Topped with a sweet dough pastry. Sprinkled with walnut crumbles and drizzled with maple syrup. Baked till bubbly and crisp!

Serves 6-9

Preheat oven to 350 degrees

6 lg. ripe, juicy peaches, unpeeled

1/2 t. cinnamon

1/4 c. light brown sugar

1 t. additional cinnamon

1/4 c. additional brown sugar

3/4 c. all-purpose flour

1/4 c. transfat-free margarine, chilled

1/4 c. light brown sugar

1/2 t. salt

1/4 t. baking soda

1/4 c. walnut pieces, place in plastic or paper bag, pound with flat side of hammer or a rolling pin to break into tiny crumbles

1/3 c. Grade B maple syrup, 100% pure

Thinly slice 3 of the peaches into an 8 x 8 inch baking dish, and lay them evenly in the dish.

Do this by holding the peach in the palm of your hand, then using a small sharp knife, running the knife from end to end against the pit, making a crescent size slice that measures about 1/4 inch at the widest part of the individual slice. Do this around the entire peach. Separate the slices from the peach and discard pit.

Sprinkle peaches evenly with 1/2 t. cinnamon, then sprinkle evenly with 1/4 c. brown sugar.

Now slice the remaining 3 peaches in the same way and lay evenly over the first peaches in the dish.

Sprinkle with 1 t. cinnamon followed by 1/4 c. brown sugar.

In medium mixing bowl combine flour, margarine, sugar, salt and baking soda.

Using back side of fork, mash and mix till mixture becomes crumbly. Sprinkle this mixture evenly over the peaches.

Now, sprinkle dough evenly with walnut crumbles.

Next, drizzle maple syrup evenly over entire dish.

Place on middle rack of preheated 350 degree oven.

Bake 45 minutes or till top crisps up somewhat and browns lightly and peaches below it are bubbly.

Remove from oven and cool on rack to room temperature.

Notes: Peach pie doesn’t get much easier than this. Tastes great at room temperature or chilled. When served cold the topping stays more crisp. If you like it hot, serve 15 minutes after removing from oven.

Don’t reheat in microwave, it will soften the crispy topping.

Don’t bother peeling the peaches. The skins are good for you and they don’t interfere with the smooth texture of the peaches.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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