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What to do with 4 - 1 qt bags of frozen sliced peaches from last year's harvest?
- Thread starter tess
- Start date
patbastrop
Well-known member
Use them in smoothies! Make peach ice cream. YUM Peach upside down cake?
Here are some possibilities...
Depending on how soft your peaches are, some might not work. If the peaches aren't packed in the amount needed, Thaw slightly and cut with a serrated knife to divide.
* Exported for MasterCook 4 by Living Cookbook *
Easy Berry Cobbler with Peach Variation
Recipe By : Pam Lolley
Serving Size : 6 Preparation Time: 0:10
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
4 cups frozen blackberries or mixed berries
1 Tbs lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 Tbs (3/4 stick)melted butter
sweetened whipped cream (optional)
1. Preheat oven to 375°F.
2. Place blackberries in a lightly greased 8-inch square baking dish;
sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium
bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle
melted butter over topping. Bake 40 to 45 minutes or until lightly browned
and bubbly. Let stand 10 minutes. Serve warm with sweetened whipped cream,
if desired.
Easy Peach Cobbler
1. Substitute 4 cups frozen sliced peaches for blackberries. Prepare recipe
as directed, sprinkling 1 tablespoon peach schnapps and 1/2 teaspoon ground
cinnamon over peaches with lemon juice, and baking cobbler 1 hour to 1 hour
and 5 minutes or until lightly browned and bubbly.
Cooking Tip: For individual cobblers, prepare recipe as directed, and bake
at 375° for the same amount of time in 6 (8-oz.) ramekins on an aluminum
foil-lined baking sheet.
Comments: This dessert appeared on our cover in July 2008 and is a favorite
of Pam Lolley, Test Kitchen Professional. It was originally made with fresh
fruit, but Pam retested using frozen berries. She added a version that uses
frozen sliced peaches flavored with peach schnapps for fun. Decrease bake
times 5 to 10 minutes when using fresh fruit.
Recipe Author: Pam Lolley
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
5-Minute Peach Sherbet
Recipe By :
Serving Size : 6 Preparation Time: 0:05
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method1 20-oz pkg frozen sliced peaches
1 8-oz containerplain low-fat yogurt
1 cup confectioners' sugar
1 Tbs fresh lemon juice
1/8 tsp almond extract
1. In food processor with knife blade attached, blend frozen peaches until
fruit resembles finely shaved ice, stopping processor occasionally to scrape
down side. If fruit is not finely shaved, dessert will not be smooth.
2. With processor running, add yogurt, confectioners' sugar, lemon juice,
and almond extract until mixture is smooth and creamy. Stop processor and
scrape down side occasionally. Serve immediately or freeze to serve later.
Comments: Try this with strawberries, blueberries, and other frozen fruits
too - or a mix. For perfect scoops, make the sherbet before dinner, freeze,
and scoop at dessert time.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Blueberry-Peach Crostata
Recipe By : Dana Jacobi
Serving Size : 6 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation MethodCrust1 1/3 cups unbleached all-purpose flour
1 tsp grated lemon zest
1/4 tsp salt
1 large egg
6 Tbs (3/4 stick)unsalted butter, at room temperature
1/3 cup granulated sugarFilling1/4 cup fresh orange juice
3 Tbs brown sugar
1/4 tsp ground cinnamon
16 oz frozen sliced peaches
1/4 cup peach or apricot preserves, or fruit spread
1 cup fresh or frozen blueberries
1/4 cup blueberry jam*
1. Set a rack in the center of the oven. Preheat the oven to 350 degrees F.
Crust
1. Place the flour, lemon zest, and salt in a mixing bowl, making a well in
the center. Place the egg, butter, and granulated sugar in the well. Using a
fork, lightly mix the egg, then gradually work the flour into the egg and
butter until the mixture is crumbly. Rub the dough between your fingers for
2 minutes to blend the ingredients well. Press the dough into a ball and
flatten it into a 5- x 1-inch disk on a sheet of waxed paper. Invert a bowl
over the dough and let it rest for 30 minutes.
2. Roll out the dough between 2 sheets of waxed paper into an 11-inch disk.
Removing 1 sheet of paper, fit the dough into a 9-inch loose-bottomed tart
pan, fixing any tears with your fingers and bringing it three-quarters of
the way up the sides. Line the crust with foil and weight it with dry beans.
3. Bake for 15 minutes. Remove the foil and bake 5 minutes longer, until it
is just golden. Cool completely on a wire rack. Fill immediately or cover
with foil and set the crust aside for up to 8 hours.
