Peaches. They feel so warm and cozy to me. Some people are really into watermelons, or cherries, or blueberries during the summer months – for me, it’s all about peaches.
I especially like getting peaches from farmers markets—I feel like they taste so much better and have a much nicer texture. Though, really – I would buy all my produce direct from farmers if I could. Luckily, B.C. is great for producing a variety of fruits and vegetables, so there’s plenty around for the majority of the year.
Eating peaches by themselves is the best, but I do also love stretching out my peaches to use in baking. Here, I’m sharing my recipe for super-easy peach turnovers. I love eating these with a scoop or two of vegan vanilla ice cream or coconut milk whipped cream.
Peach turnovers feel fresh, cozy, and warm to me. These are easy to freeze and taste delicious anytime of the year. So, who’s going to be stocking up on a big box of peaches? Me. Maybe. My best friend and I canned peaches one year and got to enjoy them with vegan vanilla ice cream throughout the cooler months. It was like being in heaven, I swear.
|Prep time||20 minutes|
|Cook time||15 minutes|
|Total time||35 minutes|
- 10 sheets phyllo dough
- ¼ cup margarine (melted)
- 2 Large peaches (sliced)
- 1 tablespoon cinnamon (plus 1 tsp for top)
- ¼ cup brown sugar (plus 1 tsp for top)
- 2 tablespoons lemon juice
Peaches make me think of summers in the Shushwaps on Mara Lake (in Interior B.C.), where my bestie’s parents have a place. We’d always visit a farmer’s market at least once during our week-long stay there and take home a bunch of peaches to eat later. 🙂
I hope you’ll try this recipe! If you make it, please leave me a comment and let me know what you think! If you share it online, please tag me (@celebratelifesadventures on Instagram and @tazimdamji on Twitter!)