Happy Fourth of July! It kind of snuck up on us this year. Since it’s been raining nearly every day for the last month it doesn’t feel like summer yet. It’s been hot, but it feels like an extended rainy spring. I can’t believe it’s July already!
We made a rhubarb and peach crumble to celebrate the holiday. If you’re looking for a last minute dessert recipe, this one is really yummy and pretty simple to make. The peaches and rhubarb provide a sweet and tart combo (like strawberries and rhubarb) that compliments the sweet crumble topping.
If you’re looking for something more patriotically colored (and chocolatey) try my Chocolate Peanut Butter Pie with Fresh Berries. Add a little vegan whipped cream or vanilla ice cream and you’ll have red, white and blue!
3 fresh ripe peaches (about 2 1/2 – 3 cups)
3-4 stalks of rhubarb (about 3 cups)
1 lemon (juice and zest)
3/4 – 1 cup of sugar
1/4 cup flour
Crumble Topping Ingredients:
1 cup flour
1/2 cup packed brown sugar
1 tsp cinnamon
1/2 – 3/4 cup vegan butter
- Preheat the oven to 350°. Lightly butter the bottom and sides of an 8 inch baking pan.
- Peel and chop the peaches into about 1 inch pieces. Chop the rhubarb into small pieces. Zest and juice your lemon.
- Place the fruit, lemon juice, and lemon zest in a mixing bowl. Add the sugar and flour and mix until the fruit is evenly coated. I started with 3/4 cup of sugar and then tasted the mixture. It seemed pretty tart so I added a little more. Adjust the sugar to your own tastes. The sugar and flour will started to mix with the juices from the fruits.
- In a separate mixing bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Add the vegan butter in small chunks. Use a pastry blender or fork to cut the butter in. (Sometimes your hands work well too!) The topping should come together in a crumbly consistency, but not as a big ball of dough.
- Place the fruit mixture in the baking dish. Sprinkle the crumble topping evenly over the fruit.
- Bake the crumble for 40-45 minutes until the fruit filling is bubbly and the crumble topping is golden brown.
Sometimes I get into a rut making the same foods, especially when it comes to breakfast. I was perusing the grocery store shelves, pondering new breakfast ideas when I remembered a yummy breakfast my brother-in-law made one time while I was visiting. I decided to try making something similar. It’s really simple to make and is a tasty alternative to the usual breakfast foods.
This dish features polenta, a tasty porridge made of cornmeal. I bought pre-made Polenta at Trader Joes for this, but you can make it yourself at home pretty easily. I was aiming for a quick breakfast this morning, so that’s why I used premade. Making polenta yourself isn’t hard, but it does take a little time and a decent amount of stirring. The blog theKitchn has pretty good instructions and info about how to make your own polenta. She uses butter in hers, but you can easily veganize it by using vegan butter instead. If you make it yourself, try to make it on the firmer side or let it sit overnight to firm up in the fridge.
A quick note about the “recipe”. This isn’t really a set in stone recipe so much as an idea you can customize. If you don’t like walnuts, leave them out or use almonds, pecans, etc. instead. The same goes for the brown sugar…you could use maple syrup, agave, etc. And of course the peaches are optional too. You could also use berries, jam, apple butter, or any other topping you like! This dish is sweet, but if you’re looking for a more savory polenta breakfast dish I posted the recipe for a Polenta Breakfast Casserole about a year and a half ago. It’s really, really good, so check it out if you missed it!
Ingredients: (Makes enough for 2-3 people)
18 ounce package of Polenta (or a batch of homemade polenta)
about a 1/2 cup of walnuts
2 – 3 Tbsp of brown sugar (about 1 Tbsp per serving)
1 fresh peach
- Slice the polenta into 1/2 inch thick slices. Pan fry the slices in a little bit of vegan butter. Let them get crispy around the edges. Gently flip the polenta slices. They’ll fall apart if you’re too rough with them, but if you’re gentle they should hold together.
- Toast the walnuts in a pan over medium heat, stirring them often so they don’t burn.
- Wash and slice your peach.
- Place the crispy polenta on a plate. Sprinkle the toasted walnuts on top, and then sprinkle on some brown sugar. Place the sliced peach on top and enjoy your simple, yummy breakfast!