Life and living: Just peachy recipes
Nothing says summer like the taste of a delicious peach, one of the season’s most popular fruits. California, South Carolina, Georgia and New Jersey are the states that supply the most peaches across the United States. But since they’re only in season between May and September, check out our recipes now to create mouthwatering peach treats!
1 c. sugar
1 c. orange juice
1 stick butter or margarine
2 peaches, quartered
1 refrigerated tube crescent rolls
Cook sugar, orange juice and butter on medium heat until the mixture comes to a boil. Roll one peach quarter in each crescent roll. Put them into a casserole dish and pour the sugar/butter mixture over the peach-filled rolls. Bake at 350 degrees until golden brown.
Creamy Peach Popsicles
4 medium peaches (very ripe)
1 c. vanilla whole milk yogurt
1/2 c. almond milk
1/3 c. honey
Peel the peaches and cut into large slices. In a blender, mix the peaches, yogurt, milk and honey until smooth. Pour into a popsicle mold and add popsicle sticks. Freeze for 4 to 8 hours and serve.
Skillet Peach Cobbler
1/4 c. coconut milk
1 tsp. pure vanilla extract
1 tbsp. maple syrup
2 tsp. arrowroot or tapioca starch
1/4 tsp. cinnamon
6 peaches, peeled and sliced
1 1/2 c. finely shredded coconut
1/4 c. plus 2 tbsp. arrowroot or tapioca starch
1/8 c. sunflower seeds
1/8 c. pumpkin seeds
3/4 tsp. cinnamon
Pinch of sea salt
3/4 c. of butter
3 tbsp. maple syrup
Preheat the oven to 350 degrees. In a large mixing bowl, whisk together all the filling ingredients except the fruit until well combined. Toss the fruit in the mixture to coat well. In a separate mixing bowl, whisk the coconut, arrowroot/tapioca, cinnamon, seeds and salt together until well combined. Mix in the butter and maple syrup until the dry ingredients are incorporated into the wet.
Place the fruit filling into a 10-inch cast-iron skillet. Then, evenly cover the fruit with the topping, leaving the edges of the skillet exposed so you can see some of the fruit and to allow space for bubbling. Bake for 30 to 45 minutes until the topping is golden brown and the fruit filling is bubbling and soft. Add a scoop of vanilla ice cream (optional but encouraged) and enjoy!
Peach Pie Oatmeal Cookies
1 c. instant oats
3/4 c. whole wheat or gluten-free flour
1 1/2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp. almond extract
1/2 c. honey
1/2 c. diced peaches
Whisk together the oats, flour, cinnamon, baking powder and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg and almond extract. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the peaches. Chill for at least 45 minutes.
Preheat the oven to 325 degrees, and line a baking sheet with parchment paper or a silicone baking mat.
Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide. Bake for 11 to 14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
6 peaches, peeled, seeded, halved
1/2 c. dark rum
1/4 c. brown sugar
1 stick butter
1/4 c. pecans, crushed
Grill peaches 5 minutes per side. In saucepan, combine rum, brown sugar, butter and pecans. Cook mixture 5 minutes on low heat. Add peaches to mixture and cook until caramelized. Serve and enjoy!Back to issue