It’s always a good idea to have a collection of good summer dinner recipes on hand for when the heat takes its toll and you don’t want to be slaving in the kitchen. Whether planning on a simple dinner for two or entertaining a crowd, you want mouth-watering dishes that feature fresh summer fare and taste scrumptious.
All the better if they are simple to make or even allow for shortcuts, like a little cheating with store-bought ready-made ingredients to help save a step or two…
Easy Summer Appetizers
Cold appetizer dips have to be the easiest way to keep appetites at bay while tending to the main course. Some ingredients can be purchased ready made – think hummus, tzatziki sauce, and even prepped crudités – or prepared ahead of time. They are also versatile in that they pair well with veggies, fruit, tortillas or various vegetable chips. All kinds of vegetables and fruit can also be used as vessels and stuffed, or even chopped up into condiments for spreads or canapés.
Mediterranean 6 Layer Dip
Prep time: 30 minutes
Serves: 4-6
TIP: For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before in order to give the flavors a chance to combine. Cover and store in the refrigerator till ready to use.
1 large seedless cucumber, peeled & cut in half
1 cup cherry or grape tomatoes, chopped
½ small red onion, sliced thin
1 tablespoon extra virgin olive oil
3 tablespoons lemon juice, divided
1 teaspoon garlic powder
1 tablespoon fresh oregano (or 1 teaspoon dried), divided
Sea salt and black pepper to taste
1 cup plain full-fat Greek yogurt
2-3 cloves garlic, minced
1 tablespoon fresh dill (or 1 teaspoon dried)
1½ cup hummus (store bought or see homemade recipe below)
½ cup Kalamata olives, chopped
½ cup Feta cheese, crumbled
¼ cup fresh parsley, chopped
Vegetable crudités
Dice one half of the cucumber and add to a large bowl along with the tomatoes, red onion, olive oil, 2 tablespoons of the lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper to taste and stir to combine. Cover and set aside until ready to use.
Tzatziki sauce
Shred remaining cucumber with a box grater and place in another large bowl. Add Greek yogurt, minced garlic, dill, together with remaining oregano and lemon juice. Season with salt and black pepper to taste and stir to combine. Cover and set aside until ready to use.
How to Layer
1. Hummus
Spread the hummus into a uniform layer on small serving platter (or an 8”x 8” casserole dish);
2. Tzatziki sauce
Top the hummus with an even layer of the Tzatziki sauce (above);
3. Tomato, onion, cucumber mixture
Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion and cucumber mixture before spreading on top of the Tzatziki sauce;
4. Olives, Feta, Parsley
Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley.
Serve immediately with vegetable crudités and/or pita bread for dipping.
Homemade Roasted Garlic Hummus
You can save time by roasting the garlic in advance while preparing other roasted vegetables or dishes in the oven. Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4
1 large head garlic
3 tablespoons extra virgin olive oil, divided
1 15oz can chickpeas, rinsed and drained
3 tablespoons fresh lemon juice
1/3 cup tahini
3 tablespoons water
1 teaspoon ground cumin
½ teaspoon cayenne pepper
Sea salt to taste
For dipping: tomatoes, cucumbers, carrots and/or celery
For topping: Kalamata olives, high-quality extra virgin olive oil
For garnish: Smoked paprika
1. Preheat oven to 400°F. Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in pre-heated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
2. In a blender or food processor, add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin and cayenne pepper. Remove roasted garlic cloves from outer skin and add to the container.
3. Season with sea salt to taste and blend until smooth. Add more water if necessary to achieve desired consistency; adjust seasonings to taste.
4. Transfer to a serving dish. Drizzle with high-quality extra virgin olive oil and sprinkle with smoked paprika. Serve immediately with fresh vegetables and Kalamata olives.
