"The purest and most thoughtful minds are those which love color the most"
-- John Ruskin

Tuesday, September 20, 2011

How to Use Lots of Peaches!

Peach Jam-- Yummy!
My lovely peach tree has produced a bounty of fruit this year, almost to the point of making me insane!  Every year I have the dilemma of what to do with hundreds of peaches that ripen all at once.  They are covering my countertop waiting to be bottled, made into jam, delivered to neighbors, sold by my children on the corner, made into pies, cobblers and frozen for another day.  I thought I'd share two of my favorite recipes that use the peaches: peach cobbler & peach pie filling that I freeze in pie tin.

Emily's Favorite Peach Cobbler

1/2 C. brown sugar
1 Tbs. corn starch
20 oz. fresh or frozen peaches, thawed
1 Tbs. fresh lemon juice

1 C. flour
1/2 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 C. butter
1/2 C. milk

1/4 tsp. nutmeg

Prepare filling in 1 quart saucepan:  Combine brown sugar, cornstarch, and 1/2 C. water.  Bring to boil over medium heat, stirring constantly.  Remove from heat; stir in peaches and lemon juice.  Spoon mixture into 1 1/2 quart round or square baking dish.

Heat oven 350 degrees.

Prepare topping in medium bowl:  Combine flour, sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  Stir in milk until well blended.  Spread dough over peach mixture, and sprinkle with nutmeg.  Bake 30-35 minutes until golden brown.

Granny J.'s Peach Pie filling

1 1/4 C. sugar
1/3 C. flour
1/2 tsp. cinnamon
1 Tbs. lemon juice
4 C. fresh peaches
2 Tbs. butter
9-inch pie tin

Combine sugar and cinnamon in bowl.  Stir in peaches and coat.  Pour into pie tin and cover tightly with tin foil.  Freeze if desired.  When ready to make pie, thaw the filling in the fridge, then place a pie crust on top.  Dot with butter and bake at 375 degrees for 40-50 minutes until crust is brown and filling is bubbly. 

a little bag of heaven for my neighbors!

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