Giant Peach Oven Pancake

Giant Peach Oven Pancake is an easy breakfast to any time of the year. Peaches are everywhere in Leamington, and I take advantage of them. This dish is a good summer dessert served with ice cream.

Peaches are sweet and delicious when ripened to perfection. My favourite peaches come from Sicily where the flesh is white but very succulent. Some peaches are flat and twice as sweet. Whatever, shape or colour, peaches are luscious and delicious raw or cooked. If you like cooking with peaches view this site for some easy and great recipes: https://www.countryliving.com/food-drinks/g1499/peach-recipes/

My nonno tried to grow peaches, but never succeeded in Northern Ontario. He did grow a chestnut tree which graces the shores of Lake Superior at our cottage on Whitefish Bay. It’s sentimental how the immigrants tried to recreate the land they left. My nonno also grew orange plants which we cultivated indoors. My mom still has one in her sun room.

Fruits make up a large part of the Italian diet. We end every meal with it and to this day, I grab one whenever I am hungry.

Peaches from our local markets

cut the peaches into slices. Leave the skins on and sprinkle with brown, sugar, spices and maple syrup.

This simple batter consists of buttermilk, flour and melted butter.

After 15 minutes in the oven, the peaches soften a bit. Another 15 minutes before we add the batter.

Pour the batter evenly over the peaches. It doesn’t have to be perfect.

You know that I always peek into the oven.

It comes out of the oven and the aroma tells me that this dessert is bursting with flavour.

I invert it easily onto the plate. It is silky and sugar-coated.

Giant Peach Oven Pancake

Watch this giant pancake disappear.

Course Breakfast

Cuisine Home Cooking in Canada, Italian

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Author Renata Solski

Ingredients

6 peaches sliced
1/3 cup brown sugar
2 tbsp maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/4 cup buttermilk
1 cup flour
1/4 cup melted butter
powdered sugar
1/2 tsp baking soda
1/2 tsp baking powder

Instructions

Set oven to 375 F.
Prepare a 9 inch pie plate by greasing it with butter.
Combine, peaches, brown sugar, maple syrup cinnamon, and nutmeg.
Put fruit into the prepared pie plate.
Bake uncovered for 30 minutes.
Remove from oven and increase the oven to 425 F.
Whisk eggs, milk, flour and butter in a bowl.
Pour over peach mixture.
Return to oven for another 15 minutes.
Invert pancake onto a platter.
Sprinkle with powdered sugar.
Serve with ice cream.

Recipe Notes

If you don't have fresh peaches you can use canned peaches. Use a large tin and turn down the oven to 350. Cook peaches for 15 minutes at this temperature before adding batter.

I also like to use apricots in this oven pancake.

You can also dress it with whip cream and chocolate: get creative.

Italian Yellow Plum Summer Pie

Italian Yellow Plum Summer Pie is a nice summer treat. It brings me back to nonno’s garden and the little yellow plums. I found a bunch of them at a local market yesterday and I am making an Italian pie with them. Italian Yellow Plum Summer Pie isn’t made with a butter pastry flaky dough.

Italian Yellow Plum Summer Pie turns out more like a cake in a pie dish and the dough is a crostata dough. It is quite dense and my sister-in-law Kim says that it is like a stuffed cookie. I serve it with frozen yogurt and it makes an awesome end to an easy meal. This dough is pliable and easy to use; the canola oil makes it stretch without breaking.

Plums are easy to grow and adapt to a variety of climates and soils. We had wonderful plum trees at my nonnis. My eldest daughter and son savoured the fruit of these trees. They walked the garden with old nonno and he would pick the plums off the trees for them. Yellow plums are grown in Ontario: https://www.ontario.ca/foodland/food/plums

My favourite memories of nonno are when he would show up at my door on Albert Street with baskets of goodies from his garden. I treasure every moment of those days. At 83 years old he walked everywhere and was a pillar of generosity. Today, I am feeling more than grateful for this man who helped us all in many ways. This recipe is dedicated to you nonno!!

For a different version of a crostata see http: https://recipesatmytable.com/apple-almond-oatmeal-crostata/

The cranberries soak in peach schnapps.

The yellow Plums are fresh.

Dice everything into 1/4 inch cubes.

Combine the filling in a bowl and set aside.

The eggs, sugar and oil are in the food processor.

Then the dough hits the counter. I knead it a few times.

It is a beautiful and pliable dough.

Cut it in half and put it between two pieces of parchment paper. I put a little cold water on the counter to help the parchment stay in place and I flatten the dough with my pie plate.

Now I get the perfect circle. I use the rolling pin to roll out to the edges and extend the circle to fit the pie plate.

I use the parchment pater to help me invert the dough onto the pie plate.

Spread the jam on the bottom.

Spoon in your fruit and fold the edges over. You can cut off this extra dough if you like, but my family like the extra crunch.

The second piece of dough goes over the pie and now I am ready to Twist the remainder of the dough.

Cut smaller pieces and twist them together.

Such a pretty pie.

Peeking in the oven.

Italian Yellow Plum Summer Pie

A delicious and easy summer pie.

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Italian Yellow Plum Summer Pie

Prep Time 46 minutes

Cook Time 50 minutes

Total Time 1 hour 36 minutes

Servings 10

Author Renata Solski

Ingredients

The filling

12 small yellow plums
2 firm apples your choice
1/2 cup dried cranberries
1/4 cup peach schnapps
1/4 tsp cinnamon
2 tbsp corn starch
1/4 cup sugar
1/4 tsp nutmeg
2 tbsp grape jelly or favourite jam

The Dough

3 large eggs
1/2 cup canola oil
3/4 cup sugar
2 1/2 cups flour and more for dusting
4 tsp baking powder

Instructions

Soak the dried cranberries in the peach schnapps while you cut apples and plums.
Cut the plums and apples into small 1/4 inch cubes.
Combine all the ingredients except the jam in a large bowl.
Set aside.
In a food processor blend eggs, sugar and oil on low.
Add 1/2 the flour and half the baking powder and pulse.
Add the remaining flour and baking powder.
Blend on high until dough comes away from the blades.
Put onto counter dust with flour and knead a few times. The dough should come together, but not be tough.
Divide in two.
Put one piece of dough between two pieces of parchment paper.
Secure the parchment with a brushing of water on the counter.
Flatten the first piece with the pie dish. This will give you a circular disk.
Roll out the edges with a rolling pin to fit pie dish.
Invert onto pie dish with parchment paper.
Peel away parchment and fit to plate.
Place jam in dough and spread evenly.
Spoon in filling.
Fold extra dough onto filling.
Take second disc of dough and cut off 1/3.
Use the 2/3 dough to make another round disk to fit on the pie.
Use a fork to crimp edges.
Use the remaining 1/3 dough and divide into 3 pieces.
Divide each piece into two and make braids to decorate around the plate.
Place pie in 350F oven for 35 ro 40 minutes.
Remove and cool.
May be served with ice cream hot or cold.

Recipe Notes

This is a thicker and crunchier dough. Cut into small pieces to serve.

If you like a very thin dough you can divide in two and make two pies.