All About Peaches - 7 Favorite Recipes

A few years ago my husband decided to plant a little peach tree in our back yard so we could enjoy a few fresh peaches every fall. Well, this tree has been more than generous and it's peaches keep me busy the whole month of September. Even after giving half of them away to neighbors and friends, we still have more than enough.

And did I mention they are the BEST peaches I have ever had and everyone asks for the name of the peach tree - and we have no idea (sorry)!

I want to share some of the recipes that have used to make my peaches "useful." I forgot to take photos but I will add them soon.

Peach Cobbler Dump Cake

This is the easiest and yummiest recipe, especially when you eat it warm with ice cream and/or whip cream on top.

Ingredients

2 (16 oz) cans peaches in heavy syrup (I use 7-8 fresh peaches which makes it a little drier without the heavy syrup, but it still tastes great)

1 (15.25 oz) package of yellow cake mix

1/2 c. butter

Optional: Vanilla Ice Cream, Whipped Cream

Instructions

1. Preheat oven to 375 degrees F.

2. Empty peaches into the bottom of a 9x13-inch baking pan.

3. Cover with the dry cake mix and press down firmly.

4. Cut butter into small pieces and place on top of cake mix.

5. Bake for 45 minutes.

6. Serve with vanilla ice cream or whipped cream, if desired.

Fresh Peach Pie

A few years ago my doorbell rang and when I answered it, there was my neighbor holding a beautiful peach pie. It was so good, that I not only asked for the recipe, but I decided that was the only peach pie recipe I was going to make for the rest of my life - nothing else compares!

Ingredients for bottom layer

9 inch pie shell (baked and cooled), I like to use a graham cracker crust instead

1- 3oz cream cheese, softened

1/2 pint (1 cup) whip cream

1/2 cup powdered sugar

1 tsp. vanilla

Instructions

Whip the cream cheese to soften. Add the sugar and vanilla.

Beat the whip cream until of forms stiff peaks and fold into the cream cheese and sugar mixture.

Pour into the pie shell and spread evenly. Refrigerate for at least an hour.

Ingredients for top layer

1 1/2 cups mashed fresh peaches

3 1/2 Tbsp. Cornstarch

1 cup granulated sugar

One fresh sliced peach

Instructions

Mix together and cook over medium heat until think. Let cool and add some fresh sliced peaches into mixture and pour over the cream cheese mixture. Refrigerate to set.

Peach Granita

This is a perfectly healthy dessert and one that is very refreshing and tasty. It is also pretty simple to make and only has a couple of ingredients.

Ingredients

5 ripe peaches peeled, pit removed and roughly chopped

1/2 cup water

1 Tbsp lemon juice or lime juice

1/4 cup honey or sugar more or less to taste

Instructions

1. Place peaches, water and lemon juice in a blender or food processor. Add honey to taste, depending on how sweet the peaches are (I used three tablespoons honey). Blend until smooth.

2. Pour peach mixture into a large baking dish suitable for freezing and place flat in the freezer. If possible, use a big metal pan tp make sure it is as spread out as possible. This will speed up the freezing process.

3. Freeze for about ½ hour or until icy at the edges. Using a fork, scrape ice crystals from the edges. Stir mixture well, breaking all icy chunks, and put back in the freezer.

4. Repeat every half hour for about 3 hours (exact time will depend on your freezer). Granita is ready when granular but still slushy.

5. Scrape granita into glasses or small bowls and serve immediately (it melts quickly!)

Homemade Peach Jam - Makes 6-8 half pint jars

I turned to this recipe because I wasn't using my peaches fast enough and I needed to make something that we didn't have to eat right away. It will also be so nice to have peach jam through the winter. This recipe as a little "zing" to it that makes you want to keep coming back for more. I guarantee you will eat a lot of toast with jam!

Ingredients

4 cups of smashed peaches (about 7 medium peaches)

1 package of powdered pectin (1.75 oz pkg)

2 Tbsp. lemon juice

4 cups granulated sugar

1/2 tsp cinnamon

Instructions

Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.

Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well.

Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface.

Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.

Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)

Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from the top. Seal them and process 5 minutes in a boiling water bath or steamer.

Peach Lemonade

This! Wow! What a refreshing drink, especially if you like the peach flavor. Regular lemonade will never be the same again.

Ingredients

2 cups water, plus 2 more cups of water

2 medium peaches, chopped

1 cup sugar

3/4 cup lemon juice

1 medium lemon

Mint sprigs, optional

Instructions

In a small saucepan, bring 2 cups water, peaches and sugar to a boil. Reduce heat; cover and simmer for 5-7 minutes or until peaches are tender. Remove from the heat. Cool. Strain, discarding peach skins.

In a large pitcher, combine the peach mixture, lemon juice and remaining water. Add lemon slices and mint if desired. Serve over ice.

Peach Crisp

I found this recipe on the website: TastesBetterFromScratch and it's a winner! She probably has other really good recipes too - go check her out!

Ingredients - Crumb Topping

1/2 cup flour

1/2 cup old-fashioned oats

1/2 cup light brown sugar

1/2 tsp. baking powder

1/4 tsp. ground cinnamon

dash of ground nutmeg

dash of salt

1/2 cup cold butter, diced into small chunks

Ingredients - Peach Filling

3 1/2 pounds of fresh peaches (about 6-8) peeled, cored and slices about 3/4" thick

1/4 cup granulated sugar

2 Tbsp. flour

2 tsp. lemon juice

1/2 tsp. vanilla

dash of cinnamon

Instructions

1. Add the sliced peaches to a medium size bowl.

2. Add ¼ cup sugar and toss to coat.

3. Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.

4. Meanwhile, make the crumb topping by combining all ingredients.

5. Cut in the butter with a pastry blender or fork until the mixture resembles small crumbs. Refrigerate the mixture until ready to use.

6. Preheat oven to 375 degrees F.

7. Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl.

8. Measure out ¼ cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!).

9. Stir in the flour, lemon juice, vanilla, salt, and cinnamon.

10. Pour mixture over peaches and toss to combine.

11. Pour peaches into a 8x8'' or similar size dish.

12. Sprinkle crumb topping evenly over the top.

13. Bake for 30-35 minutes or until golden brown and top is set.

14. Remove from oven and allow to cool for at least 10 minutes before serving.

15. Serve with vanilla ice cream, if desired.

Peach Ice Cream - you will need an ice cream freezer for this recipe

I finally ran out of peaches and haven't made this yet, but my friend swears by it so I wanted to share it with you.

Ingredients

2 cups chopped peaches (without peels)

1/2 cups sugar, and another 3/4 cups sugar

2 cups heavy cream

1 cup whole milk

1/2 tsp vanilla

Instructions

• Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.

• Blend peach mixture in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)

• In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.

• Pour into your ice cream maker, according to the directions and freeze.

• Serve immediately for soft serve ice cream or for "scoopable" ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.