Filling
1. Combine the juice, brown sugar, and cinnamon in a medium skillet over
medium-high heat, stirring until the sugar dissolves, 30 seconds. Add the
peaches, cover, and cook 4 minutes. Uncover and cook until the fruit is
translucent but still firm, 5 minutes longer. Reduce the heat. Pushing the
fruit to 1 side, mix the preserves with the liquid, cooking until it melts,
1 minute. Add the blueberries and mix to glaze the fruit. Set aside to cool
slightly, 10 minutes.
2. Coat the bottom of the crust with the blueberry jam. Spoon the warm fruit
into the crust. Serve warm or at room temperature, within 2 hours.
Cooking Tip: *Use only blueberry jam. Fruit spread does not seal the crust.
Comments: I am skeptical about frozen food, but frozen peaches taste better
than most of the fresh ones available. (Unfortunately, this is true even
during the summer.) To see for yourself, make this golden-crusted Italian
tart. Leftovers, if there are any, are great for breakfast.
Recipe Author: Dana Jacobi
Recipe Source: 12 Best Foods Cookbook
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Summer’s Best Peach Pie
Recipe By :
Serving Size : 8 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method1 pastry for double-crust pie
1/2 cup sugar
1 1/2 Tbs quick-cooking tapioca
1/2 tsp ground cinnamon
3 Tbs finely chopped candied ginger (optional)
6 cups thinly sliced, peeled peaches or frozen
-- unsweetened peach slices
milk
sugar
ground cinnamon
1. In a large bowl, combine the 1/2 to 3/4 cup sugar, tapioca, and the 1/2
teaspoon cinnamon. Mix in ginger, if you like. Add peaches. Toss to coat
peaches. (If using frozen peaches, let stand 15 to 30 minutes or until
peaches are partially thawed, but still icy.)
2. On a lightly floured surface, use your hands to slightly flatten 1 dough
ball of Pastry for Double-Crust Pie.
3. Roll dough from center to edge into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. Unroll pastry into a
9-inch pie plate. Stir peach mixture and transfer to pastry-lined pie plate.
Trim the bottom crust even with edge of pie plate. Roll remaining dough into
a circle about 12 inches in diameter. Cut slits to allow steam to escape.
Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of
pie plate. Fold top pastry under bottom pastry. Crimp edge as desired.
Arrange pastry cutouts around edge, if you like.
4. Brush top with milk and sprinkle with additional sugar and cinnamon.
Cover edge with foil to prevent overbrowning. Bake in a 375° oven for 25
minutes for fresh peaches or 50 minutes for frozen. Remove foil; bake for 20
to 25 minutes or until golden. Cool.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Speedy Peach Ice Cream
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method1 16 or 20 oz pkgfrozen sliced unsweetened peaches
1/2 cup sugar
2 tsp lemon juice
1/2 tsp vanilla extract
3/4 cup heavy or whipping cream
1. In food processor fitted with steel blade combine peaches, sugar, lemon
juice and vanilla extract. Add cream and process 2 minutes, until smooth.
Serve immediately or place processor bowl in freezer. Just before serving,
scrape sides of bowl and process until smooth.
Comments: Ice cream in three minutes - too delicious to be true.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Peaches with Shortcake Topping
Recipe By :
Serving Size : 8 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation MethodFilling4 cups frozen sliced peaches (about 1 3/4 pounds), thawed
1/4 cup sugar
1 Tbs fresh lemon juice
1/2 tsp ground cinnamonTopping1 1/2 cups all-purpose flour
4 Tbs sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup chilled whipping cream
1 large egg
1 tsp vanilla extract
1 Tbs unsalted butter, melted
1/2 tsp ground cinnamon
vanilla ice cream
Filling
1. Preheat oven to 375°F.
2. Combine peaches, sugar, lemon juice and cinnamon in large bowl; toss to
blend well. Transfer filling to 8- x 8- x 2-inch glass baking dish.
Topping
1. Sift flour, 3 tablespoons sugar, baking powder and salt into large bowl.
Whisk cream, egg and vanilla in small bowl to blend. Add cream mixture to
flour mixture, stirring until very soft dough forms. Using 1/4-cup measure,
drop dough atop filling in 9 mounds, spacing apart. Brush mounds with melted
butter. Blend remaining 1 tablespoon sugar with cinnamon in small cup;
sprinkle over mounds.
