Cherries and peaches

I have to say I struggled with eating the fruit I got in my share fast enough last week. I knew the cherries would go fast, but I wasn't expecting the peaches to go so fast.

I was excited to figure out what to do with the peaches, but I had to move fast and the only thing I did was grill some and put them in a milkshake. (And yes, I went ahead and bought the grill pan.)

But I felt like I lost a lot of the fruit in the process of cutting up the peaches. After realizing peaches are better peeled, I figured out putting them in boiling water and then cold water for easier peeling. But cutting out the pit was no easy task. I feel like I need to be more prepared when I get my next batch of peaches. So I'm in the market for tips on cutting peaches and for recipes.

The cherries this time around were fine, but it is the last batch I'll be getting this year so I wanted to make something with them. I found this recipe, and I actually had all the ingredients:


Healthy and Delicious Cherry Pie

• 1/4 cup margarine
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 3/4 cup rolled oats
• 3/4 cup all-purpose flour
• 3 tablespoons water
• 1/2 cup white sugar
• 2 cups fresh cherries, pitted 

Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, cream together margarine, brown sugar and vanilla. Stir in oats, flour and water. Then press mixture into 9 inch pie pan. In a medium bowl, stir together the cherries and sugar. Pour into the crust.
Bake in preheated oven for 12 minutes, or until crust is golden brown.

The only thing I was missing was the full 2 cups of cherries. I barely had a cup (and pitting those alone made me want to go out and buy a cherry pitter). So when I put them in the crust, they didn't come close to even covering the bottom of the pie crust. So I got creative and turned it into a cherry turnover:

It actually turned out really well, and I enjoyed it. Plus it wasn't actually a full pie, or so I told myself, which made me feel like it was a good dessert for one.