Hometown Focus Recipes

Apr 23, 2024

By Staff | on August 25, 2023

August is National Peach Month, so what better reason do I need to offer a sampling of peach recipes.

We just had a houseful of out-of-state guests at our home to celebrate my 60th birthday. Lots of meal planning, but everyone seemed content to graze on lunch meats, cheese, salads, and leftovers during the day.

My step mom, Linda Coale, added southern peach cobbler to the list of our menu – one she had found on the allrecipes website and had used several times before.

I included that recipe in this column and can vouch that it’s a winner.

Since we had a group of 10 to feed, she doubled the recipe using two 9×13-inch pans and added a 29 ounce can of peaches to the fresh amount required to make sure it was “peachy” enough.

It was, and the vanilla ice cream on top really made it hit the spot.

We only went through one pan of the cobbler, even with all 10 of us who enjoyed it, so I think the stated yield of four servings may be a bit off. Although, we had a big meal prior to dessert, so that may have made a difference.

Either way, there are cobbler leftovers that will not go to waste (although they will go to the waist!).

Wishing all well, of what is left of a peachy summer, as we begin to transition to fall.

Easy Peach Cobbler

www.loveandlemons.com

• 6 large or 7 medium peaches, thinlysliced• 1 1/2 tsp. fresh lemon juice• 3/4 c. all-purpose flour• 1/4 c. cane sugar• 1/4 tsp. cinnamon

• 1/4 tsp. baking soda• 1/4 tsp. salt• 1/4 c. melted coconut oil or unsaltedbutter• 1 tsp. vanilla extract• Vanilla ice cream, for serving

Preheat the oven to 400 degrees and grease a 9×13-inch baking dish with coconut oil. Layer the peaches into the bottom of the baking dish and drizzle the lemon juice over the peaches.

In a medium bowl, mix the flour, sugar, cinnamon, baking soda, and salt. Add the coconut oil and vanilla and combine until the mixture forms a crumbly dough. Sprinkle over the peaches and bake for 30 minutes, or until the mixture is just lightly browned on top and the peaches are juicy. Serve warm with vanilla ice cream. (Yield: 6 servings)

Peach Crisp

www.loveandlemons.com

• 5 ripe peaches, pitted and sliced• 1 Tbsp. cornstarch• 1 Tbsp.cane sugar• 1 tsp. fresh lemon juice• 1 tsp. vanilla extract• Vanilla ice cream, for serving

Topping

• 1/2 c. whole rolled oats• 1/2 c. almond flour• 1/3 c. brown sugar• 1/4 c. crushed walnuts• 1/2 tsp. cinnamon• 1/4 tsp. sea salt• 1/4 c. firm coconut oil

Preheat the oven to 400 degrees and grease a 10-inch cast-iron skillet. In a large bowl, combine the peaches, cornstarch, sugar, lemon juice, and vanilla and toss to coat.

Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly.

Scoop the peach filling into the prepared skillet. Sprinkle with the topping and bake for 20 to 30 minutes, or until

the fruit is soft and the topping is golden brown. Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream. (Yield: 4 to 6 servings)

Spicy Strawberry Kiwi Peach Salsa

Recipe by: adamyosim www.allrecipes.com

• 1 ripe peach – peeled, pitted, anddiced• 1 kiwi, peeled and diced• 4 fresh strawberries, diced• 1/2 jalapeno pepper, seeded anddiced• 1 Tbsp. lime juice• 1 green onion, chopped• 2 Tbsp. chopped fresh cilantro• 1 pinch salt

Combine the peach, kiwi, strawberries, jalapeno pepper, lime juice, green onion, cilantro, and salt in a bowl; gently stir to combine. Can substitute canned peaches or frozen strawberries, but best to go with all fresh fruit. (Yield: 4 servings)

White Peach Sangria

Recipe by: FOODINC5 www.allrecipes.com

• 1 (750 milliliter) bottle dry whitewine• 3/4 c. peach flavored vodka• 6 Tbsp. frozen lemonade concentrate, thawed• 1/4 c. white sugar• 1 lb. white peaches, pitted and sliced• 3/4 c. seedless red grapes, halved• 3/4 c. seedless green grapes, halved

Combine white wine, peach vodka, lemonade concentrate, and sugar in a large pitcher; stir until sugar is dissolved. Add sliced peaches, red grapes, and green grapes. Refrigerate sangria until well chilled and flavors have blended, at least 2 hours to overnight. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving. (Yield: 6 servings)

Fresh Southern Peach Cobbler

Recipe by: aeposey

www.allrecipes.com

• 8 fresh peaches – peeled, pitted, andsliced into thin wedges• 1/4 c. white sugar• 1/4 c. brown sugar• 1/4 tsp. ground cinnamon• 1/8 tsp. ground nutmeg• 1 tsp. fresh lemon juice• 2 tsp. cornstarch• 1 c. all-purpose flour• 1/4 c. white sugar• 1/4 c. brown sugar• 1 tsp. baking powder• 1/2 tsp. salt• 6 Tbsp. unsalted butter, chilled andcut into small pieces• 1/4 c. boiling water• 3 Tbsp. white sugar• 1 tsp. ground cinnamon

Preheat the oven to 425 degrees. Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl; toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonful’s of topping over them.

Mix 3 tablespoons white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over entire cobbler. Bake in the preheated oven until topping is golden, about 30 minutes. Serve with a scoop of vanilla ice cream on top. (Yield: 4 servings)

Substituting canned or frozen peaches? Here’s how to do the math: 6 – 8 medium peaches (4 c.) = 2 (16 oz.) cans 6 – 8 medium peaches (4 c.) = 40 oz. frozen peaches

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