Warm Spinach Artichoke Dip/Toasted Corn Tortillas
Prep time: 20 minutes
Cook time: 35-40 minutes
Serves: 4
3 tablespoons extra virgin olive oil, divided
10-12 small corn tortillas, cut into 8 wedges each
Garlic powder to taste
Sea salt to taste
4-5 cloves garlic, minced
5 cups fresh spinach, long stems removed, roughly chopped
2 tablespoons fresh basil, chopped
Sea salt and black pepper to taste
1 14.5oz jar artichokes packed in water, drained and chopped
1/3 cup full-fat sour cream
8 ounces cream cheese, softened
¼ cup Parmesan cheese, freshly grated
¾ cup Mozzarella cheese, divided
1. Preheat oven to 350°F with top rack in the center position. Grease a medium baking dish with 1 tablespoon olive oil and set aside.
2. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Arrange corn tortilla wedges on baking sheet without overcrowding. Sprinkle both sides with garlic powder and sea salt to taste, and place in pre-heated oven. Bake until crispy and golden brown (approximately 8-10 minutes) before removing from oven. For best results, stir tortilla chips once halfway through baking.
3. While tortilla chips are baking, heat remaining olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and basil; season with salt and black pepper to taste. Cook, stirring occasionally, until spinach wilts (approximately 4-5 minutes).
4. Transfer wilted spinach mixture to a large bowl and add chopped artichokes, sour cream, cream cheese, Parmesan cheese and ½ cup of the Mozzarella cheese. Season with salt and black pepper to taste, and stir until thoroughly combined.
5. Transfer spinach-artichoke mixture to prepared baking dish and spread into a uniform layer. Top with remaining Mozzarella cheese and place in pre-heated oven until heated through and cheese on top starts to turn golden brown (approximately 25-30 minutes).
6. Remove from oven and serve immediately with toasted tortilla chips.
Cucumber Cups with Whipped Feta & Dill
Prep time: 20 minutes
Serves: 4-6
8 ounces cream cheese, softened
8 ounces Feta cheese, crumbled
3 tablespoons Half & Half
2 tablespoons fresh dill (or 2 teaspoons dried)
1 teaspoon garlic powder
Sea salt and black pepper to taste
4 medium cucumbers, cut into 4-5 equal sized sections
Fresh dill and/or mint sprigs for garnish
TIP: Leave cucumbers unpeeled so they are easier to grip or peel strips off vertically for a fancier presentation.
1. Place cream cheese, Feta, Half & Half, dill and garlic powder in a large mixing bowl and season with salt and black pepper to taste. Beat with a hand mixer or immersion blender until mixture is light and fluffy. Set aside.
2. Trim each cucumber section so that the bottom is flat and the top slightly angled. Use a small measuring spoon to carefully scoop out the interior of each section, leaving enough space on the bottom and sides to form a small cup.
3. Transfer some of the whipped Feta mixture to a pastry bag fitted with a large tip (or use a plastic sandwich bag with one of the bottom corners removed). Carefully pipe the whipped Feta into each cucumber cup and set on a serving platter.
4. Serve immediately garnished with sprigs of fresh dill and/or mint.
Watermelon, Whipped Feta & Basil Bites
Prep time: 25 minutes
Cook time: 5 minutes
Serves: 4-6
8 ounces cream cheese, softened
8 ounces Feta cheese, crumbled
3 tablespoons Half & Half
1/3 cup balsamic vinegar
Fresh seedless watermelon, cut into 24 squares (1”W X 1/3”H approximately)
12 fresh basil leaves, stems removed
1/3 cup pistachios, chopped
Small sprigs of fresh basil for garnish
1. Place cream cheese, Feta cheese and Half & Half in a large mixing bowl and beat with a hand mixer or immersion blender until mixture is light and fluffy. Set aside.
2. Heat balsamic vinegar in a small saucepan over medium-high heat. Stirring occasionally, bring to a gentle boil and cook until liquid is reduced by half and starts to cling to the back of a spoon. Reduce heat to low and keep warm until ready to use.
3. Drizzle balsamic glaze onto a serving platter and carefully arrange half of the watermelon squares on top.
4. Transfer some of the whipped Feta mixture to a pastry bag fitted with a large tip. Pipe the whipped Feta onto each watermelon square on the platter. Top each with some fresh basil.
