Just Peachy
What's better than peaches? How about peach desserts? Check out the Peaches and Cream Pie, the Cranberry-Pecan Baked Peaches, and the rest of today's yumminess. Enjoy!
PEACH AND BLUEBERRY CRUMBLES
This is from Ina Garten at the Food Network.
Prep Time: 20 minutes; Inactive Time: 5 minutes; Cook Time: 45 minutes; Total Time: 1 hour 10 minutes; Yield: 5 to 6 servings; Level: Easy
To view this yumminess, go to https://www.foodnetwork.com/recipes/ina-garten/peach-and-blueberry-crumbles-recipe-2014076.
Ingredients
For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
PEACHES AND CREAM PIE
This is from Crisco (you might want to sign up for their emails...).
Prep Time: 30 minutes; Cook Time: 15 minutes; Serves: 8; Difficulty: Moderate
To view this online, go to https://crisco.com/recipes/peaches-and-cream-pie/.
Ingredients
1 Classic Crisco® Pie Crust | Crisco – Double-Crust
1 egg white
Sugar
1/2 C. sliced natural almonds
2 tsp. butter
1 (8 oz.) pkg. cream cheese
1 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. heavy cream
3-1/2 C. peeled, sliced peaches (about 2 lbs. or 5 to 6 medium) OR 1 (20 oz.) bag frozen unsweetened freestone peach slices
1 Tbsp. lemon juice
1/2 C. sugar
2 Tbsp. Clabber Girl® Corn Starch
Directions
Prepare recipe for double crust pie, using 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
Roll out second half of dough. Cut out small leaf shapes using cookie cutter. Place around edge of pie crust. Brush with egg white; sprinkle with granulated sugar. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Cover with plastic wrap; freeze 10 minutes.
Heat oven to 425ºF. Remove plastic wrap. Bake pie crust 10 to 15 minutes or until lightly browned. Cool.
Increase oven temperature to 450ºF.
Place nuts and butter in baking pan. Bake at 450ºF until golden brown, stirring often. Cool. Sprinkle nuts over bottom of cooled baked pie crust.
Combine cream cheese, powdered sugar and vanilla in medium bowl. Beat at medium speed of electric mixer until well blended. Fold in whipped cream. Spoon over nuts in pie crust. Refrigerate 1 hour.
Combine 1-3/4 C. peaches and lemon juice in blender. Blend until well mixed. Combine sugar and corn starch. Add to blender. Blend to mix. Pour mixture into small saucepan. Cook and stir on medium heat until mixture thickens and boils. Boil 1 minute. Remove from heat. Cool.
Arrange remaining 1-3/4 C. peach slices on top of pie. Spoon glaze over peaches. Refrigerate until firm.
EASY PEACH COBBLER
This yumminess is from Southern Living Test Kitchen, and begins, "This six-ingredient easy peach cobbler recipe comes together in just 10 minutes." The intro then starts off, "If you ask people what they love the most about summers in the South, more than likely easy peach cobbler will be in the list of top five answers. Along with long, lazy weekends, minor league baseball games, going to the lake, and making homemade ice cream, a sweet, simple peach cobbler made with juicy, seasonal fruit is about as close to heaven as you can get on a summer's afternoon."
Active Time: 10 minutes; Total Time: 55 minutes; Servings: 6
To view this online, go to https://www.southernliving.com/recipes/easy-peach-cobbler-recipe.
Ingredients
1-3/4 lbs. fresh peaches
1/2 cup (4 oz.) salted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 tsp. vanilla extract
Directions
Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice peaches. (You will have about 4 cups.)
Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts.
Stir together flour, sugar, milk, and vanilla in a bowl.
Pour onto melted butter. (Do not stir.) Spoon peaches over mixture. (Do not stir.)
Bake in preheated oven until brown and bubbly, 45 to 50 minutes.
UPSIDE-DOWN PEACH COBBLER
This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This juicy pastry crosses a peach cobbler with a caramel-coated apple tarte Tatin. To make it, the peaches are caramelized with sugar in a skillet just like apples are in a classic tarte Tatin. But then, instead of being covered with pie dough or puff pastry, the fruit is topped with fluffy biscuit dough. While baking, the biscuits rise and brown, creating a golden, tender pillow on which the jammy fruit lands when it’s all unmolded. The whole thing is a bit more cakey in texture than the usual crisp-crusted Tatin, with the allure of fresh ripe peaches."
Prep Time: 20 minutes; Cook Time: 1 hour, plus at least 20 minutes' chilling; Total Time: 1 hour 40 minutes; Yield: 8 servings
This was featured in "Peach Cobbler as You've Never Seen It," and can be viewed online, go to . While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Biscuits
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed
3/4 cup plus 1 tablespoon sour cream, more for serving
1 tablespoon Demerara or raw sugar
For the Filling
3/4 cup granulated sugar
Pinch of fine sea salt
1 teaspoon honey
4 tablespoons unsalted butter, cut into pieces, at room temperature
2 pounds small peaches or nectarines (8 to 10), halved and pitted (if using large fruit, quarter instead of halving)
Sour cream, crème fraîche or whipped cream, for serving (optional)
Preparation
Place a piece of parchment or wax paper on a small rimmed baking sheet or a large plate.
