Growing up, we always had fresh fruit. My Momma made sure of it. Peaches always make me think about summer time in Eudora, MS. We used peaches for jams, preserves, pies, and so on. There was always something to make that we would love.
I thought I'd share some of my favorite recipes with you. I hope y'all enjoy.
For the crumb topping
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
Dash of salt
1/3 cup cold unsalted butter, diced into small chunks
For the Peach filling
3 1/2 pounds fresh peaches (about 6-8) peeled, cored and sliced about 3/4in thick
1/4 cup granulated sugar
2 Tablespoons all-purpose flour
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
Dash of salt
Dash of cinnamon
Add the sliced peaches to a medium size bowl.
Add 1/4 cup sugar and toss to coat.
Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.
Meanwhile, make the crumb topping by combining all ingredients. Cut in the butter with a pastry blender or fork until the mixture resembles small crumbs. Refrigerate the mixture until ready to use.
Preheat oven to 375 degrees.
Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl.
Measure out 1/4 cup of the peach juice and add it to a small bowl. Stir in the flour, lemon juice, vanilla, salt, and cinnamon.
Pour mixture over peaches and toss to combine. Pour peaches into an 8x8'' or similar size dish.
Sprinkle crumb topping evenly over the top.
Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.
Tennessee Peach Pudding
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
1/2 cup milk
3 cups sliced peeled fresh or frozen peaches
1-1/2 cups water
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon ground nutmeg
Vanilla ice cream, optional
Preheat oven to 400 degrees. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.
Fresh Peach Ice Cream Recipe
5-6 fresh peaches peeled and sliced
1 1/2 cups granulated sugar
Juice of 1 large lemon
1-2 teaspoons vanilla extract
1/8 teaspoons almond extract optional, but delicious
2 cups heavy cream don't sub for light cream or half-and-half
In a large bowl, mix together the peaches, sugar, lemon juice, and extracts. Let sit for about 15 minutes, stirring occasionally until the sugar is dissolved and peaches have released their juices. Mash with a potato masher. Measure out 2 cups of the mashed peaches. Reserve the remaining mashed peaches in a small bowl and chill until very cold. Puree the 2 cups in a blender or food processor. Add the heavy cream and pour into a clean bowl, cover with plastic wrap and chill until very cold. Churn according to manufacturer directions. Mix reserved mashed peaches with the ice cream after it is finished churning and place in an airtight, freezer-proof container. Allow the ice cream to harden for a few hours in the freezer before serving.
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