5. Place another slice of watermelon on top of the basil and gently press down to secure. Top each appetizer with some of the remaining whipped Feta and chopped pistachios.
6. Serve immediately, garnished with small sprigs of fresh basil and a light drizzle of the remaining balsamic glaze.
Three Cheese and Bacon Stuffed Mini Peppers
Need a last minute appetizer? This recipe may look and taste amazing, but it can be put together in under 15 minutes.
1 bag mini sweet peppers in assorted colors
6 ounces goat cheese
6 ounces ricotta cheese
3 tablespoons fresh thyme leaves, stems removed
4 strips thick-cut bacon, cooked and crumbled
Salt and pepper to taste
1 ounce hard Parmesan cheese, freshly grated
1. Wash peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact. Remove and discard seeds and membranes from each pepper half. Set aside.
2. In a small bowl, combine goat cheese, ricotta cheese, thyme leaves and bacon; sprinkle with some salt and pepper. Combine ingredients thoroughly.
3. With a small spoon, fill each pepper half with the cheese and bacon mixture. Arrange on a rimmed baking sheet covered with parchment paper. Top each stuffed pepper half with grated Parmesan cheese and pop into the oven under a preheated broiler set to High.
4. Broil for approximately 5 minutes or until cheese begins to brown and peppers start to blister. Remove from oven and place on a serving plate. Serve immediately.
Spicy Cherry Chutney
This tasty concoction comes together quickly and is extremely versatile. It pairs beautifully with cream cheese, a sharp cheddar or any kind of pork or can be used as a spread on sandwiches, crostini or crackers. For a quick warm appetizer, add to mini-phyllo cups with a chunk of Brie cheese; warm in the oven until heated through.
Use a wide-bottomed saucepan, as the larger surface area will allow the liquid to burn off more efficiently. This will allow your chutney to reach the desired consistency before the fruit breaks down completely.
2 cups fresh Bing cherries, pitted and halved
2 tablespoons fresh lemon juice
½ medium red onion, finely chopped
2 tablespoons minced shallot
1 tablespoon olive oil
2” fresh ginger, peeled and minced
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
½ teaspoon red cayenne pepper
½ cup apple cider vinegar
1 tablespoon honey
1 teaspoon salt
1 tablespoon lemon zest
1. To a wide-bottom saucepan, add all ingredients except lemon zest and bring to a boil over medium-high heat. Once it starts to boil, reduce heat to medium-low and cover.
2. Simmer for about 25-30 minutes. Remove cover and leave on medium-low heat until mixture becomes thick and chunky.
3. If you have a lot of excess liquid at this point, increase heat back to a boil, then simmer again until the right consistency is reached. Remove from heat and stir in lemon zest. Let cool slightly before serving or store in the refrigerator in an airtight container for a week or so.
Summer Main Dishes
Herb-Rubbed Grilled Bone-In Pork Chops
Grilling pork chops is completely different from grilling red meat. While steaks can be charred on the outside with a delicious shade of pink inside, pork needs to be more uniformly cooked throughout. That is why you want to use a medium direct heat while grilling pork to ensure both the inside and outside cook evenly. When assembling the ingredients for the herb rub, keep in mind that it is more of a template than a hard-and-fast rule. We aren’t going for dainty precision with this technique, just a uniform infusion of robust herbal flavors.
2 tablespoons Kosher salt
6-8 large fresh basil leaves, torn into pieces
2 stems fresh rosemary, leaves stripped from stems and crushed
2 tablespoons fresh thyme leaves, crushed with fingers
3 cloves garlic, smashed, peeled and roughly chopped
1 tablespoon black Hawaiian salt
4 thick-cut bone-in pork chops, approximately 1” thick
1. Combine salt, basil, rosemary, thyme, garlic and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.
2. Scrub grill grates with a wire brush prior to starting. Preheat grill to medium before adding pork chops over direct heat. Cook for 7-8 minutes, then turn once. Make sure to keep the lid closed as much as possible and adjust cook time if your chops are thinner or thicker than 1”.
