This is just Peachy...

Peach and Cinnamon Cobbler

Spectacularly Southern, this cobbler is easier than pie!                                 

                                 

You may want to have some vanilla ice cream on hand, particularly if you are serving this warm. As you should!!

Ingredients

·    Butter for coating dish

FILLING

·     6 cups peaches, halved, pitted, and sliced 1/4 inch thick

·     3/4 cup sugar

·     1/4 cup quick-cooking tapioca

·     1 teaspoon ground cinnamon

·     1 teaspoon freshly squeezed lemon juice

·     Pinch salt

TOPPING

·    1 2/3 cups all-purpose flour, plus additional for dusting

·    3 1/2 tablespoons sugar

·    1 1/2 tablespoons baking powder

·    1/8 teaspoon salt

·    6 tablespoons cold unsalted butter, cut into cubes

·    2/3 cup heavy cream, plus additional for brushing

Directions

1.   Preheat oven to 350°F.

2.  Butter a 2 1/2-quart baking dish.

3.  In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

4.  For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt.

5.  Pulse or cut in the butter until the mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together.

6.  Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

7.  Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

recipe source... the deen brothers

Peach Pie with Coconut Streusel

A deeeeelicious peach pie with a difference - made with brown sugar and a coconut topping!

Best made with juicy ...
fresh Peaches!!

Ingredients

·    1 (9 inch) unbaked pie shells

·    2/3 cup brown sugar

·    3 tablespoons flour

·    1/2 teaspoon nutmeg, freshly grated

·    6 cups peaches, peeled and sliced

·    1/3 cup oatmeal

·    1/4 cup sweetened flaked coconut

·    1 1/2 tablespoons butter, melted

Directions

·    Preheat oven 375 degrees.

·    Combine 1/3 cup sugar, flour and nutmeg in a bowl.

·    Sprinkle mixture over peaches, toss gently.

·    Mixture will be juicy!

·    Note: if peaches are very ripe (you can tell when you slice them and they are dripping with juice!) use an additional 1 to 2 tablespoons of flour.

·    Spoon peaches into prepared pie crust and Bake 375 degrees for 30 minutes.

·    Remove from the oven and add streusel.

Streusel

·    Combine 1/3 cup sugar, oatmeal, coconut and butter.

·    Mix with a fork until crumbly and the ingredients are moistened with the butter.

·    This takes 2-3 minutes.

·    Sprinkle over peach mixture.

· Return pie to oven, reduce heat to 350 degrees and bake an additional 30 minutes or until peaches are tender and topping is golden brown. Cool on a wire rack.

Recipe source…food.com

Peach Crisp in-a-jar

                    Peach crisp anyone?                     How about 

peach crisp in-a-jar?

I am pretty sure I could eat… three or maybe four of this yumminess!!

Ingredients

Peach Crisp Filling:

·    6 fresh peaches, peeled and chopped

·    1 cup sugar

·    1/2 tsp. cinnamon

·    2 eggs beaten

·    Juice from one lemon (I used a lime because I didn’t have a lemon on hand)

·    1/2 cup of flour

Graham Cracker Crust:

·    16 graham crackers crushed

·    6 tablespoons melted butter

·    2 tablespoons sugar

Crumble Topping:

·    1 1/4 cups flour

·    1/2 cup brown sugar

·    1/4 tsp. salt

·    1/4 tsp. cinnamon

·    one stick of butter, melted

1.   Preheat oven to 350 degrees.

2.  Prepare peaches.

   

3.  In a large bowl, combine peaches along with the rest of the peach crisp filling ingredients. Set aside.

4. Place crushed graham crackers, melted butter and sugar in a medium bowl and mix thoroughly.

5. Press several tablespoons of the mixture into each jar and press down with a measuring cup.

6. Mix ingredients for crumble topping using a whisk.

7.  Set aside crumble topping.

8.  Add peach filling to the jars, making sure you leave room for the crumble topping.

9. Spoon your crumble mixture on top of peach filling. If you are planning to add a lid, do not overfill.

·    Place jars on a parchment lined baking sheet and bake for 30-35 minutes on a low oven rack.

