Late summer brings many good things. Including sweet, juicy peaches. Last year we went peach-picking with our friend Kristin and she shared this wonderful recipe (find a farm near you to pick peaches with this link!).
Peach Whirligigs are fun and easy to make. You don’t have to use fresh peaches either; we made them once with canned peaches put up from the harvest and it worked just as well! Feeling adventurous? Try it with plums, nectarines, pluots or apricots! Any stone fruit would be tasty!
Besides the knife work and hot dishes, this is a super recipe to have children help with. They can measure, stir sauce on the stove (with supervision), roll dough and place the whirligigs into the baking dish. Surely they will want to help you devour them, too!
Kristin serves this as a brunch dish, but we found it also makes a simple dessert as well when you add a scoop of vanilla coconut milk ice cream, like So Delicious.
Now enjoy those lingering, sweet bites of summer – in the form of wonderfully simple Peach Whirligigs! Thanks for sharing this recipe with us, Kristin!
5 large peaches, peeled, pitted and sliced
2 cups water
1 1/2 cups sugar (we used Florida Crystals)
2 Tbl. cornstarch
2 Tbl. sugar
2 Tbl. vegan margarine, melted (we like Earth Balance)
1/3 cup non-dairy milk (we used vanilla Silk Soymilk)
flour, for rolling dough
2 Tbl. vegan margarine, softened to room temperature
1/4 cup sugar
1 tsp. cinnamon
Preheat oven to 425. In a large saucepan over medium heat, combine peaches, water, 1 1/2 cups sugar and cornstarch. Cook, stirring constantly, until mixture boils. Boil for one minute, then reduce heat to keep warm. Set aside.
Stir together, in a large bowl, Bisquick, 2 Tbl. sugar, melted vegan margarine, and non-dairy milk to form a soft dough. Remove to a floured surface and knead into a ball 8 to 10 times. Roll with a rolling pin or press with your hands to create a flattened 9-inch square.
Spread softened margarine over dough. Combine 1/4 sugar with cinnamon and sprinkle over dough. Roll dough into a log shape and cut into six 1 1/2-inch slices.
To bake, pour warm peach mixture into an 8×8 baking dish. Place roll slices on top of peach mixture. Bake uncovered in a pre-heated over 20 to 30 minutes, until rolls are puffy and golden-brown on top. Serve warm.
To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
Latest posts by the dirty hippie and the bohemian girl (see all)
- Verdant Springtime Soup with Cashew-Lavender Drizzle - March 20, 2017
- Mom’s Squash Casserole - July 7, 2016
- Colcannon with Fried Leeks - March 15, 2016