3. Remove chops from heat, cover and let rest for 3 – 5 minutes before serving. Serve with a grilled summer vegetable medley and top with a pat of compound butter seasoned with the same herbs used in the rub.
Pulled BBQ Pork Sliders
The perfect recipe for those hot summer days when you just can’t bear the idea of standing in front of a hot stove. Just add the ingredients to your slow cooker first thing in the morning for a yummy, easy dinner at the end of the day. The BBQ aspect of this recipe is fairly low key. Adding it to the slow cooker infuses the meat with a great BBQ flavor without the meat becoming saturated. For a more pronounced BBQ flavor, simply add more sauce to your shredded meat.
2 pound pork shoulder roast
1 tablespoon kosher salt
1½ teaspoon black salt
¼ cup apple cider vinegar
¾ cup prepared BBQ sauce
2 whole cloves garlic, smashed, peel removed and roughly chopped
1 small yellow onion, chopped
2 tablespoons shallot, minced
Slider buns, opened with inside buttered and grilled (or oven toasted)
Red cabbage, thinly sliced (optional)
1. Add the pork shoulder to slow cooker and season with salt and pepper. Add cider vinegar, BBQ sauce, garlic, onion, and shallot. Cover and cook for 8 hours on low.
2. The roast should be very tender after 8 hours. Carefully remove from slow cooker and place on a serving platter or cutting board reserved for meat. Using a fork in each hand, start “pulling” in two directions, working on one small section of pork at a time. The goal is to “shred” the meat into small strands.
3. Place shredded meat into a serving container or add it directly to the prepared slider buns. Top with red cabbage for some crunch and color or add any of your favorite toppings. Serve immediately.
Grilled Summer Vegetable Medley & Herbed Butter
Grilling is a great way to enhance the natural sweetness of summer garden vegetable. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.
3 small yellow squash, washed and halved
3 small zucchini, washed and halved
3 red bell pepper, core removed and cut into equal-sized flat pieces
1 medium red onion, tough outer layer removed and cut into ½“ half round sections
3 tablespoons extra virgin olive oil
1 tablespoon black Hawaiian salt
1. Prepare grill by brushing grates with a wire brush. Set heat to medium. When ready, temperature should be between 350-450 degrees.
2. Brush both sides of each vegetable section with extra virgin olive oil and place on grill. Cook on medium, direct heat until vegetables are crisp tender. For zucchini and yellow squash, this should take about 5 minutes. Onion and bell pepper will take approximately 10-12 minutes, maybe slightly longer. Turn once while cooking.
3. Remove from heat and serve immediately with grilled bone-in pork chops. Add a pat of herb butter to the vegetables and pork chop for an extra bit of flavor and a nice presentation.
Herb Butter
4 tablespoons unsalted butter (room temperature)
2 teaspoons fresh thyme leaves, stems removed
Pinch of salt
Combine butter, thyme and salt into a small bowl. Combine thoroughly with a fork (bowl method) or a large knife blade (salt block). When finished, transfer to a serving container.
Baked Sweet Potato Fries
Sweet potatoes are usually a gorgeous deep orange color that has become synonymous with sweet, delicious flavor. Just not always as I learned to my dismay. If you find yourself peeling a batch of sweet potatoes and staring at pale yellow flesh similar to that of Yukon Golds, don’t panic. It turns out that not all sweet potatoes are orange inside. If you find yourself dealing with light yellow or almost white potatoes, no need to panic. Just know that, while they won’t taste anything like a traditional baking potato, they are also not identical to their orange counterparts.
This white-ish variation happens to be a little less sweet and have more starch than regular sweet potatoes. They will also work wonders when baked until crispy for these baked fries.
4 large sweet potatoes
2 tablespoons olive oil
1½ teaspoon smoked paprika
1 tablespoon black Hawaiian salt
1. Preheat oven to 375F.
2. Peel sweet potatoes and slice into equal-sized long rectangular pieces. Try to avoid leaving tapered ends as they will become too crisp while the thicker parts are still baking.