To prepare the biscuits, in a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until the mixture looks like lima beans. Add 3/4 cup sour cream and pulse just to combine. Alternatively, you can do this in a bowl, cutting the butter into the flour mixture with a pastry cutter or two knives, then mixing in the sour cream. If the mixture is still too crumbly to hold together, add a tablespoon or two of water (or even a bit more: It should hold together as a crumbly, but not floury, dough).
Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Divide the dough into 9 equal pieces and roll them into balls. Transfer to the parchment paper-lined baking pan or plate, and flatten balls into 1/2-inch-thick disks; wrap loosely with plastic and chill for at least 20 minutes or up to 24 hours.
Heat oven to 350 degrees. To prepare the filling, in a 10-inch nonstick skillet, combine 1/4 cup water, sugar, salt and honey. Bring to boil, stirring. Stop stirring and continue to simmer until the caramel is the deep amber brown color of an Irish setter (it may be difficult to see with the skillet), 6 to 10 minutes.
Remove from heat and whisk in butter (stand back, the caramel may bubble up and splatter).
Arrange peaches, cut side down, as close together as possible in the skillet. Return to heat and simmer the peaches in the caramel for 5 minutes, then carefully flip the peaches to cut side up. Simmer for another 5 minutes to condense the juices.
Top peaches with biscuits. Brush the biscuits with remaining 1 tablespoon sour cream, then sprinkle with Demerara sugar.
Place skillet on a rimmed baking sheet to catch any overflowing filling, and bake until biscuits are golden brown, 40 to 50 minutes. Transfer to a rack to cool slightly (about 10 to 15 minutes but no longer), then carefully flip onto a serving platter, replacing any peaches that stick to the pan back onto the crust. It may look runny, but the caramel and juices will continue to set as they cool. Serve warm with sour cream, crème fraîche or whipped cream.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
CAKE MIX PEACH COBBLER
This is from Sarah Holden at the Food Network.
This recipe begins, "Much like a dump cake, this easy peach cobbler is made by spreading dry cake mix over a syrupy filling and then covering the top with pats of butter. In the oven, the juices from the filling and the melting butter slowly moisten the cake mix to create the batter."
Active Time: 10 minutes; Total Time: 1 hour 20 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Nonstick cooking spray, for the baking dish
5 cups sliced peeled fresh or thawed frozen peaches (about 2 pounds)
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Juice of 1 lemon
One 15.25-ounce box yellow cake mix
1-1/2 sticks (3/4 cup) unsalted butter, thinly sliced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.
PEACH AND BLUEBERRY CRUMBLES
This is from Ina Garten at the Food Network.
Prep Time: 20 minutes; Inactive Time: 5 minutes; Cook Time: 45 minutes; Total Time: 1 hour 10 minutes; Yield: 5 to 6 servings; Level: Easy
To view this yumminess, go to https://www.foodnetwork.com/recipes/ina-garten/peach-and-blueberry-crumbles-recipe-2014076.
Ingredients
For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
PEACHES AND CREAM PIE
This is from Crisco (you might want to sign up for their emails...).
Prep Time: 30 minutes; Cook Time: 15 minutes; Serves: 8; Difficulty: Moderate
To view this online, go to https://crisco.com/recipes/peaches-and-cream-pie/.
Ingredients
1 Classic Crisco® Pie Crust | Crisco – Double-Crust
1 egg white
Sugar
1/2 C. sliced natural almonds
2 tsp. butter
1 (8 oz.) pkg. cream cheese
1 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. heavy cream
3-1/2 C. peeled, sliced peaches (about 2 lbs. or 5 to 6 medium) OR 1 (20 oz.) bag frozen unsweetened freestone peach slices
1 Tbsp. lemon juice
1/2 C. sugar
2 Tbsp. Clabber Girl® Corn Starch
Directions
Prepare recipe for double crust pie, using 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
Roll out second half of dough. Cut out small leaf shapes using cookie cutter. Place around edge of pie crust. Brush with egg white; sprinkle with granulated sugar. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Cover with plastic wrap; freeze 10 minutes.
Heat oven to 425ºF. Remove plastic wrap. Bake pie crust 10 to 15 minutes or until lightly browned. Cool.
Increase oven temperature to 450ºF.
Place nuts and butter in baking pan. Bake at 450ºF until golden brown, stirring often. Cool. Sprinkle nuts over bottom of cooled baked pie crust.
Combine cream cheese, powdered sugar and vanilla in medium bowl. Beat at medium speed of electric mixer until well blended. Fold in whipped cream. Spoon over nuts in pie crust. Refrigerate 1 hour.
Combine 1-3/4 C. peaches and lemon juice in blender. Blend until well mixed. Combine sugar and corn starch. Add to blender. Blend to mix. Pour mixture into small saucepan. Cook and stir on medium heat until mixture thickens and boils. Boil 1 minute. Remove from heat. Cool.
Arrange remaining 1-3/4 C. peach slices on top of pie. Spoon glaze over peaches. Refrigerate until firm.
