Peach Blueberry Crumble

Sigh, it is so sad when local peach season is over.  Luckily I stocked up this year and froze a bunch of them so I can enjoy them all winter.  I made this peach-blueberry crisp when they were at the peach of perfection and it was unreal.  My husband who does not really even enjoy fruity desserts loved this (although I think he had as much whipped cream as he had crisp).  Enjoy!

Ingredients

For the Filling:

• 2 pounds fresh peaches, peeled, pitted and cut into wedges
• 1/3 cup granulated sugar
• 1 1/4 tsp. cornstarch
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup blueberries

For the Crumble:

• 1 cup all-purpose flour
• 1/4 cup + 1 Tbsp. granulated sugar, divided
• 1/4 cup light brown sugar
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 tsp. vanilla extract
• 6 Tbsp. unsalted butter, at room temperature, cut into pieces

Directions

1. Preheat oven to 350 degrees F.

2. Make the Filling: Combine the peach slices and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain the peaches in a colander set over a large bowl, reserving the drained juices.

3. In a small bowl, whisk together 1/4 cup of the drained peach juice, cornstarch, lemon juice, cinnamon and salt (you can discard any excess peach juice). Return the peach slices to a large bowl and toss with the juice mixture. Gently fold in the blueberries and transfer the fruit mixture to a 2-quart baking dish.

4. Make the Crumble: While the peaches are draining, you can start on the topping. In a medium bowl, whisk together the flour, 1/4 cup of the granulated sugar, the brown sugar, cinnamon and salt. Add the butter and vanilla extract and use a pastry blender to work the butter into the flour and sugar mixture. Blend it together until a crumbly mass forms.

5. Transfer the mixture to a parchment-lined baking sheet and spread out into a single layer. Bake until the crumbles are lightly browned and firm to the touch, about 20 minutes. Adjust the oven rack to the lowest position and increase the oven temperature to 375 degrees F.

6. Assemble & Bake: Transfer the baked crumbles to the top of the peach and blueberry filling, spreading it into an even layer. Break up any large pieces and lightly tamp down on the crumbles so they adhere to the filling.

7. Sprinkle the remaining tablespoon of granulated sugar evenly over the top of the crumble. Bake until the crumble is golden brown and the fruit filling is bubbling around the edges, about 30 minutes. Allow to cool on a wire rack for at least 15 minutes before serving.

Source: Brown-eyed Baker

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Peach Brown Sugar Ice Cream

I know for some people its late in the season for peaches and they are already moving onto pumpkins.  Well, I like to savor summer as long as possible – and I was still able to buy fresh local peaches at the market, as of yesterday.  But I know that time is running out to enjoy my favorite fruit.  Other than at least one peach a day in my yogurt for more than the last month – I didn’t make anything with them this year yet. 

Well, I could not let summer go by without a fresh peach ice cream.  Last year I made honey peach ice cream – so this year I tried this brown sugar peach ice cream.   Honestly – anything with peaches is going to be delicious to me.  This is rich, creamy and perfectly sweet – I’m sure you are not surprised anything with peaches and cream is going to be amazing!  Enjoy!

Ingredients

• 4-6 ripe peaches (about 2 lbs.)
• 1/2 cup sugar
• 1 Tbsp. fresh squeezed lemon juice
• 1 1/2 cups whole milk
• 3/4 cup light brown sugar
• 3 large eggs
• 1 1/2 cups heavy cream
• 1 tsp. vanilla extract

Directions

1. Peel and slice the peaches into small pieces.  Place in a medium saucepan and combine with the sugar and lemon juice.  Cook for about 15 minutes on medium heat, stirring occasionally to mash up the peaches.  Remove from heat and let cool to room temperature.

2. Combine the milk and 1/2 cup light brown sugar in a medium saucepan and heat on medium until bubbles form around the edges.

3. Meanwhile, whisk the eggs and remaining sugar together in a medium bowl.

4. Place the cream in a separate large bowl, with a strainer set on top.

5. Pour the hot milk into the eggs in a steady stream, whisking constantly to temper the eggs.

6. Pour the mixture back in the saucepan and place back on stove. Cook on medium-low heat, whisking constantly, until mixture thickens slightly and coats back of a spoon – it should reach 170 degrees F on an instant read thermometer.

7. Strain mixture into the cream and stir to combine and add in vanilla.

8. Chill in an ice bath until it reaches room temperature. Stir in the peaches and chill mixture in refrigerator overnight.

