{"id":26425,"date":"2019-10-14T05:00:40","date_gmt":"2019-10-14T12:00:40","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=26425"},"modified":"2019-10-18T07:30:13","modified_gmt":"2019-10-18T14:30:13","slug":"peach-and-strawberry-crunch","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=26425","title":{"rendered":"Peach and Strawberry Crunch"},"content":{"rendered":"

Summer is over but still love those peaches.<\/strong><\/span><\/p>\n

Summer might be over but we can still get some good peaches in the market.<\/p>\n

Back in the summer I bought some delicious peaches and then when we went out of town I didn’t want to waste them and didn’t have time to peel and bag so I simply put them peeling\/pit and all in the freezer. So when it was time to make this dessert all I had to do was thaw peach and sugar them.<\/p>\n

My mother always made shortcake with pie crust not those little cakes you see hollowed out in the center always sitting next to the strawberries. For this fruit dessert I mixed strawberries and the peaches and added a little cinnamon and a little almond extract while the peaches were juicing out in the refrigerator.<\/p>\n

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I had another idea for the topping. Some of the grandsons had been for a visit and I had an extra carton of Siggi’s Peach Greek style yogurt and I mixed that with some “canned” (easy) whipped topping, added a little more almond extract to flavor it and dolloped the mixture onto the top of the fruit and finished it off with another piece of the crunchy pie crust strips. I have to say, it was delicious.<\/p>\n

If you can still get fresh peaches give this a try. If you can’t, try it with some frozen peaches and add the fresh strawberries.<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> I made these Crawfish Hushpuppies<\/a> one year around Mardi Gras just so I could use that cute little jester. These would be great with a bowl of some kind of seafood chowder this fall\/winter.<\/p>\n

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Peach and Strawberry Crunch<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tcarton Peach Yogurt<\/span>\n\t\t\t\t\t\t\t\t\t\tGreek style<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\twhipping cream<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tpowdered sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\talmond extract<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4-6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpeaches<\/span>\n\t\t\t\t\t\t\t\t\t\tpeeled and sliced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tstrawberries<\/span>\n\t\t\t\t\t\t\t\t\t\tsliced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbox ready made pie crust<\/span>\n\t\t\t\t\t\t\t\t\t\ttwo crust<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Open the pie crust and lay out and cut into 1 1\/2\" strips and put on cookie sheet and bake according to the directions on the box until brown and crisp. Remove from oven and put on rack to cool. When cooled, break into 3\" pieces.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t

      Prepare the peaches and strawberries and add the granulated sugar and refrigerate for several hours until the sugar dissolves.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    3. \n\t\t\t\t\t\t\t\t\t\t
      Whip the cream and the powdered sugar until stiff peaks. Fold the peach yogurt into the whipped cream and fold gently to combine.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      To make the dessert, put a few pieces in the bottom of each glass\/dish, top with the peach\/strawberry mixture and then add some of the whipped yogurt\/cream topping. Sprinkle with cinnamon and top with another piece of the pie crust.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
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      Recipe Notes<\/h3>\n\t\t

      I wrote the recipe using heavy whipping cream and powdered sugar. I didn't have enough heavy cream when making this but did have a can of whipped topping so I just mixed that with the yogurt. I added no additional powdered sugar but you can if you want the yogurt to be a little sweeter.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

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