Bake
1. Bake dessert until filling bubbles and topping is golden brown, about 50
minutes. Cool 15 minutes. Serve warm with vanilla ice cream.
Comments: Like cobbler, but even better. This is crowned with cinnamon
shortcakes - slightly crisp on the outside and delicate within - that
require no kneading or rolling. We call for frozen peach slices, so this is
a year-round treat.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Peaches with Shortcake Topping
Recipe By :
Serving Size : 8 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation MethodFilling4 cups frozen sliced peaches (about 1 3/4 pounds), thawed
1/4 cup sugar
1 Tbs fresh lemon juice
1/2 tsp ground cinnamonTopping1 1/2 cups all-purpose flour
4 Tbs sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup chilled whipping cream
1 large egg
1 tsp vanilla extract
1 Tbs unsalted butter, melted
1/2 tsp ground cinnamon
vanilla ice cream
Filling
1. Preheat oven to 375°F.
2. Combine peaches, sugar, lemon juice and cinnamon in large bowl; toss to
blend well. Transfer filling to 8- x 8- x 2-inch glass baking dish.
Topping
1. Sift flour, 3 tablespoons sugar, baking powder and salt into large bowl.
Whisk cream, egg and vanilla in small bowl to blend. Add cream mixture to
flour mixture, stirring until very soft dough forms. Using 1/4-cup measure,
drop dough atop filling in 9 mounds, spacing apart. Brush mounds with melted
butter. Blend remaining 1 tablespoon sugar with cinnamon in small cup;
sprinkle over mounds.
Bake
1. Bake dessert until filling bubbles and topping is golden brown, about 50
minutes. Cool 15 minutes. Serve warm with vanilla ice cream.
Comments: Like cobbler, but even better. This is crowned with cinnamon
shortcakes - slightly crisp on the outside and delicate within - that
require no kneading or rolling. We call for frozen peach slices, so this is
a year-round treat.
Depending on how soft your peaches are, some might not work. If the peaches aren't packed in the amount needed, Thaw slightly and cut with a serrated knife to divide.
* Exported for MasterCook 4 by Living Cookbook *
Easy Berry Cobbler with Peach Variation
Recipe By : Pam Lolley
Serving Size : 6 Preparation Time: 0:10
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
4 cups frozen blackberries or mixed berries
1 Tbs lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 Tbs (3/4 stick)melted butter
sweetened whipped cream (optional)
1. Preheat oven to 375°F.
2. Place blackberries in a lightly greased 8-inch square baking dish;
sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium
bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle
melted butter over topping. Bake 40 to 45 minutes or until lightly browned
and bubbly. Let stand 10 minutes. Serve warm with sweetened whipped cream,
if desired.
Easy Peach Cobbler
1. Substitute 4 cups frozen sliced peaches for blackberries. Prepare recipe
as directed, sprinkling 1 tablespoon peach schnapps and 1/2 teaspoon ground
cinnamon over peaches with lemon juice, and baking cobbler 1 hour to 1 hour
and 5 minutes or until lightly browned and bubbly.
Cooking Tip: For individual cobblers, prepare recipe as directed, and bake
at 375° for the same amount of time in 6 (8-oz.) ramekins on an aluminum
foil-lined baking sheet.
Comments: This dessert appeared on our cover in July 2008 and is a favorite
of Pam Lolley, Test Kitchen Professional. It was originally made with fresh
fruit, but Pam retested using frozen berries. She added a version that uses
frozen sliced peaches flavored with peach schnapps for fun. Decrease bake
times 5 to 10 minutes when using fresh fruit.
Recipe Author: Pam Lolley
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
5-Minute Peach Sherbet
Recipe By :
Serving Size : 6 Preparation Time: 0:05
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method1 20-oz pkg frozen sliced peaches
1 8-oz containerplain low-fat yogurt
1 cup confectioners' sugar
1 Tbs fresh lemon juice
1/8 tsp almond extract
1. In food processor with knife blade attached, blend frozen peaches until
fruit resembles finely shaved ice, stopping processor occasionally to scrape
down side. If fruit is not finely shaved, dessert will not be smooth.
2. With processor running, add yogurt, confectioners' sugar, lemon juice,
and almond extract until mixture is smooth and creamy. Stop processor and
scrape down side occasionally. Serve immediately or freeze to serve later.
