Tag Archives: peaches

Peach Crumb Galette

  • dough for 1-crusted pie
  • 3-4 large, ripe peaches, peeled and sliced
  • 3 Tbsp butter
  • 1/4 c. flour
  • 1/4 c. packed brown sugar
  • pinch cinnamon
  • pinch nutmeg

Roll out dough and place on parchment-lined baking sheet (with edges, it’ll bubble over).  Arrange peaches in the center of the dough, then fold up the edges.  Combine remaining ingredients with your fingers and sprinkle over the peaches.  Bake 375°F for 40-50 minutes, until crust is golden brown.



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Peach Season!

The peaches are ripening! Here’s a roundup of my favorite peach recipes…


Peach Shortcake

Peach Raspberry Crumb Pie (one of my favorites!)

Peach Crumble

Johnnycake Peach Cobbler

I love to see peach recipes in my blue and white dishes, it’s such a pretty contrast! Peaches are Ed’s favorite fruit, and this year I’m planning to learn to make peach ice cream. What’s your favorite peach recipe?


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Peach Shortcake


I used home-canned peaches for this recipe today, but by all means use fresh ripe peaches, sliced and sprinkled with a little bit of sugar if they’re in season.  These biscuits have cornmeal in them, which I find to be very yummy when combined with peaches, as you can see from my recipe for Johnnycake Peach Cobbler

Cornmeal Buttermilk Biscuits

  • 1 1/2 cup flour
  • 3/4 cup yellow cornmeal
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 stick cold butter, diced
  • 1 egg
  • 1/2 cup buttermilk
  • 2 Tbsp honey

Preheat oven to 425°F.  Combine the dry ingredients in a large bowl.  Use your fingers to blend in the butter.  Combine the egg, buttermilk and honey, then add to the flour mixture.  Form into 6-8 biscuits and bake for 12-15 minutes or until golden.

Sweetened Whipped Cream

  • 1 cup heavy cream
  • 1 tsp sugar
  • 1/2 tsp vanilla

Make the whipped cream by beating the heavy cream, sugar and vanilla until peaks form. 

Split open the warm biscuits, top with peaches and sweetened whipped cream.


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Peach Crisp

Using Frozen Local Peaches


This recipe uses peach pie filling that I made and froze in August.  The instructions and recipe can be found here.

  • Peach pie filling
  • 1 stick of butter, softened
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon

Defrost peach pie filling (if needed) by letting it thaw in the fridge overnight or using the microwave.  Place in a pie plate.  Combine remaining ingredients using your hands to make the crumb topping.  Sprinkle on top of the peaches and bake at 375°F for 1 hour.  Let cool before serving.

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Peach Raspberry Crumb Pie

I had some leftover pie crust in the fridge from my last pie, and needed to use it up.  It was only enough for a bottom crust, so I decided to make a crumb topping.  Ed and I were both pleased with the results!  I doubled the filling recipe and froze one pie’s worth, which doesn’t take that much time, since you’re already peeling and slicing the peaches.

Peach Raspberry Crumb Pie

  • dough for one-crust pie
  • 5 cups peeled, sliced ripe peaches
  • 1 1/2 cups fresh raspberries
  • 1/2 cup sugar
  • 3 heaping Tbsp flour

Crumb Topping

  • 1 stick butter, softened
  • 2/3 cup flour
  • 1/2 cup sugar
  • dash cinnamon

Line the pie plate the the pie crust and crimp the edges.  Combine peaches, raspberries, sugar and flour in a large bowl.  Pour into the crust.  Combine all ingredients for the crumb topping, using your fingers to mix until crumbly.  Top pie with topping, and bake in a 350°F oven until the fruit is bubbly and the crust is golden brown.  You probably want to put it on a tray to prevent drips in your oven.

If you want to freeze a pie’s worth of filling, double the recipe for the filling.  Line a pie pan with foil, then pour half of the filling in it.  Freeze until hard, then remove from the pan, peel off the foil, and store in a gallon-sized freezer bag.  For a picture, see my post about freezing peach pie filling.


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Canning Peaches and Raspberries

Peach Raspberry Jam

  • 3 cups peeled crushed peaches
  • 1 1/2 cups crushed raspberries
  • 1 package pectin
  • 6 cups sugar

Sterilize jars and lids.  Combine the peaches, raspberries, and pectin in a large pot and bring to a boil.  Stir in the sugar and return to a boil.  Boil hard for 1 minute.  Ladel into hot jars, screw on caps and process for 10 minutes.

Canned Peach Pie Filling

  • 5 cups peeled and sliced peaches
  • 1 1/2 cup sugar
  • 2 cup water
  • sprinkle cinnamon
  • 1/4 cup bottled lemon juice

Sterilize a quart-sized jar and lid.  Combine sugar, water and cinnamon in a large pot.  Bring to a boil, then add the lemon juice and boil for another minute.  Stir in the peaches and bring back to a boil.  Continue to boil for 5 minutes.  Ladel into hot jar, cap, and then process for 30 minutes.  Makes 1 quart, which will make 1 small pie.

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