Peaches have come early in Colorado. We have the most amazing peaches that come from Palisades on the western slope (where they also make some nice wines). I’ll be heading to the farmer stand tomorrow to pick a pretty box of peaches. Can’t wait. Nothing compares. Did I say “yum”?
If you click on the link you’ll see a bunch of peach recipes from Peach Week 2010.
These are so easy. We made it peach this time because that is what turned up in the freezer. I forgot to look at the weight on the label but I would guess a pound or less. Just right for the 8×8 pan.
Combine 3/4 cup of brown sugar with the fruit and add an appropriate juice. We had some of those juice boxes and the choice was either punch or banana strawberry, we went with the latter.
Dump the fruit into the pan and sprinkle on some rolled oats.
Now sprinkle half a box of cake mix over the oats, I tried to get it pretty even but I am not sure it is necessary. I may go for clumps next go around.
I was so hoping you would ask! LOL
The basic yellow cake recipe we found here, and followed it with the substitution of Splenda for the sugar. We spread the batter in a buttered 13×9 cake pan, then dumped some sliced peaches that had been sprinkled with more Splenda and some Splenda blend brown sugar along with a good splash of lemon juice. Mrs J had peeled and sliced eight peaches-we used a little more than half of them in this dessert.
We topped the batter and the peaches with a crumb mixture of one cup flour, one cup of the brown sugar blend, and one quarter cup of cold butter, diced small. Blend the crumb mix with a dough blending tool, or use a fork.
Bake in a 350 oven for about 30 minutes, or until the toothpick comes out clean.