Macro Feast and Summer Peach Crumble

During the final weekend of July, we got the chance to host a Macro Feast for a group of friends and family – a chance for everyone to come out and experience the food they’d all been hearing so much about! It was a crazy project to take on – I decided to serve up 25 different recipes of macrobiotic deliciousness so that everyone could really get an idea for how versatile the meals can be. Some recipes were standard macrobiotic favourites with an added personal flair while others were completely original creations inspired by cravings for some of my old favourite not-so-healthy foods.

The feast was a hit! Even the picky and skeptical eaters were delightfully surprised at how much they enjoyed the various dishes. Some of the favourites of the day were my macrobiotic shepherds pie, sake-battered tempura, and dairy- and sugar-free ‘cheese’cake (these recipes will all be available within the coming months).

The winning favourite of the day, however, was the summer peach crumble. Delicately sweetened and crumble toasted to perfection, it’s a simple dish that showcases how delicious our local peaches are this time of year. I had originally planned to serve up an apple crumble – one of my personal favourites – but in the absence of organic apple choices, found myself drawn to a big basket of fresh, fragrant local peaches and simply couldn’t resist. I felt better about using peaches over apples anyhow; why choose organic apples shipped in from the US, when our farmer neighbours have driven right into the city to share with us the delicious food they’ve grown right here?

– – – – –

Ingredients:
– 5-6 medium peaches, pitted and sliced (about 5-6 cups)
– 2+ tbsp spelt or arrowroot flour
– ¼ tsp cinnamon
– ¼ tsp salt
– 2 tbsp maple syrup or brown rice syrup (optional)

– 2 cups oats
– 1 cup nuts and/or seeds, chopped (almonds, walnuts, or sunflower seeds)
– ¼ tsp salt
– 2 tbsp maple syrup or brown rice syrup
– 2 tbsp safflower oil

Preheat the oven to 350 degrees and set out a ceramic dish, about 12 x 8 inches.

In a large bowl, toss peach slices with flour, cinnamon, salt, and syrup. Start with 2 tbsp of flour and add more as needed – the fruit should be fully coated and there shouldn’t be extra liquid at the bottom of the bowl. Pour the peach mixture into the baking dish.

In the same bowl, combine the oats, chopped nuts and/or seeds, salt, syrup, and oil. Massage the mixture thoroughly with your hands, then spread it evenly over the peach layer in the baking dish.

Bake for 30-40 minutes, until golden and fragrant.

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4 thoughts on “Macro Feast and Summer Peach Crumble

    • Thank you! It was really wonderful hosting everyone that day – and this may very well turn into a yearly event as many more people were interested than I had room for! Keep an eye out for the Shepherd’s Pie recipe, it should be up very soon!

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