5 Peach Recipes

5 ways to do peaches this August

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It’s peach season. Or that’s what I always think of when it hits August. My memories of growing up include going my grandma and grandpa's house, especially during the summer. In August, my grandma would buy crates of peaches. So August reminds me of peaches and her.

One of the things my grandma would make was her peach slices. It was a peach pie, with a homemade crust on top and bottom. She made it in a long sheet pan, and we would eat it for breakfast or as a dessert for lunch or dinner (I had to give up lunch dessert years ago). We also had it in the afternoon as a snack. We would eat it cold, or warmed up with ice cream. Also in August she would have a big pail of peach ice cream. So yeah, August is peach season for me.

She’s been gone 28 years now but I still remember her and those days.  Even though I can’t recreate her desserts or the memories, I still attempt to do something peach worthy when I see those peaches in the grocery store front and center.

So, in the spirit of all things peaches, here are 5 ideas of what to do when you load up on peaches this month.


Peach Crisp


WHAT YOU NEED

  • 5-6 peaches, peeled, pitted and sliced
  • ¼ cup sugar
  • 2 T flour
  • 2 cups old fashionable oats
  • ¾ c brown sugar
  • 1/4 cup flour
  • 1 stick (1/2 cup) salted butter, softened
  • 1 tsp cinnamon, optional

WHAT YOU DO

  1. Preheat oven to 350.
  2. Put peaches in a 8x8 baking dish.
  3. Combine ¼ cup sugar and 2 T flour, sprinkle on peaches and then toss peaches to make sure they’re coated.
  4. For topping, combine all ingredients (from oats to cinnamon) until blended and crumbly. Spoon evenly over peaches.
  5. Bake for approximately 45 minutes until peaches are tender, and topping is crispy.
  6. Top with ice cream or whipped cream.

peach pie


WHAT YOU NEED

  • 5-6 peaches, peeled, pitted and sliced.
  • 1 package refrigerated pie crusts (usually contains 2 crusts)
  • 1 egg
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 2 T flour
  • ¼ tsp salt
  • ¼ c butter, cut into small pieces

WHAT YOU DO

  • Preheat oven to 425.
  • Remove pie crusts from refrigerator to soften while combining other ingredients.
  • Dry the peaches with some paper towel to remove excess moisture from the peaches so the pie doesn’t get runny.
  • Combine peaches, sugars, flour and salt. With egg, separate and discard yolk. Beat egg white.
  • When dough is warmed up a bit to make it more pliable, place one pie crust in bottom of pie plate and press in. Lightly brush bottom crust with egg white. Add peach mixture. Place butter pieces on top of peaches. Top pie with remaining crust, and flute edges by pinching or with fork. Brush crust top with egg white and make a few slits on top of crust.
  • Bake at 425 for 15 min then reduce to 350 and make for another 30-40 min. To prevent edges from getting too dark, place a pie rim or foil over for final minutes.
  • Serve plain, or with ice cream or whipped cream.

grilled peaches


WHAT YOU NEED

  • 4-6 peaches (4-6 servings)
  • Ice cream

WHAT YOU DO

  • Half peaches, peel and pit
  • Place on grill, face down on low heat
  • Grill until hot
  • Serve with ice cream

 


peach smoothie/MALT


WHAT YOU NEED

  • 1 peach, pitted, peeled and sliced
  • ½ c ice
  • 8 oz milk, almond or coconut milk
  • ¾ plain yogurt
  • Add scoop of vanilla ice cream or 1 tsp sugar for sweetness (optional)

WHAT YOU DO

  •  Combine all ingredients in blender until ice is crushed. Can add other fruit to it as well.

 


peach margarita


For 2

WHAT YOU NEED

  • 1-2 peaches, peeled, pitted and puréed
  • 1-2 cups Lime juice (depends if you want you drink more peach or more lime)
  • 2 T Simple syrup
  • 2 shots Silver tequila
  • 2 shots Grand Marnier

WHAT YOU DO

  • In cocktail shaker. combine all ingredients and shake. Pour into glasses over ice.

 

Note: I prefer to peel peaches before I use them. To make peeling them easier, blanch your peaches before you use them.  Slice an X on the bottom of the peaches and add them to already boiling water. Boil 2-3 minutes. Carefully remove them and let them cool in cold water. Skins should slip off easily.