Peach Recipes

Peach Dessert Cobbler

3 cups fresh sliced peaches 1/2 cup sugar
1 Tsbp. Cornstarch 1/4 cup brown sugar
1/2 cup cold water


Cook above in pan until thick. Then add 1 Tbsp. melted margarine & 1 Tbsp. lemon juice. Pour into 12 x 7 greased baking disk. Beat following and pour over peach mixture.

1 cup flour 1/2 cup sugar
1.5 tsp baking powder 1 tsp salt
1/2 cup milk 1/4 cup soft margarine

Mix together 1/4 tsp nutmeg and 2 Tbsp. sugar, and sprinkle over cake. Bake at 350 deg. F for 30 Min.

Peach Upside-Down Cake

Peach upside down

2 1/2 pounds large, ripe peaches 2/3 cup sugar
2 tablespoons unsalted butter 1 cup all-purpose flour
1 teaspoon baking powder 1/2 teaspoon baking soda
1/4 teasponn salt 1 tablespoon canola oil
1 large egg 1 teaspoon vanilla extract
1 teaspoon almond extract 1/2 cup low-fat buttermilk
1/2 teaspoon ground cinnamon

Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil. Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches. In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside. In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated. Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean. Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake. Makes 8 servings.

Peach Delight

3 cups peeled, sliced peaches Juice of 1/2 lemon
1 3/4 cup sugar 1 cup flour
1tsp. baking powder 2 Tbsp. oleo
1/4 tspl salt 1/2 cup milk
1 1/2 Tbsp. cornstarch 3/4 cup hot water.

Sprinkle peaches with lemon juice. Cream 3/4 cup sugar with oleo. Sift flour with baking powder and salt and add. Then add milk to sugar mixture to form stiff batter. Spread peaches in buttered 8x10 or 7x11 pan; spread batter over peaches.

Combine cornstarch and remaining 1 cup sugar. Sprinkle over top of batter. Pour boiling hot water over all. Bake at 350 F. for about an hour. Serve warm with whipped cream or ice cream.

Easy Fresh Peach Pie

9-inch unbaked pastry crust 1cup sugar
1/8 teaspoon cinnamon 6 medium-size fresh peaches, quartered
3 teaspoons flour 2 tablespoons

Mix sugar, flour, cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture. Dot with butter. Bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.