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Peach Crisp

Peach Crisp
 
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I usually make a double recipe and put it in a 9 x 13 cake pan. If making it as written, use an 8 x 8 square pan.
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Ingredients
  • 1 can Paulus Orchard peaches
  • ⅔ c packed light brown sugar
  • ½ c flour
  • ½-2/3 c Quaker Oats
  • ⅓ c softened margarine
  • 1 t cinnamon
  • ¾ t ground nutmeg
Instructions
  1. Place peaches in a greased 8 x 8 pan.
  2. Mix sugar, flour, oats, cinnamon, and nutmeg.
  3. Cut margarine into mixture until crumbly.
  4. Pour mixture over peaches.
  5. Bake at 375 degrees for 30 minutes.
  6. Serve warm with ice cream.

 

Peach Raspberry Cobbler

Peach Raspberry Cobbler
 
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This is another favorite of Dan's. I've also made it with blueberries instead of raspberries. Either way, it's great.
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Ingredients
  • Filling:
  • 3 cups ½ inch thick slices of pitted, peeled ripe peaches (about 5 peaches)
  • 1 cup fresh raspberries
  • 2 T fresh lemon juice
  • ½ c sugar
  • 2 T cornstarch
  • 2 T unsalted butter, melted
  • --
  • Topping:
  • ⅔ c all-purpose flour
  • ¼ c sugar
  • 1 t baking powder
  • ⅛ t salt
  • 2 T unsalted butter, melted
  • ¼ c regular or low-fat sour cream
  • 1 T milk
  • 1 T sugar
  • vanilla ice cream (optional)
Instructions
  1. Heat oven to 375 degrees.
  2. Butter a 9x9x2 inch square baking dish or other shallow 2½ quart baking dish.
  3. Mix together peaches, raspberries, and lemon juice in a large bowl.
  4. Stir together sugar and cornstarch in a small bowl.
  5. Add to the berry mixture; toss together to mix well.
  6. Pour into prepared pan. Drizzle evenly with melted butter.
  7. Stir together flour, sugar, baking powder and salt in a large bowl.
  8. Stir together melted butter and sour cream in a small bowl.
  9. Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
  10. Roll the dough out on lightly floured surface to ⅓ inch thickness.
  11. Cut out pieces with a 2½ inch round cookie cutter or other desired shape.
  12. Arrange cutouts evenly over fruit.
  13. Brush cutouts with milk.
  14. Sprinkle with sugar.
  15. Bake at 375 degrees for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly. Transfer to a wire rack to cool.
  16. Serve with ice cream if desired.

 

Peach Dumplings

Peach Dumplings
 
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Ingredients
  • 8 perfect peaches (easily found at Paulus Orchards!)
  • ¼ c packed brown sugar
  • 1 T ground cinnamon
  • pastry for 2-crust pie
  • spicy honey sauce (recipe below)
  • sweetened whipped cream
  • --
  • Spicy Honey Sauce:
  • ⅔ c maple syrup (PA Maple syrup sold at Paulus Orchards)
  • ⅓ c honey (Use honey made from the bees at Paulus Orchards!)
  • ½ t ground allspice
  • 1 t ground cinnamon
Instructions
  1. Heat oven to 400 deg.
  2. Peel peaches and cut in half. Removes stones. Drain on paper towels, keeping pairs matched.
  3. Combine brown sugar and cinnamon.
  4. Fill each peach pit hole with brown sugar and cinnamon. Press matched halves together.
  5. Divide pastry in half and roll each half into a 14-inch square.
  6. Cut each 14-inch square into four 7-inch squares.
  7. Place a peach on each square. Moisten corners of pastry squares; bring 2 opposite corners up over peach and pinch.
  8. Repeat with opposite corners; pinch edges to seal.
  9. Place dumplings in a baking dish large enough that dough does not touch.
  10. Bake for 30 to 40 minutes until crust is golden brown.
  11. Meanwhile, prepare spicy honey sauce by mixing maple syrup with honey in a small, heavy saucepan and heating over LOW heat while stirring. When syrup is hot, add spices and cook over MEDIUM heat, stirring until sauce boils. Makes 1 cup.
  12. Serve dumplings warm or cool with warm sauce and sweetened whipped cream.

Peach-Blueberry Crisp

Peach-Blueberry Crisp
 
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This yummy recipe is from my mom.
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Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat oven to 375 degrees.
  3. Combine berries, peaches, lemon juice, and sugar in a rectangular baking dish.
  4. Top evenly with crumb mixture.
  5. Bake for 40 minutes, or until topping is crisp.
  6. Serve with vanilla ice cream.

 

Peach Cobbler

Peach Cobbler
 
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Author:
Ingredients
  • 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
Instructions
  1. Stir first five ingredients for filling in a large saucepan.
  2. Heat over medium heat until mixture comes to a boil.
  3. Dissolve cornstarch in ½ c cold water in small bowl. Add to mixture and return to a boil and heat until thickened.
  4. Pour filling into an 8½ x 11 casserole or baking pan.
  5. Mix first seven topping ingredients together and pour over the filling mixture.
  6. Sprinkle with sugar and cinnamon.
  7. Bake at 300 degrees for approximately 45 minutes or until brown.
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