Palisade (Colorado) peaches are divine and something our family looks forward to each year. Due to an early freeze, we weren’t sure we could purchase peaches. A local high school band had a fundraiser with peaches and we purchased 3 boxes of the most beautiful peaches.
This recipe for cobbler combines my favorite two fruits, raspberry and peach. My mouth waters just thinking about it. Fresh fruit is the best but I have also made from frozen peaches with great results.
What will I do with the rest of the peaches? Oh, wonderful peach salsa!
PEACH RASPBERRY COBBLER
8 medium sized peaches (about 2 lb. or 4 cups), ripe peeled and sliced
1 1/4 cups sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons cornstarch
2 cups raspberries, rinsed and drained
1 cup flour
1/2 cup butter, softened
1/4 teaspoon ground nutmeg
Preheat oven to 375 degrees. Grease a shallow 1.5 to 2 quart baking dish.
Mix together peaches, 1/2 cup sugar, lemon juice, cornstarch, and cinnamon. Pour into prepared baking dish. Sprinkle raspberries over the peaches.
In a food processor or a bowl, mix together flour, 3/4 c. sugar, butter and nutmeg until it has the texture of coarse oatmeal. Crumble over the fruit.
Bake until bubbling in the center and golden brown on top, about 45 -60 minutes.
Cool for at least 10 minutes. Best served warm with vanilla ice cream.
The idea of Peach Bruscetta resonates with me as did the Strawberry Bruscetta I’ve made many times. This recipe was delicious and I made it strictly according to the recipe. The grilling of the bread and the peaches took some time, but the end result was worth it.
Next time, however, I may try using Goat Cheese instead of Burrata and skip grilling the peaches, using my tried and true Peach Salsa as the topping with a drizzle of honey.
Anyway you make, you can’t go wrong this time of year with fresh Colorado peaches, cheese and bread. MMMMM….
GRILLED PEACH BRUSCHETTA
1 loaf ciabatta bread, thinly sliced
3 tablespoons olive oil, divided
8 ounces burrata cheese, torn
3 medium ripe peaches, halved and cored
2 tablespoons fresh tarragon
Flaky sea salt and freshly cracked black pepper, to taste
Honey, for drizzling
Preheat and oil a cast iron or gas grill. Brush 2 tablespoons olive oil evenly over ciabatta slices and grill over medium heat until crisp and lightly charred on both sides, about 5 minutes. Set aside to cool.
Brush peach halves with vegetable oil or spray with non-stick spray. Grill, flesh side down, until lightly charred, about 3-4 minutes. Set aside to cool slightly, then chop and place in a medium-sized bowl.
Chop tarragon and add to bowl along with salt, pepper and remaining tablespoon of olive oil and mix to combine.
Spread a layer of burrata over each slice of ciabatta and top with a dollop of grilled peach mixture. Season with additional salt and pepper and drizzle with honey.
A few years ago, I noticed a large branch growing from the middle of one of my lilac bushes. I’d pass it now and again and wonder what it was, but let it grow. I was sure the squirrels left a seed that eventually sprouted into something new.
One year, this mysterious branch had blossoms different than the lilac, so again I watched to see what would happen.
Eventually small fruit began to form from the blossom and revealed itself as peaches.
The peaches continued to grow and would soon be ripe. I couldn’t wait to pick a peach fresh from my yard and enjoy every drippy, lucious bite.
UNTIL…the squirrels came back to claim their bounty. Most of the peaches ended up on the ground, partially eaten by the squirrels. The least they could do is the eat the whole thing!
The squirrels were kind enough to leave a couple of peaches for me.
It’s a new year and the squirrels and I are plotting our strategies. If peaches form, who will get there first? The tale of the Peach Battle between Team Squirrel and Team Cathy continues.
Fresh fruit…pies, cakes, coffee cakes or naked is my favorite dessert or breakfast treat. This recipe, from Southern Living, caught my eye and with more beautiful peaches and a box of fresh blackberries, I had to try it.
My oven bakes a little hot, so the bottom is quite brown but still delicious. This recipe will stay in my recipe box and perhaps a straight peach coffee cake will be in the plan for next summer!
BLACKBERRY PEACH COFFEE CAKE
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries
Preheat oven to 350°. Prepare Streusel Topping.
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan (I used a small oblong pyrex baking dish).
Top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.
Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.
Peaches are in season and I love a peach dessert. I adapted a recipe from Barefoot Contessa to be gluten-free. It was delicious. The rice flour is lighter, therefore, you need to add about 25% more rice flour that the all-purpose flour called for in a recipe. I’ve shown the rice flour and the all-purpose flour proportions in the recipe below. I also sprinkled sugar on top of the crumble to give it a little extra sweetness.
The Crumble served warm with good vanilla ice cream…it’s what I wish I were having for dessert tonight!
PEACH AND BLUEBERRY CRUMBLE
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
3/8 cup rice flour (GF) OR 1/4 cup all-purpose flour (non GF)
1 cup fresh blueberries
1.25 cups rice flour (GF) OR 1 cup all-purpose flour (non GF)
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into buttered ramekins or baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.
Fresh peaches are a summer treat! I have fond memories, as a kid, of biting into a fresh peach and have the juice run down my arms and all over my face. I was a sticky mess, but loving that peach!
Colorado peaches are some of the best and I’m lucky enough to live in the great state that produces them. To date, I’ve not seen Colorado peaches at the market but Costco has had wonderful peaches this summer. What better dessert to serve visiting family topped with vanilla ice cream! The recipe is from my tried and true Farm Journal Country Cookbook, 1972 a gift from the folks at Farm Journal many years ago when I worked in Agri-Marketing for an ad agency in St. Joe, MO. The cookbook has seen a lot of love and even though it’s spine is broken, it continues to support my love of good home-cooking!