EASY PEACH COBBLER
This yumminess is from Southern Living Test Kitchen, and begins, "This six-ingredient easy peach cobbler recipe comes together in just 10 minutes." The intro then starts off, "If you ask people what they love the most about summers in the South, more than likely easy peach cobbler will be in the list of top five answers. Along with long, lazy weekends, minor league baseball games, going to the lake, and making homemade ice cream, a sweet, simple peach cobbler made with juicy, seasonal fruit is about as close to heaven as you can get on a summer's afternoon."
Active Time: 10 minutes; Total Time: 55 minutes; Servings: 6
To view this online, go to https://www.southernliving.com/recipes/easy-peach-cobbler-recipe.
Ingredients
1-3/4 lbs. fresh peaches
1/2 cup (4 oz.) salted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 tsp. vanilla extract
Directions
Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice peaches. (You will have about 4 cups.)
Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts.
Stir together flour, sugar, milk, and vanilla in a bowl.
Pour onto melted butter. (Do not stir.) Spoon peaches over mixture. (Do not stir.)
Bake in preheated oven until brown and bubbly, 45 to 50 minutes.
UPSIDE-DOWN PEACH COBBLER
This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This juicy pastry crosses a peach cobbler with a caramel-coated apple tarte Tatin. To make it, the peaches are caramelized with sugar in a skillet just like apples are in a classic tarte Tatin. But then, instead of being covered with pie dough or puff pastry, the fruit is topped with fluffy biscuit dough. While baking, the biscuits rise and brown, creating a golden, tender pillow on which the jammy fruit lands when it’s all unmolded. The whole thing is a bit more cakey in texture than the usual crisp-crusted Tatin, with the allure of fresh ripe peaches."
Prep Time: 20 minutes; Cook Time: 1 hour, plus at least 20 minutes' chilling; Total Time: 1 hour 40 minutes; Yield: 8 servings
This was featured in "Peach Cobbler as You've Never Seen It," and can be viewed online, go to . While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Biscuits
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed
3/4 cup plus 1 tablespoon sour cream, more for serving
1 tablespoon Demerara or raw sugar
For the Filling
3/4 cup granulated sugar
Pinch of fine sea salt
1 teaspoon honey
4 tablespoons unsalted butter, cut into pieces, at room temperature
2 pounds small peaches or nectarines (8 to 10), halved and pitted (if using large fruit, quarter instead of halving)
Sour cream, crème fraîche or whipped cream, for serving (optional)
Preparation
Place a piece of parchment or wax paper on a small rimmed baking sheet or a large plate.
To prepare the biscuits, in a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until the mixture looks like lima beans. Add 3/4 cup sour cream and pulse just to combine. Alternatively, you can do this in a bowl, cutting the butter into the flour mixture with a pastry cutter or two knives, then mixing in the sour cream. If the mixture is still too crumbly to hold together, add a tablespoon or two of water (or even a bit more: It should hold together as a crumbly, but not floury, dough).
Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Divide the dough into 9 equal pieces and roll them into balls. Transfer to the parchment paper-lined baking pan or plate, and flatten balls into 1/2-inch-thick disks; wrap loosely with plastic and chill for at least 20 minutes or up to 24 hours.
Heat oven to 350 degrees. To prepare the filling, in a 10-inch nonstick skillet, combine 1/4 cup water, sugar, salt and honey. Bring to boil, stirring. Stop stirring and continue to simmer until the caramel is the deep amber brown color of an Irish setter (it may be difficult to see with the skillet), 6 to 10 minutes.
Remove from heat and whisk in butter (stand back, the caramel may bubble up and splatter).
Arrange peaches, cut side down, as close together as possible in the skillet. Return to heat and simmer the peaches in the caramel for 5 minutes, then carefully flip the peaches to cut side up. Simmer for another 5 minutes to condense the juices.
Top peaches with biscuits. Brush the biscuits with remaining 1 tablespoon sour cream, then sprinkle with Demerara sugar.
Place skillet on a rimmed baking sheet to catch any overflowing filling, and bake until biscuits are golden brown, 40 to 50 minutes. Transfer to a rack to cool slightly (about 10 to 15 minutes but no longer), then carefully flip onto a serving platter, replacing any peaches that stick to the pan back onto the crust. It may look runny, but the caramel and juices will continue to set as they cool. Serve warm with sour cream, crème fraîche or whipped cream.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
CAKE MIX PEACH COBBLER
This is from Sarah Holden at the Food Network.
This recipe begins, "Much like a dump cake, this easy peach cobbler is made by spreading dry cake mix over a syrupy filling and then covering the top with pats of butter. In the oven, the juices from the filling and the melting butter slowly moisten the cake mix to create the batter."
Active Time: 10 minutes; Total Time: 1 hour 20 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Nonstick cooking spray, for the baking dish
5 cups sliced peeled fresh or thawed frozen peaches (about 2 pounds)
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Juice of 1 lemon
One 15.25-ounce box yellow cake mix
1-1/2 sticks (3/4 cup) unsalted butter, thinly sliced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.
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