Last week, our basket was filled with some of the most darling little peaches I've ever seen, crammed full of wham-bam-thank-you-ma'am, alongside two of the biggest, rosiest mangoes. For Memorial Day, I made some (spiked) strawberry lemonade with some frozen strawberries I had lingering in my freezer from back in the day when I thought I could tempt my eternally finnicky toddler to eat his fruits and veggies via smoothies (a failure).
Ingredients here:
10 small peaches (or 4 large ones)
2 mangoes, skinned
1 cup strawberries (fresh or frozen)
1/2 cup blueberries (fresh or frozen) Really, just chop up some of your favorite fruits.
1 1/2 sticks butter, divided
1 cup brown sugar, divided
1/2 cup white sugar, divided
2 Tbs pumpkin pie spice
1 tsp salt
2 Tbs cacao nibs
1 1/2 cup coarse oatmeal
1/2 cup ground flax seeds
1/2 cup wheat flour
Preheat your oven to 350. Chop your fruit into bite sized pieces and spread evenly around the bottom of a 9 x 13 pan. Toss with white sugar, 1/4 cup of the brown sugar, and 1 Tbs pumpkin pie spice. Chop 1/2 stick of butter into smaller pieces and scatter over the fruit (can be omitted, but the flavor is less rich).
In a medium bowl, melt the remaining butter. Add the remaining ingredients and mix together until a dense, crumbly mixture is created. Sprinkle over fruit and press down.
Bake for 30 minutes. Serve with ice cream (we used strawberry).
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