3. Place potato slices on a rimmed baking sheet lined with parchment paper and drizzle with olive oil. Toss potatoes with your hands until thoroughly coated in oil. Arrange into a single layer without touching. Sprinkle with paprika and salt and put in oven.
4. Bake for about 20 minutes, turning once, or until fries are crisp and golden. Remove from oven and allow to cool for a few minutes before serving.
Fresh Salads
Broccoli and Bow-Tie Pasta Salad
The addition of briny cured lemons to this salad simply make it pop. Make this recipe a day or two ahead and store in the refrigerator – the perfect contribution to summer gatherings.
Dressing
1 cup traditional full-fat Greek yogurt
2 cloves garlic, finely minced
2 tablespoons high-quality extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
Salt and black pepper to taste
Salad
1 cup Farfalle/Bow-Tie Pasta, cooked per package directions
1 head broccoli, florets only
1 red bell pepper, core removed and cut into thin slices
1 yellow bell pepper, core removed and cut into thin slices
4 preserved, salt-cured lemon slices, finely chopped (including rinds)
1/4 cup dried cranberries (optional)
1. In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste.
2. Place broccoli florets into a microwave-safe bowl with 1 tablespoon water. Cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely.
3. In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined.
Citrusy Cauliflower & Kale Salad
Once again, an otherwise ordinary dish gets elevated with the addition of salt-cured lemon slices. The bright, briny flavor of the preserved lemon adds a fresh burst of flavor to an otherwise sedate dish. Easily made by pressing fresh lemon slices between two Himalayan salt blocks and allowing two days for the salt blocks to work their magic, this is a very tasty treat you’ll reach for again and again.
Salad
1 small zucchini, washed, cut in half & uniformly sliced
1 small yellow squash, washed, cut in half & uniformly sliced
1 head cauliflower, washed & trimmed, florets only
1 head broccoli, washed & trimmed, florets only
4 kale leaves, stems & ribs removed, washed & torn into bite-sized pieces
3 tablespoons olive oil
12 grape tomatoes, washed & cut in half lengthwise
6-8 large fresh basil leaves, washed, rolled & cut into thin strips
4-6 salt-cured organic lemon slices, very finely chopped including rinds
¼ cup dried cranberries (optional)
Vinaigrette
¼ cup extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 teaspoons honey
2 teaspoons Dijon mustard
Kosher salt and cracked black pepper to taste
1. In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. It is better made in advance to allow the flavors to mingle. Taste and adjust seasonings; set aside.
2. Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 tablespoons water. Cover and microwave on high for about 5 or 6 minutes, or until crisp tender. Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool.
3. In a large glass bowl, add torn kale and drizzle with olive oil. With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste. Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl. Toss to combine. It can be stored in the refrigerator for up to two days.
4. Right before serving, add desired amount of citrus vinaigrette and toss to coat thoroughly. Add salt and pepper to taste.
Mixed Green Salad with Warm Goat Cheese ‘Croutons’
These goat cheese croutons provide just enough warmth and crunch to elevate this otherwise everyday combination of mixed greens to a special treat.
Serves 4
Goat Cheese Croutons
8 ounces soft goat cheese at room temperature
2 egg whites, lightly beaten
½ cup Panko bread crumbs
½ cup coconut oil
Salad
4 cups mixed greens
3 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
Salt and cracked black pepper to taste
4 whole fresh strawberries for garnish (optional)
1. To make croutons, divide goat cheese into four 2oz portions. Press each 2oz piece of goat cheese between 2 sheets of wax paper until they are about ½” thick. Remove the top layer of wax to finish shaping the cheese into uniform round disks with your hands. Replace wax paper and place in the refrigerator for about 30 minutes or until the disks are firm.
2. Create a breading station by adding whisked egg white to a shallow dish, and the Panko breadcrumbs to another. Once firm, dip each goat cheese round into the egg whites until coated on both sides. Then dip the coated goat cheese rounds into the Panko breadcrumbs. Make sure each goat cheese round is thoroughly covered in breadcrumbs on both sides.
