Great snack idea! Peach Crumble Push Pops

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By Catherine Holland By Catherine Holland

This recipe by Chef Jay Murray of The KAK Shop makes six push pops.

Pound Cake
½ cup    butter (one stick) room temperature
1 ½ cups    sugar
3    eggs (large)
1 teaspoon    vanilla
1 ½ cup    all-purpose flour
¼ teaspoon    baking soda
¼ teaspoon    salt (optional)
½ cup    sour cream
Yields on loaf (8x4x3 ½")
Pre-heat oven 350
Lightly grease pan (bottom and sides)
 
Sift all-purpose flour, baking soda and salt together in bowl and set aside. Place butter and sugar in bowl of mixer, beat on high using paddle until light and fluffy. Add eggs, one at a time and beat until combined after each. Stir in vanilla.
 
Stir in flour mixture until almost combined and add sour cream and stir just until all is incorporated.
 
Pour into prepared pan.

Bake for 40-50 minutes or test using a toothpick inserted in center comes out clean. Cool on rack.

If you don't have time to bake your own pound cake, you can buy one.
 
Oat Crumble Layer
2 Tablespoons All-purpose flour
2 Tablespoons brown sugar
2 Tablespoons butter (cold cut into pea-size pieces)
Pinch cinnamon
Pinch salt (optional)
¼ cup rolled oats

Pre-heat oven to 350 degrees F.

Place all ingredients in a medium bowl, mix with hands until mixture starts to hold together with squeezed.
 
Spread mixture out on baking sheet or pan, bake for 10 minutes.

Remove from oven and cool.
 
Peach Yogurt Layer (any fruit will work)
2 peaches (peeled and diced) or 2 cups frozen
6 oz.   Greek style yogurt (1 container)
¼ cup  honey
Pinch cardamom
 
Add all ingredients to bowl of food processor and process for 1-2 minutes. Some fruit will be visible.
 
To assemble 6 push-up pops

Remove lids from push-up containers.

Cut end from pound cake, approximately ¼" set aside for another use, like enjoying with a cup of tea.
 
Cut 3 slices of cake ½" thick.

Using the push-up container, cut 4 circles from each slice, reserve the scraps for another dessert*
 
Place one slice of cake in each push-up container, using a small utensil to push to bottom.

Next, add peach yogurt filling (approximately 1 tablespoon) to each on top of cake (or place the filling in a piping bag or small plastic storage bag cut the tip/corner off and squeeze filling in to container).
 
Add oat crumble (approximately 2 teaspoons) on top of filling.

Repeat with cake, filling and crumble, replace lid tightly and place in freezer or 2 hours or overnight.
 
Enjoy frozen or at room temperature.

Once frozen, place pops in airtight container or freezer bag this will keep them fresh for up to 2 weeks.
 
*Left-over cake pieces: Break into smaller pieces; divide amongst 3 small bowls. Add vanilla pudding and top with sliced bananas to make individual banana cream trifles.


The KAK Shop
4700 N Central #105
www.thekakshop.com
602-266-0533