·    I turned my oven up to broil for the last couple of minutes to brown the crumble topping. Enjoy!

·    Simply Amazing with a scoop of vanilla ice cream on top!

Homemade Peach Ice Cream

I’m not sure if there is any food that screams                summer more than ice cream.              It’s cool, refreshing, and there’s 

a flavor for everyone!

This peach ice cream combines two summer favorites… peaches and ice cream!

                 If you've never made                    homemade ice cream before, 

  this would be a perfect recipe to start with.

 This peach ice cream recipe is very simple and            you will have fabulous results!!

ingredients

·    2 cups heavy cream

·    2 cups milk (whole)

·    1/4 cup honey, warmed slightly

·    6 Tablespoons (1/4 cup plus 2 Tablespoons) sugar

·    2 teaspoons pure vanilla extract

·    2 large (or 3 medium) fresh peaches

Directions

1.   Prepare peaches by peeling, and removing the pit. Puree ONE of the peaches (in a blender or food processor) until smooth.

2. Dice the other peach into small pieces (about the size of a pea). Set peaches aside.

3.  In a large bowl add the cream, milk, honey, and sugar. Whisk a minute or so, until the sugar has dissolved.

4. Add vanilla.

5. Add peach puree and diced peaches and whisk or stir until well combined.

6. Taste for sweetness and if desired, add additional sugar (1-2 tablespoons), then whisk until dissolved.

7. Pour ice cream mixture into an ice cream maker and follow the freezing directions.

8. I like using honey in this recipe, but if desired, feel free to replace the honey with sugar (in equal amounts).

9. The simple list of ingredients in this style of homemade ice cream causes the ice cream to freeze quite hard. I recommend setting the ice cream out at room temperature about 10 minutes before serving.

Recipe Source - Glorious Treats                                                                   

 

Honey Roasted Peaches

This is the ultimate summer  treat! A glorious   combination of fresh    peaches, buttery honey    sauce topped with cool      mascarpone cream and                                toasted almonds.

To serve four hungry guests (or eight slightly 

more refined guests) you'll need:

·    4 Peaches

·    Butter

·    Honey

·    8 oz. Mascarpone

·    5 -5 1/2 oz. Heavy cream

·    1 tsp. Vanilla extract

·    Slivered almonds

1.   Pre-heat your oven to 350 and slice your peaches into halves, removing the stones as you go.

2. Place the halves into a baking tray and top each with a little slice of butter.

3.  Drizzle honey over the top. Be as generous as you like, but remember peaches are already quite sweet so don't go crazy.

4. Pop them into the oven for about 20 mins. Keep an eye on them to make sure they don't burn. While they're bubbling away, you can make your cream and toast your almonds.

5. In a bowl mix together your mascarpone, cream & vanilla. Place to one side or in the refrigerator if you're making it ahead of time. Heat a dry frying pan and when it's good 'n' hot, add your almonds. Flip them around the pan, taking care not to let them burn. When they're nice and brown, tip them out and leave to cool. After 20 minutes your peaches should be bronzed & bubbling. Remove them from the oven & serve.

6. Pop a peach onto a plate, spoon some of the sauce from the pan over the top, smother in mascarpone cream & sprinkle with almonds.

Peach Pie Bars

      These are everything you'd think they'd be...       sweet, buttery, and delicious.

The peach-sour cream filling seeps into the crust              and topping a bit, giving you the         

best of both worlds - a crispy crust and topping with a soft and sweet filling! Enough said…

Crust and Topping

• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1/4 tsp salt
• 1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

• 4 large eggs
• 1 1/2 cups sugar
• 1 cup sour cream
• 3/4 cup flour
• pinch salt
• 1/4 tsp cinnamon
• 1 tsp vanilla extract
• 2 1/2 lbs. peaches, peeled, pitted, and chopped

1.   To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan.

2.  Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.

3.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

4. Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.

5. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, cinnamon, and vanilla extract.

6. Gently fold in the peaches and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

7.  Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Adapted from Rebecca Rather… The Pastry Queen