Sarah's Peach Recipes
Fresh Peach Ice Cream “No Churn”
5 Peaches, peeled and cut (approx. 3 cups)
¼ Cup Sugar
1 Tbsp Fresh squeezed lemon juice
1 14oz can Sweetened Condensed Milk
2 ½ Cups heavy Cream
1 tsp Vanilla
1 tsp Almond Extract (optional)
½ tsp Salt
Instructions:
- Place peeled and cut peaches in a bowl. Add sugar and fresh lemon juice. Using a blender or potato masher, break up the peaches to the desired consistency and set aside for sugar and lemon juices to blend together.
- In a mixer whip heavy cream until peaks form. On low, add in the sweetened condensed milk, salt, vanilla and almond extract if desired. Once mixed, add the peaches and stir together.
- Pour mixture into a glass or metal loaf pan and cover. Place in the freezer for 4 hours- overnight.
- Once frozen, scoop & serve. r inspiration on how to cook with colorful produce? Check out our collection of healthy and delicious recipes made with vibrant fruits and vegetables.
Fresh Peach Cobbler with Oatmeal “Cookie” Topping
10-12 peaches, peeled and cut.
½ Cup white sugar
½ Cup brown sugar
1 tsp Apple Pie Spice
1 Tbsp Fresh squeezed lemon juice
3 Tbsp Cornstarch
Oatmeal “cookie” topping
2 ½ Cups Flour
½ Cup Rolled Oats (not quick oats)
½ Cup white sugar
½ Cup brown sugar
1 Tbsp Cinnamon
1 Tbsp Baking Powder
1 tsp Salt
1 Cup Chilled Butter
½ Cup hot water
- Preheat oven to 375* F
- In a large bowl combine all ingredients for the peach portion of the cobbler. Mix well and pour into an 11x14 glass baking dish or a dutch oven. (I prefer to use an enamel coated dutch oven)
- Place the peach portion of the cobbler in the oven for approx. 10 minutes while you mix the cookie topping.
- In a large bowl combine all dry ingredients to the cobbler topping. Cut chilled butter into small chunks. Using a pastry blender, cut butter into dry ingredients until a large and crumbly texture appears. Add hot/boiling water and mix well.
- Remove the peach mixture from the oven and add spoonfuls of the topping evenly over the peach mixture. Place back in the oven.
- Bake uncovered for an additional 30 minutes or until the top of the cobbler is golden brown.
- Serve warm with vanilla or homemade peach ice cream (see my no churn ice cream recipe).
Fresh Peaches and Cream Chilled Sugar Cookies
Approx. 10-12 large cookies or 20-24 small cookies
Fresh Peach Topping
4 Fresh peaches, peeled & cut
1 tsp Fresh squeezed lemon juice
¼ Cup White Sugar
½ tsp Almond Extract
Cookies
1 Cup butter softened
1 Cup white sugar
2 Eggs
1 tsp Almond Extract (optional)
1 ½ tsp Vanilla
3 Cups Flour
2 tsp Baking Powder
2 tsp Cornstarch
Frosting
1 ½ Cup Whipping Cream
½ Cup Powdered Sugar
2 Tbsp Whipped Cream stabilizer (I use Cornaby’s Ultra Gel found at Macey’s with the freezer jam products)
¼ Cup Instant Vanilla Pudding powder
- Preheat the oven to 350.
- Prepare peach topping by peeling and cutting fresh peaches and mixing all peach topping ingredients together. Set aside or chill in an airtight container in your refrigerator.
- For cookie dough combine butter and sugar in a mixer until light and fluffy. Add vanilla, eggs and almond extract and beat until mixed.
- Add dry ingredients and combine together. Scoop out one Lg. spoon or approx ¼ cut of dough and form into a ball.
- Flatten cookies on pan. You can use the base of a glass covered in sugar. Repeat the process of adding sugar to each cookie as you flatten. Space cookies accordingly, I usually only put 5-6 lg. Cookies on a pan as they tend to spread during the baking process.
- Bake for 9-11 minutes and allow cookies to cool on sheet.
- During the cooling process, make the frosting.
- Whip the cream with powdered sugar and stabilizer. Mix until stiff peaks are formed. On low speed add the vanilla pudding powder. Mix well until pudding is combined well and maintain stiffness. Store in the fridge until ready for use.
- Assemble cooled cookies just prior to eating. Create a center “pond” area of cream frosting to hold the fresh peach topping. Enjoy immediately.
- Pro Tip: Only assemble what cookies will be enjoyed immediately. Store all other cookies, topping and cream frosting separately in the fridge until you are ready to assemble and eat together!
Fresh Peach Pocket Pies
Approx. 10 small pies
Peach Filling
6 peaches peeled and cut
½ Cup white sugar
2 Tbsp Cornstarch
½ tsp almond extract
Pie Crust
2 Cups flour
¾ tsp salt
¾ Cup shortening
½ Cup Water
2 Tbsp Vinegar
2 Lg. Eggs
1 Lg. Egg for sealing & washing pocket pies
Almond Drizzle
2 Tbsp. Almond Extract
½ Cup Powdered Sugar
- Preheat oven to 425*
- Create Peach pie filling by cutting & peeling peaches and combining all ingredients in a bowl. Once mixed, set aside.
- In a large bowl combine flour and salt. Add shortening. Using a pastry blender cut shortening into dry ingredients until a large and crumbly texture appears.
- In a small glass combine water, egg and vinegar. Mix together thoroughly and then add to the dry mixture. Combine well but do not overmix.
- Divide dough into two equal size balls and chill covered in the refrigerator for at least 30 minutes or up to 2 days.
- Remove dough and roll to 1/8" thickness between pieces of parchment paper until you have a circle as large as possible. Using a medium sized plate, bowl, lid, etc. cut out circles for pocket pies. Repeat this process with both balls of dough until all the crust is used. You may need to roll new flat dough several times.
- In a small bowl or cup whip one egg until light and fluffy.
- Create pocket pies by assembling a bottom, layered with peach filling and capped with a top. Seal edges by using a pastry brush to paint egg around the perimeter. Crimp edges with a fork to seal.
- Cut 4-5 slits on top of the pie so the filling can breathe as it bakes & egg wash the top of the pie.
- Place 6 pies on a cookie sheet and bake for 25-30 minutes or until pies are slightly browned. Remove from the oven, cool on a wire rack. Once cooled add Almond drizzle if preferred.
- Serve warm or room temperature with Ice Cream, whipped cream or even by itself!