Peach-Blueberry Crisp
- Filling:
- 1 quart blueberries
- 4 white peaches, peeled and diced
- juice of half a lemon
- sugar to taste
- --
- Crumb Topping:
- 1 stick unsalted butter, softened
- ½ c all-purpose flour
- ½ c oats (regular or quick cooking)
- ½ c packed brown sugar
- ½ t cinnamon
- dash nutmeg
- dash salt
- Combine crumb topping ingredients in medium bowl and work into a crumbly mixture. Mixture should look gravely. Do not overwork or the mixture will become oily.
- Preheat oven to 375 degrees.
- Combine berries, peaches, lemon juice, and sugar in a rectangular baking dish.
- Top evenly with crumb mixture.
- Bake for 40 minutes, or until topping is crisp.
- Serve with vanilla ice cream.
3.5.3208
Peach Cobbler
- Filling:
- 1 quart sliced peaches
- ¾ c water
- 1 c sugar
- 2 T margarine
- 1½ t lemon juice
- 1 T cornstarch
- ½ c water
- --
- Topping:
- 2¼ c flour
- 1½ c sugar
- 3 t baking powder
- ½ t salt
- 1½ c milk
- 1 t vanilla
- ½ stick margarine, melted
- sprinkle of sugar and cinnamon
- Stir first five ingredients for filling in a large saucepan.
- Heat over medium heat until mixture comes to a boil.
- Dissolve cornstarch in ½ c cold water in small bowl. Add to mixture and return to a boil and heat until thickened.
- Pour filling into an 8½ x 11 casserole or baking pan.
- Mix first seven topping ingredients together and pour over the filling mixture.
- Sprinkle with sugar and cinnamon.
- Bake at 300 degrees for approximately 45 minutes or until brown.
3.5.3208
Peach Applesauce
- 4 large sweet apples
- 5 large peaches or nectarines
- 1 T apple juice, water, or canned peach juice
- 1 t ground cinnamon
- ½ t ground nutmeg
- ¼ c honey
- Peel, core, and slice the apples and place in a large, heavy-bottomed pan. Pit and slice the peaches and add to the apples, along with the apples juice, cinnamon, and nutmeg.
- Cover the pot and simmer over low heat for 20 minutes. remove the lid and simmer 10 minutes longer. Mash with a potato masher or puree in a food processor or blender in two batches. Stir in the honey.
- Spoon over oatmeal, pancakes, waffles, French toast, and quick breads or enjoy by itself.
- Refrigerate for up to 2 weeks; freeze for up to a year.
3.5.3208
Blackberry Peach Pie
- 1½ c Sliced Peaches
- 1¼ c Blackberries
- 1 T Lemon Juice
- ½ t Nutmeg
- ½ t Cinnamon
- ½ c Sugar
- 2 T Tapioca Mix
- In large bowl combine all of the above ingredients. Pour into a prepared bottom pie crust.
- Cover with a top crust, overlapping around edges. Cut hole in center of top crust.
- Bake at 325 degrees for 20-25 minutes. Brush with milk and sprinkle with sugar.
3.5.3208
Peach Bread
- ½ c butter or margarine, softened
- 1 c sugar
- 3 eggs (room temperature)
- 2¾ c flour
- 1½ t baking powder
- 1 t salt
- ½ t baking soda
- 1½ t cinnamon
- 3 c fresh diced peaches
- ½ c orange juice
- 1 t vanilla
- Preheat oven to 350 degrees and spray 9 inch loaf pan with non-stick spray.
- Cream butter, then gradually add sugar and combine well.
- Add eggs, one at a time, beating well after each one.
- In a separate bowl, combine flour, baking powder, salt, baking soda, and cinnamon.
- Stir dry mix into creamed mixture alternately with peaches, starting and ending with dry mix.
- Add orange juice and vanilla and stir well.
- Pour batter into prepared pan.
- Bake at 350 degrees for one hour, or until done.
- Cool and serve. Makes one large loaf, or two small loaves. Makes a nice gift.
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