Peach Crisp Popsicles

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Peach Crisp Popsicles have delicious summer flavor in an easy to whip up frozen dessert. The granola adds the texture of a crisp without heating up the kitchen.

Y’all know I’m a peach fiend, right? It’s tops on my list of fave fruits behind mango and pear. But when summer rolls around, it jumps to the top of the list because they’re ripe and in season. Which makes them oh so much more desirable!

I could have sworn that I wrote a post about the history of the popsicle. And maybe it was this post that, for some reason, magically disappeared. Because I remember writing a narrative for this post. But I can’t seem to find it anywhere. So, who knows? Maybe I dreamt that I wrote this post.

Who invented the popsicle?

A kid. An 11-year-old kid from the San Francisco Bay area in Cali. You know that saying about San Fran, right? The coldest winter I ever spent was summer in San Francisco. And I can attest to the chilly days there. I had to buy a fleece when I was there with my ex for our honeymoon.

So, the story goes that he mixed some sugared soda powder with water and let it out overnight. It got so cold that night that the mixture froze. When Epperson saw his creation the next morning, he devoured it. Who wouldn’t? It tasted so delicious that he started selling it around the neighborhood.

All the kids loved it. So much so that he decided to expand his entrepreneurial marvel. He started selling them at a local amusement park called Neptune Beach. Sort of the Coney Island of Cali. Then dubbed the Epsicle, consumers devoured his treat as quickly as he did.

In 1924, he even applied for a patent for his creation. He described it as a “frozen confection of attractive appearance, which can be conveniently consumed without contamination by contact with the hand and without the need for a plate, spoon, fork or other implement.” It describes the best wood for the stick along with the requirements for the perfect sicle.

So how did the name change to popsicle? Well, his kids urged him to change the name. They called them Pop’s cicle. This eventually changed to popsicle because pop’s sicle is just not as fun to say. And doesn’t flow off the tongue like popsicle does.

How do you make popsicles that are soft and not like ice cubes?

This is something I struggled with quite a bit. You can adjust a few ingredients in your popsicle to make them softer. Basically, you want to inhibit crystals from forming in your popsicles to make them more bite-able. Because no one wants to chip a tooth when eating a popsicle. And most of us don’t lick them like a Tootsie Pop. Maybe they do and it’s just me that likes to bite into them.

Sugar. The more sugar there is in a popsicle the lower the freezing point Yes, that makes your popsicle sweeter. You could try a liquid form of sugar like corn syrup or maybe even some maple syrup. Both of these do not freeze well if at all.

Another thing that doesn’t freeze well is alcohol. You could add some alcohol to your popsicles. I’ve tried this. I think you need more alcohol than most are willing to put in there for it to work. And it must be a high proof. So, yes you will taste it if you put enough in there to inhibit crystals from forming.

Glycerine can also inhibit crystals from forming. It has a range of uses both in food and medicine. You can easily find some food grade glycerine on Amazon. Even Wilton makes glycerine which aids in storing fondant and icing colors.

I remember having pudding pops when I grew up. So, I started adding pudding mixtures to my popsicles. And then some Jell-O packets for fruit flavors. These gelling agents can inhibit the formation of crystals. And can add some flavor while they’re working their gel magic in your popsicles.

What about churning the mix before freezing?

If you church the mixture, adding air and slowly freezing the mixture, it can inhibit crystallization. Though this might still make your popsicles hard, but not as hard as freezing the juice like you would ice cubes. Of course, you can use this method along with any of the others listed above and you could decrease the formation of crystals in your popsicles. Which could lead to softer popsicles.

Of course, you can’t churn the granola in there. It might completely disintegrate, and you lose the whole crisp part of these popsicles. You could stir the granola in before pouring into the molds. So, you could STILL get the crisp part. And you want the crisp part. It makes these popsicles super fun and extra delicious.

Here’s more Farmer’s Market Week Recipes

Starters and Sauce Recipes

• Pineapple Cheese Ball by Take Two Tapas
• Quick Refrigerator Pickles by Cookaholic Wife

Side Dishes Recipes

• Air Fryer Corn on the Cob by Devour Dinner
• Chow Chow by Palatable Pastime
• Roasted Eggplant Raita by Magical Ingredients

Main Dish Recipes

• Greek Farro Salad by SueBee Homemaker

Dessert Recipes

• Peach Crisp Popsicles by A Kitchen Hoor’s Adventures