Posts Tagged ‘peaches’

Easy Peach Cobbler

Easy Peach Cobbler


1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)


Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

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Golden Peach Pie

Golden Peach Pie

Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the peaches, lemon juice, orange peel and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.

Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.

Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Recipe found here: Golden Peach Pie

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Peach Crisp

Peach Crisp

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter, cubed

2 cans (15-1/4 ounces each) sliced peaches
1 cup sugar
1/4 cup cornstarch

1-1/2 cups old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons butter, cubed

In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.

Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.

Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6-8 servings.

Recipe found here: Peach Crisp

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Fresh Southern Peach Cobbler

Fresh Southern Peach Cobbler

8 fresh peaches – peeled, pitted and
sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water

3 tablespoons white sugar
1 teaspoon ground cinnamon

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

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Baked Peach Pancake

Baked Peach Pancake

2 cups fresh or frozen sliced peeled peaches
4 teaspoons sugar
1 teaspoon lemon juice
3 eggs
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 teaspoon salt
2 tablespoons butter
Ground nutmeg
Sour cream, optional

In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth.

Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over.

Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream if desired. Yield: 6 servings.

Recipe found here: Baked Peach Pancake

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Peach Melba Dessert

Peach Melba Dessert

4 individual round sponge cakes or shortcakes
4 canned peach halves in syrup
4 scoops vanilla or peach ice cream
2 tablespoons raspberry jam
1 tablespoon chopped nuts

Place cakes on dessert plates.

Drain the peaches, reserving 2 tablespoons syrup; spoon 1-1/2 teaspoons syrup over each cake. Place peach halves, hollow side up, on cakes. Put a scoop of ice cream in each peach. Heat jam; drizzle over ice cream. Sprinkle with nuts. Serve immediately. Yield: 4 servings.

Recipe found here: Peach Melba Dessert

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south fried peach pies

Southern Fried Peach Pies


For dough
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup Crisco

For filling
6 ounces dried peaches
1 1/2 cups sugar
oil (for frying)

1 Place flour, baking powder and salt in a bowl.

2 Cut in crisco with pastry cutter or fork.

3 Add enough milk to make dough, do not mix too much.

4 Let biscuit dough sit for 1 hour.

5 Meanwhile take dried peaches and put in sauce pan with enough water to cover and cook until soft.

6 Add 1 1/2 cups of sugar and cook 15 minuts more.

7 Remove from stove and mash with potato masher; set aside.

8 Preheat electric skillet to 300 degrees.

9 Take biscuit dough and pull enough off for one pie, roll it out thin on floured board. Take a saucer, place on rolled out dough and trim around it with a sharp knife.

10 Place two big spoons of peaches on one side of dough and lap the other side over in half moon shape. Seal the edges with a fork.

11 Fry pies in skillet until brown, then turn and brown other side.

12 Drain on paper towels.

13 These pies can be eaten warm or stored in a container and eaten the next day room temperature they are awesome either way.

Recipe found here: Southern Fried Peach Pies

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