Revamping American classics.
This recipe is taking you back to the early 1950s, a November 1952 advertisement in Woman’s Day to be exact. The ad glorifies Del Monte peaches by providing readers with a recipe for Peach Kringle, which is essentially canned peach slices baked into cinnamon and sugar-coated biscuits. I’m not going to argue with that combo – it sounds delicious! My challenge in making this recipe modern is to give it a healthier twist.
Canned peaches are peaches sliced and poached in sugar water. One cup of it is nearly 200 calories, near 40 grams of sugar and under 5 grams of fiber. In order to enjoy this for breakfast, it’d be nice to up the ante on fiber and keep the sugar coming exclusively from the peach itself, not from add-ins.
This 2012 version of the Del Monte classic addresses all of these concerns. Using simple and makeshift whole-wheat biscuits and fresh, unadulterated peaches, this Peach Kringle deserves an ad of its own for both its taste and sight. Enjoy!
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter, chilled
- 3/4 cup almond, rice, or soy milk + 1/4 cup
- 2 large peaches
- Drizzle of honey (optional)
- Dash of cinnamon
Preheat the oven to 400 degrees Fahrenheit.
Combine the whole-wheat flour, baking soda and salt. Mix until evenly combined. Add the butter, breaking it up with a fork or your fingers with the flour. Pour in the milk and use your hands to form a ball.
Break the dough into 6 pieces. Roll them into biscuit-sized balls and place them equal distance apart in a glass baking dish. Core and slice the peaches into wedges. Disperse them throughout the baking dish and in the crevices between the dough balls. Pour about 1/4 cup of milk into the bottom of the pan – I find that this helps keep the biscuits most while cooking and steams the peaches.
Bake for 15 minutes or until the biscuits brown. Drizzle with honey and give it a dash of cinnamon. Serve warm.
There is nothing quite like flipping through the pages of grandmother’s faded cookbooks in all their imperfect glory — the worn edges, the rampant sauce stains and the cluttered pencil marks. With their casseroles, ham dishes and affinity for elaborate presentation, the Betty Crockers and the Joy of Cookings provide a glimpse of food before it all became so much more complicated. At EcoSalon, we love good vintage inspiration, even when it comes to food. Welcome to Vintage Revamp, where we take old and classic recipes and refresh them with a modern-day twist.
Images: JB Curio, Aylin Erman
Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.