Comments: Try this with strawberries, blueberries, and other frozen fruits
too - or a mix. For perfect scoops, make the sherbet before dinner, freeze,
and scoop at dessert time.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Blueberry-Peach Crostata
Recipe By : Dana Jacobi
Serving Size : 6 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation MethodCrust1 1/3 cups unbleached all-purpose flour
1 tsp grated lemon zest
1/4 tsp salt
1 large egg
6 Tbs (3/4 stick)unsalted butter, at room temperature
1/3 cup granulated sugarFilling1/4 cup fresh orange juice
3 Tbs brown sugar
1/4 tsp ground cinnamon
16 oz frozen sliced peaches
1/4 cup peach or apricot preserves, or fruit spread
1 cup fresh or frozen blueberries
1/4 cup blueberry jam*
1. Set a rack in the center of the oven. Preheat the oven to 350 degrees F.
Crust
1. Place the flour, lemon zest, and salt in a mixing bowl, making a well in
the center. Place the egg, butter, and granulated sugar in the well. Using a
fork, lightly mix the egg, then gradually work the flour into the egg and
butter until the mixture is crumbly. Rub the dough between your fingers for
2 minutes to blend the ingredients well. Press the dough into a ball and
flatten it into a 5- x 1-inch disk on a sheet of waxed paper. Invert a bowl
over the dough and let it rest for 30 minutes.
2. Roll out the dough between 2 sheets of waxed paper into an 11-inch disk.
Removing 1 sheet of paper, fit the dough into a 9-inch loose-bottomed tart
pan, fixing any tears with your fingers and bringing it three-quarters of
the way up the sides. Line the crust with foil and weight it with dry beans.
3. Bake for 15 minutes. Remove the foil and bake 5 minutes longer, until it
is just golden. Cool completely on a wire rack. Fill immediately or cover
with foil and set the crust aside for up to 8 hours.
Filling
1. Combine the juice, brown sugar, and cinnamon in a medium skillet over
medium-high heat, stirring until the sugar dissolves, 30 seconds. Add the
peaches, cover, and cook 4 minutes. Uncover and cook until the fruit is
translucent but still firm, 5 minutes longer. Reduce the heat. Pushing the
fruit to 1 side, mix the preserves with the liquid, cooking until it melts,
1 minute. Add the blueberries and mix to glaze the fruit. Set aside to cool
slightly, 10 minutes.
2. Coat the bottom of the crust with the blueberry jam. Spoon the warm fruit
into the crust. Serve warm or at room temperature, within 2 hours.
Cooking Tip: *Use only blueberry jam. Fruit spread does not seal the crust.
Comments: I am skeptical about frozen food, but frozen peaches taste better
than most of the fresh ones available. (Unfortunately, this is true even
during the summer.) To see for yourself, make this golden-crusted Italian
tart. Leftovers, if there are any, are great for breakfast.
Recipe Author: Dana Jacobi
Recipe Source: 12 Best Foods Cookbook
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Summer’s Best Peach Pie
Recipe By :
Serving Size : 8 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method1 pastry for double-crust pie
1/2 cup sugar
1 1/2 Tbs quick-cooking tapioca
1/2 tsp ground cinnamon
3 Tbs finely chopped candied ginger (optional)
6 cups thinly sliced, peeled peaches or frozen
-- unsweetened peach slices
milk
sugar
ground cinnamon
1. In a large bowl, combine the 1/2 to 3/4 cup sugar, tapioca, and the 1/2
teaspoon cinnamon. Mix in ginger, if you like. Add peaches. Toss to coat
peaches. (If using frozen peaches, let stand 15 to 30 minutes or until
peaches are partially thawed, but still icy.)
2. On a lightly floured surface, use your hands to slightly flatten 1 dough
ball of Pastry for Double-Crust Pie.
3. Roll dough from center to edge into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. Unroll pastry into a
9-inch pie plate. Stir peach mixture and transfer to pastry-lined pie plate.
Trim the bottom crust even with edge of pie plate. Roll remaining dough into
a circle about 12 inches in diameter. Cut slits to allow steam to escape.
Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of
pie plate. Fold top pastry under bottom pastry. Crimp edge as desired.
Arrange pastry cutouts around edge, if you like.
4. Brush top with milk and sprinkle with additional sugar and cinnamon.
Cover edge with foil to prevent overbrowning. Bake in a 375° oven for 25
minutes for fresh peaches or 50 minutes for frozen. Remove foil; bake for 20
to 25 minutes or until golden. Cool.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Speedy Peach Ice Cream
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method1 16 or 20 oz pkgfrozen sliced unsweetened peaches
1/2 cup sugar
2 tsp lemon juice
1/2 tsp vanilla extract
3/4 cup heavy or whipping cream
1. In food processor fitted with steel blade combine peaches, sugar, lemon
juice and vanilla extract. Add cream and process 2 minutes, until smooth.