3. In a small saucepan, heat coconut oil over medium-high heat until it starts to ‘dance’. Carefully add each coated crouton to the pan with a slotted spatula and turn as soon as the first side becomes golden brown. Remove from oil as soon as second side is equally browned and set on a wire rack. Do not allow croutons to stay in hot oil too long or the goat cheese will become too melted to hold its shape.
4. Divide salad greens among 4 plates and drizzle with olive oil and aged balsamic vinegar. Top each plate with a warm goat cheese crouton. Season with salt and pepper to taste.
5. With the hulls intact, slice each whole strawberry into several equal-sized segments, starting from the bottom and working toward the green part and making sure you don’t cut all the way through the strawberry in the process. Gently spread the individual segments into a fan shape and place on top of each goat cheese crouton.
Summertime Desserts
Whether as a refreshing fruit salad or a baked cobbler made with fresh seasonal fruit, fruit dessert recipes always come in handy during the hot summer months. What better way to end a summer meal on a light note?
Stuffed Pineapple Fruit Salad
Dressing
¼ cup pineapple juice
¼ cup orange juice
½ cup grape seed oil
2 tablespoons honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Whisk all ingredients together in a glass bowl to combine thoroughly. Add salt and pepper to taste.
TIP: Make ahead of time in order to give the flavors a chance to blend.
Fruit Salad
2 whole pineapples
1 pint fresh strawberries, washed, hulled & cut in half
1 pint fresh blueberries, washed & patted dry
1 bunch green grapes, washed & patted dry
1 bunch purple grapes, washed & patted dry
Fresh mint for garnish
1. Using a large chef’s knife, cut both pineapples in half, making sure to leave part of the crown attached to each half.
2. With a small paring knife, cut around the inside edge of the pineapple, leaving ½” between your cut and the outside of the pineapple. Cut a grid pattern into the pineapple flesh, creating a series of square chunks.
3. Use a spoon to scoop out the pineapple chunks and set them aside. Continue until the bowls are emptied out. Repeat with remaining 3 pineapple halves.
4. In a separate bowl, combine fresh pineapple chunks with strawberries, blueberries and grapes, adding or substituting other fruit if you prefer. Toss gently to mix well and carefully transfer your salad to each pineapple bowl. Drizzle a little dressing on top and let stand for about half an hour before serving.
Warm Peach Cobbler
Filling
8 large ripe peaches, pitted & cut into small chunks
1/3 cup white sugar
2 tablespoons fresh lemon juice
2 teaspoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ cup packed brown sugar
Topping
1 cup all-purpose flour
¼ cup sugar
1 teaspoon kosher salt
1 teaspoon baking powder
¼ cup heavy cream
¼ cup water
8 tablespoons unsalted butter, very well chilled
Egg Wash
1 egg white, beaten with water added
¼ cup sugar
1. Preheat oven to 400 degrees with rack positioned in the center.
2. Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large glass bowl. Thoroughly combine ingredients and transfer to a greased 8″X8” baking pan. Top with an even layer of brown sugar and bake for 10 minutes.
3. In the meantime, add flour, sugar, salt and baking powder to a mixing bowl and stir to combine thoroughly. Remove chilled butter from refrigerator and chop with a sharp knife into very small pieces. Add butter to the bowl and combine with dry ingredients using your fingers. You should have small pebble-sized pieces of butter when finished.
4. Add heavy cream and water to the flour mixture and stir with a fork until all dry ingredients are moist and somewhat sticky. Do not overwork dough.
5. Remove peach mixture from oven and carefully spoon dough evenly over the top.
6. Return pan to oven and bake for another 10-15 minutes or until topping begins to brown. Remove from oven. Brush the top with egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking for another 10-15 minutes. Remove from oven when top is evenly browned.
7. Allow pan to cool slightly. Serve alone or topped with ice cream or whipped cream.
8. Wondering what you could serve along this wonderful fare to wet everyone’s whistle? Have a look at these lovely summertime drinks for some tempting suggestions.
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