9. Freeze in ice cream maker per manufacturer’s instructions.

Source: Dessert First

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Peach Shortbread bars

If you have any late summer peaches left – you must make this dessert.   They are the perfect taste – the nutty brown butter, sweet peach layer and the crumbly crust.  They are just delectable ~ I enjoyed every last bite!  They will definitely be on my baking list again next summer.  Enjoy!

Ingredients

• 1/2 cup white sugar
• 1/2 tsp. baking powder
• 1 1/2 cups minus 1 tablespoon all-purpose flour
• 1/8 teaspoon cinnamon
• dash freshly grated nutmeg
• 1/8 tsp. salt
• 1/2 cup (1 stick) cold unsalted butter
• 1 large egg
• 1 peach, peeled, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

Directions

1. Melt butter in a small saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

2. Preheat the oven to 375° F. Butter a 8x8 inch pan, or spray it with a nonstick spray.

3. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk.

4.  Use a pastry blender blend the solidified brown butter and egg into the flour mixture. It will be crumbly. 

5. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

Source: Smitten Kitchen

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Honey Peach Ice Cream

In my last Daring Baker’s post – I mentioned that I made a batch of honey peach ice cream that was so delicious the recipe deserved its own post.   As I’ve mentioned before – peaches are my favorite fruit – and I am doing everything I can to preserve and savor them while they last.   I actually just stocked up on what is likely my last stash of fresh peaches for the year.   Luckily I have several recipes still on my list to use them in before they are gone – so I can enjoy them for a while longer.   :)

One of the things on that list is another batch of this ice cream.   Honey compliments the flavor of peaches so perfectly.   I don’t like hunks of frozen peach in my ice cream – so I adjusted the original recipe to just use pureed peaches.  I think it actually brings the peach flavor to the forefront – and with some sliced fresh peaches on top and some whipped cream – this ice cream just screams summertime.  Enjoy!

Ingredients

• 3-4 ripe peaches (about 2 pounds total), peeled and pitted
• 1/4 cup honey
• 1 cup heavy cream
• 1 cup whole milk
• 3 large egg yolks
• 1/2 cup sugar
• 2 tsp. vanilla extract

Directions

1. Coarsely chop the peaches into 1/2 inch chunks and place in a saucepan.  Add honey and bring to a boil, then lower the heat and cover the pan, stirring occasionally, until the peaches are soft – about 10 minutes.

2.  Place the peach/honey mixture into a food processor or blender and puree.  Set aside to cool.

3.  Bring the milk and cream to a boil in a medium saucepan. 

4. In a medium bowl, whisk the yolks and sugar together until well blended and slightly thickened.  While whisking, drizzle in about 1/3 of the milk/cream mixture in order temper the yolks.  Then pour back into the sauce pan. 

5. Continue to cook over medium heat, stirring without stopping, until the custard thickens and coats the back of a spoon.  The custard should reach 170 degrees, but not exceed 180 degrees. 

6. Pour into clean bowl and combine with the peach puree and vanilla. 

7. Refrigerate until well chilled before churning into ice cream.

8. Churn according to manufacturers instructions.

Source: slightly adapted from Baking from my home to yours, Dorie Greenspan

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Peach Wine Coolers

  This is an ingenious, delicious, refreshing drink.  And super simple to make – you basically puree some peaches, wine and schnapps together.  Then strain (or not – but I preferred it strained) into some ice and more wine and you get the perfect summer refreshment!   And for someone like me – who cannot get enough peaches this time of year and who really likes wine – it really does not get much better than this.

See I loved it so much I put it in my garden to photograph!  :)

Ingredients

• 1 pound fresh peaches, peeled and chopped
• 2 ounces peach schnapps
• generous pinch of kosher salt
• 2 750-mL bottles dry Riesling, Pinot Grigio, or Sauvignon Blanc (I used Riesling)
• ice, for serving

Directions

1. Combine the peaches, peach schnapps, salt, and 2 cups of wine a food processor or blender.  Puree until smooth and frothy, about 1 minute.

2. Strain through a fine-mesh strainer, or transfer directly to a pitcher or bowl.  Refrigerate at least 2 hours.

3. To serve, fill a large wine glass with ice, then fill about halfway with the peach mixture.  Top off glass with reserved wine.

