California Fig and Peach Slab Pie
Summer brings out the best—California Figs and peaches. Both are delicious whole fruits full of fiber, vitamins, minerals and health promoting antioxidants. In addition, both are great enjoyed in summer desserts, salads, entrees and on their own as snacks. Together in our California Fig and Peach Slab Pie, they offer the perfect combination of color, texture and fruit flavors.
Don’t let the name fool you. A slab pie is merely a shallow pie made in a rectangular, rimmed baking sheet. It’s big enough to feed a crowd, which makes it tailor-made for all your summer parties.
Our pie can be made a day ahead of serving—the Streusel topping will be a little less crisp. To streamline prep, the Streusel and Dough also can be made a day ahead of baking. Cover and chill. To peel the peaches, simmer in a large pot of boiling water for 60 seconds. With tongs or slotted spoon, remove peaches to a colander. Cool. Slip off the skins.
California Fig and Peach Slab Pie
Make California Fig and Peach Filling.
Make Pecan Streusel.
Make No Roll Butter Crust and press into pan.
Assemble the pie.
Serve and enjoy.
California Fig and Peach Slab Pie
Makes 24 servings
Equipment: One 13-x-18-inch rimmed baking sheet
Fig and Peach Filling:
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 3 lb. ripe peaches
- 1 package (7-ounce) Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
Pecan Streusel:
- 1 cup whole wheat pastry flour or all-purpose flour
- 1 cup rolled oats
- 1 cup packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- Pinch of salt
- 4 ounces (1 stick) unsalted butter, melted
- 1 cup chopped pecans
No Roll Butter Crust:
- 2 cups all-purpose flour
- 2 cups whole wheat pastry flour or all-purpose flour
- 1 cup confectioners’ sugar
- ½ teaspoon salt
- 10 ounces (2 ½ sticks) cold unsalted butter, cut into ½-inch pieces
- To make filling, in a large bowl stir together granulated and brown sugars, cornstarch and salt. Peel peaches. Halve peaches, discard pits and cut into thin slices. Add to bowl with dry ingredients. Stem figs and cut into thin slices. Stir into bowl with peaches. Stir in lemon juice and vanilla. Set aside while making Streusel.
- To make Streusel, in a small bowl stir together flour, oats, brown sugar, cinnamon and salt. Stir in melted butter and pecans.
- Preheat oven to 375°F.
- Make Crust in two batches using half of the ingredients for each. In food processor bowl, combine half each of the all-purpose and whole wheat pastry flours, confectioners’ sugar and salt. Pulse a few times to blend. Add half of the butter and process for 30 to 45 seconds or until mixture begins to clump together to form a dough (it will be dry and crumbly). Turn out onto13-x-18-inch baking sheet. Make a second batch of the dough with the remaining ingredients. Turn out onto sheet. With clean, dry hands, press dough into an even crust on bottom and ¾-way up sides of pan.
- Spread filling evenly over dough. Sprinkle streusel evenly over top. Bake 40 to 50 minutes or until peaches are tender and crust is golden. Cool on wire rack.
- Serve warm or at room temperature, cut into squares.
Nutrition Information per serving: Calories 390; Fat 18g; Cholesterol 35mg; Protein 4g; Carbohydrates 58g; Fiber 4g; Iron 2mg; Sodium 110mg; Potassium 223mg.
Easy Weeknight Meals with California Figs for the End of Summer
There’s something about being able to make healthy good food fast. Orchard Choice and Sun-Maid California Figs add sweetness and health benefits.
When you’re in a pinch for dinner but feeling uninspired, head over to our Dinner Tonight, Pinterest board for ideas to get you cooking with California Figs. Or, take our fresh Israeli chopped salad with California Figs for a spin–all you need to call this vibrant side salad a main dish is to top it with grilled chicken or fish! Stay tuned mid-month for a delectable frittata with California Figs that will make you crave breakfast for dinner.
August is ‘Kids Eat Right’ Month
With childhood obesity on the rise, making sure kids eat right and get plenty of exercise is vital.
Parents and caregivers can play a big role in children’s nutrition and health, teaching kids about healthy foods, being a good role model and making sure physical activity is incorporated into each day.
August, which is Kids Eat Right Month™, is a great time for families to focus on the importance of healthful eating and active lifestyles. The Academy of Nutrition and Dietetics is encouraging families to take the following steps:
Shop Smart. To encourage a healthy lifestyle, get your children involved in selecting the food that will appear at the breakfast, lunch or dinner table.
Cook Healthy. Involve your child in the cutting, mixing and preparation of meals. They will learn about food and may even be enticed to try new foods they helped prepare.
Eat Right. Sit down together as a family to enjoy a wonderful meal and the opportunity to share the day’s experiences with one another. Research indicates that those families who eat together have a stronger bond, and children have higher self-confidence and perform better in school.
Healthy Habits. You can help kids form great, healthy habits by setting a good example. Fill half your plate with fruits and vegetables, choose lower-sodium options, and make at least half the grains your family eats whole grains. For beverages, choose water over sugary drinks, and opt for fat-free or low-fat milk.
Get Moving. Aside from being a great way to spend time together, regular physical activity is vital to strengthen muscle and bones, promote a healthy body weight, support learning, develop social skills and build self-esteem. Kids are encouraged to be active for 60 minutes per day.
Check out our Healthy Recipes section on the Valley Fig Growers website. A couple of our favorite recipes we think kids will enjoy making are Fig Lollipops and Applesauce Snack Cake with California Figs.
