Maple Peach Crisp

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Maple Peach Crisp

  • Yield: 8 1x

Ingredients

Scale

For the Peach Filling:

  • 2 1/2 pounds peaches – about 67 medium, peeled
  • 1/4 cup Fuller’s Sugarhouse pure maple syrup
  • 3 tablespoons all-purpose flour
  • 1 teaspoon lemon zest – from about 1 medium lemon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg

 

For the Crisp Topping:

  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 1/3 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 cup rolled oats
  • 1 cup white whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • Vanilla ice cream – for serving

Instructions

  1. Preheat oven to 375 degrees. Lightly coat a 9×9 inch casserole dish with nonstick spray.
  2. Cut peeled peaches into thick slices and place in a medium-sized bowl.
  3. Stir in the maple syrup, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
  4. Prepare the topping: In a medium saucepan, heat the butter and oil over medium heat, until the butter melts. Whisk in the brown sugar and granulated sugar until Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Stir until the ingredients are evenly moistened, then add in the almonds.
  5. Transfer peach filling mixture into the prepared baking dish. Sprinkle the topping evenly over the fruit.
  6. Place the crisp in the oven and bake for 20 minutes. Place aluminum foil over the top and continue to cook for 10-15 or until the topping is lightly golden and the filling is hot and bubbly.

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Maple Vegetarian Stuffed Zucchini

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Maple Vegetarian Stuffed Zucchini

  • Author: Kathy's Vegan Kitchen

Ingredients

Scale

3 medium sized zucchinis, cut in half lengthwise, pulp removed
3 cloves garlic, minced
1/2 cup red onions, diced
1 cup canned chickpeas
1 cup chopped canned artichokes
4 multi-colors baby bell peppers sliced thin
1 cup snacking tomatoes cut in half
1/4 cup chopped kalamata olives
2 tablespoons capers
1 tablespoon Italian seasoning

Tahini Dressing
1/4 cup tahini
3 Tablespoons fresh lemon juice
3 cloves garlic
1 Tablespoon apple cider vinegar
2 teaspoons Fuller’s Sugarhouse pure maple syrup
1/2 cup water
1 teaspoon salt

Instructions

Zucchini Boats
1. Slice each zucchini lengthwise
2. Using a spoon, remove the pulp from each zucchini, hollowing out the zucchini without breaking through the skin.
3. Place hollowed out zucchini on paper towels for draining for 1 hour; turn zucchinis over and allow another hour to drain any additional fluids.

The Filling
1. Saute garlic and onions until onions are translucent.
2. Add remaining ingredients and saute over medium low heat for about 10 minutes, until heated through.
3. Set filling aside to cool or cover and place in the refrigerator until ready to serve.

Tahini Dressing
1. Combine all ingredients in a high-speed blender until smooth.
2. Transfer into a squeeze bottle and refrigerate until ready to use.
3. Note: place the tahini in the blender last to avoid issues with it sticking in the bottom of the blender.

Stuffing & Baking Stuffed Zucchini
1. Preheat the oven to 350 degrees.
2. Using a spoon, fill each zucchini boat with filling.
3. Bake in the oven for 30 minutes.
4. Serve drizzled with tahini dressing.

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Maple Cauliflower Fried Rice

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Maple Cauliflower Fried Rice

  • Author: Olena of ifoodreal

Ingredients

Scale
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp ginger, minced
  • 1 large carrot, diced
  • 1 cup peas, fresh or frozen
  • 2 tbsp toasted sesame oil
  • 4 eggs, large
  • 16 oz bag of cauliflower rice, fresh or frozen
  • 1 tbsp Fuller’s Sugarhouse pure NH maple syrup
  • 3 tbsp soy sauce
  • 3 onion sprigs, finely chopped

Instructions

  1. Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add onion, garlic, ginger, carrot, peas and cook for 4-5 minutes, stirring occasionally.
  2. Push vegetables to the side and add eggs. Cook until scrambled, stirring constantly.
  3. Add cauliflower rice (don’t thaw frozen one), stir and cook until warmed through.
  4. Push cauliflower rice to the side and add honey and soy sauce, stir well. Sprinkle with green onion and serve.

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Maple Blackberry Syrup

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Maple Blackberry Syrup

This Maple Blackberry Syrup is a great addition to ice cream sundaes, cheesecakes and more!

  • Author: fs-admin

Ingredients

Instructions

  1. Bring blackberries, lemon juice, and sugar to a boil in a medium saucepan.
  2. Reduce heat and simmer, stirring occasionally, until berries soften and juices thicken slightly, 10–15 minutes.
    Remove from heat; stir in maple syrup.
    Let cool slightly before serving.

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