Source: Pink Parsley Catering

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Peach Jam Scones

This is my weekly summer peach recipe – I added these to my baking list immediately after seeing them on so many blogs a few weeks ago as part of project pastry queen.  They looked so delicious – I had to try them right away.  I also made my own vanilla bean - peach jam last summer (pre-blog so no recipe to share!) and I still had a jar of it – that was perfect for this recipe.  

I made 2/3 of the original recipe and it still gave me 12 large scones!  I ended up freezing the 8 scones that I didn’t immediately cook – so I can make them for an easy breakfast treat anytime!  I’ve been freezing so many things lately, I feel like I need an second freezer just to keep up.   Enjoy!

Ingredients

(this is the full recipe – it will make HUGE scones – so it may be best to halve or make 2/3 of this recipe)

• 6 cups all purpose flour
• 1 1/4 cup granulated sugar
• 1/4 cup baking powder
• 1/4 tsp salt
• 1 1/2 cups (3 sticks) unsalted butter, chilled
• 1 1/2 – 2 cups buttermilk
• 1/2 cup high quality peach jam
• 3 fresh peaches, pitted & sliced

Directions

1. Preheat oven to 425 degrees F (if baking immediately).

2. In the bowl of a food processor fitted with a metal blade, process the flour, 1 cup of sugar, the baking powder and salt for about 30 seconds.

3. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Pulse about 15 times, until the butter-flour mixture is crumbly.

4. With the processor running, slowly pour 1 1/2 cups buttermilk through the feed tube. Stop the processor as soon as the buttermilk has been added. If the dough has begun to stick together in a ball, remove it. Otherwise, add buttermilk one Tablespoon at a time and pulse until dough begins to clump up and form a ball.

5. Place the dough on a lightly floured flat surface. Pat dough into a 1/4-inch-thick rectangle, about 12×10 inches.

6. Spread a thin layer of jam length-wise over half the dough and arrange the peach slices in a single layer on top of the jam.

7. Fold the plain dough over the peaches making a 12 by 5-inch rectangle with the jam & peaches inside. Cut into 8-16 triangles and sprinkle the top with the remaining 1/4 cup sugar.

8. Bake on an ungreased baking sheet for 10-15 minutes until golden brown. Serve warm or at room temperature.

note: if freezing – shape and cut dough – then place on baking sheets in the freezer until solid frozen. Then store in freezer bags.  When ready to bake – preheat oven to 425 degrees F and bake for 15-20 minutes, until golden brown. 

Source: The Pastry Queen by Rebecca Rather, as seen on Delish

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Peach Blueberry Streusel Muffins

I have been blogging over 9 months and I have yet to introduce any recipes using my favorite food item – fresh, local, peaches.  The key word is local – since peaches are pretty much inedible otherwise.  So I have to wait all year until the end of July/beginning of August rolls around and I can finally indulge in the tastiest fruit on the planet!  So now that peach season is in full swing – I have been enjoying them in my yogurt every morning for breakfast and I have begun using them in as many recipes as possible.  So every Friday until I run out of time and peach season is over – I am going to share a new recipe using my favorite ingredient. 

First up, are these peach blueberry streusel muffins.  Wow – they were delicious and so easy to whip up.  I love muffins with a streusel topping and peaches and blueberries go really well together!  Enjoy! 

Ingredients

(makes 10 muffins)

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup granulated sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 cup plain yogurt
• 1 large egg
• 3 Tbsp. unsalted butter, melted & cooled
• 2 Tbsp. buttermilk
• 1 medium sized peach, pitted & chopped
• 1/2 cup fresh blueberries

Streusel topping:

• 1/3 cup chopped pecans
• 3 Tbsp. brown sugar, lightly packed
• 3 Tbsp. cup flour
• 1 Tbsp. butter
• 1/4 tsp. cinnamon

Directions

1. Preheat oven to 375° F. 

2. Coat 10 muffin tins with baking spray or line cups using liners.

3. Combine all dry ingredients, flours through cinnamon in a large bowl.

4. In a small bowl, whisk the yogurt and eggs together.

5. Gently fold the yogurt-egg mixture into the dry ingredients until just combined. Fold in the melted butter, chopped peaches and blueberries. Divide the batter evenly among the muffin cups.

6. To make the streusel topping: In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Mix in pecans.

7. Sprinkle topping evenly over muffin batter.

8. Bake until golden and a toothpick inserted into the center of a muffins comes out clean, approximately 25-30 minutes.

9. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.

Source: adapted from Delish

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