I love fresh peaches. Growing up, we lived close to peach orchards and small farms. The farmers would have lopsided , unpainted wooden roadside stands full of various sized baskets of tomatoes, corn, okra, and other fresh produce; piles of watermelon, just begging to be thumped; and PEACHES, PEACHES, PEACHES!! I can still smell those wonderfully delicious peaches, ripened on the tree, and picked early that same morning. Traveling to see relatives, my Mother would usually have Daddy stop for a few minutes – “just so the kids can stretch their legs.” But we all knew it was just an excuse to stop for peaches and watermelon. And if the first place didn’t have the quality she wanted or the price she wanted to pay, then we might just need to stretch our legs again 10 minutes further down the road. So I was really happy and surprised when my husband walked in the door one day with a case of fresh peaches and a half case of fresh apples, trucked in from Utah, for a co-worker’s church fundraiser. The first thing into the solar oven was this easy peach dessert. Reminiscent of peach cobbler, it has a thick batter crust.
Besides peaches, you can use blueberries, blackberries, raspberries, strawberries, nectarines. You can use fresh, frozen or reconstituted freeze-dried fruit. It’s easy to stir together with ingredients that are sure to be in your kitchen. And it’s quick to bake. Top with vanilla ice-cream while warm, if you like. It won’t last long.
So Easy Solar Peach Dessert
Yield 4 servings
- 4 tablespoons butter
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
- 1 tablespoon sugar
Pre-heat the solar oven while preparing the recipe.
Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
Combine flour, 3/4 cup of sugar, baking powder and salt in a mixing bowl.
Add milk; stir briskly to form a smooth batter.
Sprinkle with remaining 1 Tb. of sugar.
Bake in solar oven until batter is firm and fruit bubbles, about 2 hours. (The batter will brown only slightly.).
Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.