Peach recipes: Great things to make from fresh peaches
This month's notes: April 2014: Spring is just around the corner. Strawberries are here in Florida, Texas and California, next in late March and April for much of the South, then in May for most of the country and June in cooler northern areas. See how easy it is to make strawberry jam or strawberry-rhubarb jam!
Peach and Nectarine Dessert Recipes
Peaches are not only great fresh; they are also fantastic in cooking and desserts, too! This page has recipes for peach crisp, cobbler, ice cream, parfaits*, and cake!
(* and you know how "Donkey" from "Shrek" says everyone likes parfaits!!)
Peach Cobblers and Crisps
Peach cobblers and crisps are a couple of my favorite summer
desserts! They are similar; both are shallow pans of fruit and some flour or
grain thickener, with a sweetener. Some cobblers are made with the flour on top
of the raw seasoned fruit and baked; while others mix the thickener and the
sweetener with the fruit and heating it and then put the flour topping on last.
Crisp are usually uniform mixes of fruit and grains, like oats.
- 6-8 peaches, peeled and sliced
- 2 Tablespoons lemon juice
- 1/2cup sifted all-purpose whole wheat or regular flour
- 3/4 cup rolled oats
- 1/2cup brown sugar, packed or 1/2 cup Stevia (or if you prefer, Splenda)
- 1/3 cup margarine or butter
- Put peaches in a shallow 2-quart baking dish
- Sprinkle with the lemon juice.
- Mix flour, oats and brown sugar.
- Cut in margarine with pastry blender.
- Spread over the peaches and bake at 325 degrees for 30 minutes or until peaches are tender (check with a butter knife).
- Serve warm with ice cream, nonfat topping, whipped cream or plain!
Texas Peach Cobbler
This one is fast, easy, and great tasting!
½ cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all purpose flour
1 teaspoon cinnamon
1 Tbsp. baking powder
¾ cup milk (low-fat or non-fat are fine)
3 cups sliced fresh peaches, skins left on
½ cup firmly packed brown sugar
- Preheat oven to 350°F.
- Melt the butter in a medium sauté pan over medium-high heat until it bubbles and turns golden-brown.
- Pour the butter into an 8-inch square baking dish.
- In a medium bowl, stir together the sugar, flour, baking powder, cinnamon and milk.
- Pour the batter on top of the melted butter. Do not stir.
- Without mixing, arrange the peaches evenly on top of the batter.
- Evenly sprinkle the brown sugar over the cobbler.
- Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. The batter will migrate from the bottom of the pan to cover the peach slices partially.
Serve warm or at room temperature. Yield 6 to 8 servings.
Peach Cobbler - Variation
- 6 medium peaches, peeled, sliced and mixed with Fruit Fresh
- 2 Tablespoons lemon juice
- 2 Tablespoons cornstarch
- ½ cup sugar AND / OR Stevia (or if you prefer, Splenda)
- Mix the cornstarch, sugar and cinnamon together in a saucepan
- Add the peaches and lemon juice, stir
- Cook and stir until the mixture thickens and starts to boil
- Boil one minute
- Pour into a 2 quart casserole while you make the topping.
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt (optional)
- ½ cup milk (whole, nonfat, low fat)
- 1/4 teaspoon Cinnamon
- 3 Tablespoons vegetable shortening
- In a separate bowl, cut the shortening into the flour, 1 T sugar and the baking powder and salt.
- Stir in the milk and mix
- Drop by spoonfuls into the peach mixture
- Bake at 400 F for 25 to 30 minutes or until the top is golden brown!
- Serve warm! (best with low fat vanilla ice cream!)
Homemade Peach Ice Cream
- 1 to 2 quarts sliced peaches
- 1 quart sugar
- 1 quart cream*
- 1 lemon, squeezed
- Puree the peaches in a blender. You will need at least one quart or more
- Stir in sugar.
- Add lemon juice.
- Stir in cream. The cream can be all heavy whipping cream (for the richest of ice creams), or any combination of cream and milk that you wish (the more milk, the less rich the finished product, and the less fat and cholesterol.
- Put peach mixture in the ice cream maker container.
- Add milk to filling, if necessary.
- Freeze according to manufacturers’ directions.
- Store in freezer several hours to mellow.
Deep Dish Peach Pie
- 3 lbs. peaches
- 1/2 to 3/4 cup sugar and/or Stevia (or if you prefer, Splenda)
- 8 T flour (you may substitute 2 tablespoons cornstarch or tapioca, if desired)
- 2 T butter
- 1/2 t Nutmeg
- 1/2 t Cinnamon
- Make your favorite pie crust. Roll out both crusts. Fit bottom crust loosely in deep pan.
- Peel and slice the peaches.
- Combine sugar, spices and flour (or starch or tapioca)
- Combine peaches and half of the sugar mixture.
- Pour into pastry shell.
- Sprinkle with spices and dot with butter.
- Sprinkle the rest of the sugar/flour mixture on top
- Bake 35 to 40 minutes at 350 degrees F or until golden brown.
- 7 or 8 peaches, peeled and sliced
- 1/2 cup sugar or Stevia (or if you prefer, Splenda)
- 1 t Cinnamon
- 1 pint fat free, low fat or regular sour cream
- 1 egg, slightly beaten
- 1 box yellow cake mix
- 3/4 stick butter or margarine
- Combine cake mix and butter with pastry blender.
- Press into 9" x 13" greased cake pan.
- Bake 10 minutes at 350 degrees F.
- Spread peaches over baked crust.
- Sprinkle with combined sugar and spice.
- Combine sour cream and egg.
- Drizzle over peaches (it will not cover them completetely).
- Bake at 350 degrees F for 45 minutes.
- Serve warm.
- Refrigerate any leftovers
- One 3 ounce package cream cheese
- 1-cup plain yogurt (non fat is healthiest!)
- 1/4 cup sugar or Stevia (or if you prefer, Splenda) (a 50:50 mix of sugar and Stevia (or if you prefer, Splenda) works well)
- 6-8 medium peaches
- 2 Tbsp. chopped almonds
- Pit and slice peaches.
- Sprinkle with ½ cup sugar and refrigerate for at least an hour.
- In a small mixing bowl, beat together cream cheese, yogurt and the ¼ cup sugar until smooth.
- Spoon alternate layers of yogurt mixture and peaches into 6 parfait glasses.
- Top with almonds.
- Serve with ladyfingers (if desired).
- Serve 6 .. (or 2 fat people...)
1. About 2 medium to large peaches = 1 cup sliced peaches.
2. About 4 medium peaches = 1 cup pureed peach.
In most recipes, frozen or canned peaches can be substituted for fresh peaches. The frozen and canned peaches have already been sweetened; therefore, the amount of sugar called for in a recipe will have to be adjusted. Also, the peaches should usually be drained before using.
[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!] [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]
Illustrated Canning, Freezing, Jam Instructions and Recipes
[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]