Our Book Club potluck was coming up, featuring the book Proof of Heaven a Neurosurgeon’s Journey into the Afterlife by Eben Alexander, M.D. Our potluck theme was ‘what would you have for your last meal?’ I tripled the recipe so I could have enough Cobbler for the Book Club and for visiting family. It was hit with both groups. It’s delicious (even if I do say so myself) and a wonderful summer treat.
FRESH PEACH COBBLER
1 1/2 tablespoons cornstarch
1/4 to 1/3 cup brown sugar, firmly packed
1/2 cup water
4 cups sweetened sliced peeled peaches
1 tablespoon butter
1 tablespoon lemon juice
Mix cornstarch, brown sugar, and water. Add peaches and cook until mixture is thickened, about 15 minutes.
Add butter and lemon juice. Pour into a greased 8″ round or square baking dish.
1/2 cup sifted flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons soft butter
1 egg, slightly beaten
Combine flour, sugar, baking powder, salt, butter and egg. Beat until butter is smooth.
Drop spoonfuls of Batter Topping over hot peach mixture. Sprinkle with 1 tablespoon white sugar.
Bake in hot oven (400 degrees) 40 to 50 minutes. Serve warm, in bowls, with vanilla ice cream.
Peach season has come to an end but there is time (and peaches) for one more fresh Peach Crisp. Pal, Maribeth gave me a ‘colorado classique’ cookbook a while back and we both have enjoyed the terrific recipes. She made the peach cobbler from the cookbook for my birthday last month and it was delicious. Today I made it and had the same wonderful results. Since it has peaches and oatmeal…it is also the breakfast of this champion!
Fresh Peach Crisp
4 pounds ripe peaches, peeled and sliced
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup oats
1 cup unsalted butter
Preheat oven to 350 degrees.
Place peach slices in a greased 13x9x2″ baking pan. Sprinkle with salt.
Mix the flour, cinnamon, sugar and oats together. Add softened butter and mix until crumbly. Sprinkle over peaches and pat down.
Bake 50-60 minutes.
Serve plain or with rich vanilla ice cream.
Recipe from ‘colorado classique a collection of fresh recipes from the rockies’.
Peach Salsa was a new discovery a few years ago. We’re lucky to live in the great state of Colorado which produces some of the finest peaches in the world. I love salsa, but fresh peach salsa is my favorite. My family has grown very fond of it and we can’t wait to have the first peach salsa of the season.
Peach Salsa was served last year as one of the dishes at daughter Megan’s bridal shower and included in the favor of three of her favorite dips. Today we’ll savor it and enjoy the last few days of summer in Colorado.
2 cups diced fresh peaches
1/2 cup sweet onion
2 tablespoons fresh cilantro leaves, chopped
1 jalapeno, finely diced
fresh lime juice
Mix all ingredients together. Fantastic with chips; also great with grilled fish or chicken.
Pancakes…not my favorite EXCEPT for the Big Dutch Baby Pancake with fresh, seasonal fruit. I discovered this recipe in the early ’80s in my tried and true ‘Sunset Ideas & Recipes for Breakfast & Brunch’. The pancake is easy to make, spectacular to serve and yummylicious to eat.
It was a surprise, the first time I made it, to see that the pancake rises as it cooks and collapses when taken from the oven. Relax–it’s part of the fun!
The original Dutch Baby Pancake was served with powdered sugar and wedges of lemon, but I’ve never tried anything but the pancake with fresh seasonal berries and fruit. Fresh strawberry in the spring is wonderful and brings excitement about the spring and summer days to come. My absolute favorite is fresh peach and raspberry. The combination of the peaches and raspberries are divine. Today, with fresh Colorado Palisade peaches and fresh raspberries, our family with savor the summer’s sweet peach harvest until we can enjoy again next summer.
BIG DUTCH BABY PANCAKE
3-5 Quart pan (iron skillet, paella pan, or large skillet or round baking dish)
1/3 cup butter
1 cup flour
1 cup milk
Place butter in pan and set in a 425 degree oven.
While butter melts, mix batter quickly. Put the eggs in a blender or food processor and whirl at high speed for 2 minutes.
With motor running, gradually pour in milk, then slowly add flour; continue whirling for 30 seconds.
Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour.
Remove pan from oven and pour in batter. Return pan to oven and bake until pancake is puffy and well browned (20-25 minutes), depending on pan size.
After baking I use a spatula to assure the bottom of the pancake has not stuck to the bottom of the baking pan. Move to a pretty round plate or platter. Fill with fruit, sprinkle with powdered sugar. Have a shaker or bowl of extra powdered sugar for those that may enjoy a little more.
To counteract the sweetness of the pancake, I serve with crisp cooked bacon.
You can serve is several ways. My favorite is filled with fruit:
Fruit: Sliced fresh fruit (I like fresh peach/raspberry best); sprinkle with powdered sugar. Cut into wedges and serve.
Powdered sugar classic: Sprinkle with powdered sugar and squeeze thick wedges of lemon over at the table.
Hot fruit: Glazed apples or pears served with sour cream or yogurt. Or heat banana or papaya slices in melted butter or margarine over medium heat, turning until hot; serve with lime wedges
Canned pie filling/cherry or apple filling, add lemon juice and ground cinnamon to taste. Top with yogurt or sour cream. Topping can be heated or cold.