Serve immediately or place processor bowl in freezer. Just before serving,
scrape sides of bowl and process until smooth.
Comments: Ice cream in three minutes - too delicious to be true.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Peaches with Shortcake Topping
Recipe By :
Serving Size : 8 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation MethodFilling4 cups frozen sliced peaches (about 1 3/4 pounds), thawed
1/4 cup sugar
1 Tbs fresh lemon juice
1/2 tsp ground cinnamonTopping1 1/2 cups all-purpose flour
4 Tbs sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup chilled whipping cream
1 large egg
1 tsp vanilla extract
1 Tbs unsalted butter, melted
1/2 tsp ground cinnamon
vanilla ice cream
Filling
1. Preheat oven to 375°F.
2. Combine peaches, sugar, lemon juice and cinnamon in large bowl; toss to
blend well. Transfer filling to 8- x 8- x 2-inch glass baking dish.
Topping
1. Sift flour, 3 tablespoons sugar, baking powder and salt into large bowl.
Whisk cream, egg and vanilla in small bowl to blend. Add cream mixture to
flour mixture, stirring until very soft dough forms. Using 1/4-cup measure,
drop dough atop filling in 9 mounds, spacing apart. Brush mounds with melted
butter. Blend remaining 1 tablespoon sugar with cinnamon in small cup;
sprinkle over mounds.
Bake
1. Bake dessert until filling bubbles and topping is golden brown, about 50
minutes. Cool 15 minutes. Serve warm with vanilla ice cream.
Comments: Like cobbler, but even better. This is crowned with cinnamon
shortcakes - slightly crisp on the outside and delicate within - that
require no kneading or rolling. We call for frozen peach slices, so this is
a year-round treat.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Peaches with Shortcake Topping
Recipe By :
Serving Size : 8 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation MethodFilling4 cups frozen sliced peaches (about 1 3/4 pounds), thawed
1/4 cup sugar
1 Tbs fresh lemon juice
1/2 tsp ground cinnamonTopping1 1/2 cups all-purpose flour
4 Tbs sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup chilled whipping cream
1 large egg
1 tsp vanilla extract
1 Tbs unsalted butter, melted
1/2 tsp ground cinnamon
vanilla ice cream
Filling
1. Preheat oven to 375°F.
2. Combine peaches, sugar, lemon juice and cinnamon in large bowl; toss to
blend well. Transfer filling to 8- x 8- x 2-inch glass baking dish.
Topping
1. Sift flour, 3 tablespoons sugar, baking powder and salt into large bowl.
Whisk cream, egg and vanilla in small bowl to blend. Add cream mixture to
flour mixture, stirring until very soft dough forms. Using 1/4-cup measure,
drop dough atop filling in 9 mounds, spacing apart. Brush mounds with melted
butter. Blend remaining 1 tablespoon sugar with cinnamon in small cup;
sprinkle over mounds.
Bake
1. Bake dessert until filling bubbles and topping is golden brown, about 50
minutes. Cool 15 minutes. Serve warm with vanilla ice cream.
Comments: Like cobbler, but even better. This is crowned with cinnamon
shortcakes - slightly crisp on the outside and delicate within - that
require no kneading or rolling. We call for frozen peach slices, so this is
a year-round treat.
A favorite at our house is Peach-Blueberry Cobbler which I posted earlier. Clibk on link.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91406
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91406
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91406
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91406
Rec.: Peach Crumble Dessert....very very good!
Ingredients
- 6 cups sliced peeled ripe peaches
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon ground cinnamon
-
TOPPING:
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 1/2 cup butter, melted and cooled
- Vanilla ice cream, optional
Directions
- Place peaches in a greased shallow 2-1/2-qt. baking dish. In a small bowl, combine the brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.
- Combine the flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.
- Bake at 375° for 35-40 minutes. Serve with ice cream if desired. Yield: 10-12 servings.
Ingredients
- 6 cups sliced peeled ripe peaches
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon ground cinnamon
-
TOPPING:
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 1/2 cup butter, melted and cooled
- Vanilla ice cream, optional
Directions
- Place peaches in a greased shallow 2-1/2-qt. baking dish. In a small bowl, combine the brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.
- Combine the flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.
- Bake at 375° for 35-40 minutes. Serve with ice cream if desired. Yield: 10-12 servings.