gigantic peaches and nectarines will be a little grainy or mealy, and the really small ones tend to be tart and generally picked before fully ripening.
2. Look for a soft, sweet-smelling fruit. Buy them when they are still somewhat firm (not rock hard) but almost a little soft to the touch. This will ensure that they will be ready in one to two days if left out on your counter. Now, you may look a little silly, but smell your fruit! It should have a light, sweet fragrance.
3. Ask some in produce or at the farmers market if you can try a sample. Not only will it guarantee you a great batch, but the people working may teach you even more tricks for ensuring you get a great fruit every time!
No-Bake Peach Cobbler
Ingredients for the fruit base
- 6 large peaches, peeled
- ½ lemon, juiced
Ingredients for the crumble
- 1 cup pecans
- 6 medjool dates
- pinch of salt
- 1½ teaspoons cinnamon
For the fruit base: Peel ripe peaches and cut into slices. Sprinkle with lemon juice. Gently mix by hand and place into 8-inch-square pan.
For the crumble: Place pecans, dates, salt, and cinnamon into food processor and blend for 1 minute. Sprinkle over fruit filling.
Laura Marquis is a welcome and inspirational new voice from inside the world of health and fitness. Creator of the Naturally Healthy Desserts, Laura shares these decadent desserts without the refined sugar or the guilt.
Laura is a determined pioneer leading the way to better health. She is a certified Pilates Instructor and owner of Marquis Pilates & Fitness, a boutique studio.
In response to her own lifelong struggles with gluten and dairy intolerance, she researched and developed innovative nutrition programs to benefit her studio clients.
In 2015, Laura also shared her experience with sugar addiction in a brave and compelling TEDx talk Confession of a Sugar Addict in a Sugar Ladened World, at Loyola Marymount University. Most recently she is adding author to her resume. In 2016 Laura will be publishing a raw dessert cookbook, Sweets In The Raw: Naturally Healthy Desserts.