Peachy Keen


When my parents came down to Vegas they brought two boxes of fresh peaches from an orchard that they passed on the way. We've been devouring their dripping, sweet, perfectly perfect goodness all week.

Peaches. When they're good, they are so GOOD.

All morning I've been cooking, and jamming, and being all saucy and stuff. I'm up to my elbows in peaches, and have a freezer and jars full to prove it.

Here's a delicious recipe that my best friend Holli gave me for either a cobbler, crumble or pie filling that you can freeze and tastes just as good months down the line as it does freshly picked from a tree (I'm getting all excited just thinking of pulling one of these puppies out during the holidays-- "Here you are. Would you like a slice of fresh peach crumble?". You can use this recipe for almost any kind of fruit. I'll be doing some apples in the near future:

Fruit Cobbler, Crumble, or Pie Filling:
  • 8 cups of fruit (if apples or peaches, just finely slice and core/de-pit them. You can leave the skins on or off-- whichever you prefer-- once they've cooked you can't really tell a difference). You can also use berries-- if strawberries, slice-- if blueberries or raspberries, leave whole (and you might not want to add cinnamon if using berries)
  • 1 cup Sugar
  • 2 Tbsp. Cornstarch
  • 1 cup Water
  • 1 tsp. Cinnamon
  • 3 tsp. Vanilla
  1. Put the water, sugar, and corn starch in a pot, stir and mix well and boil. It will be a cloudy color at first. Keep boiling for a few minutes until it turns a clear color and thickens.
  2. Take off heat and then add cinnamon and vanilla and stir well.
  3. Add fruit and gently stir until it's completely coated and well mixed.
  4. Once it has cooled a little you can either spread in the bottom of a 9x13 inch pan and top with your favorite crumble or crisp recipe, or make two pies with it, or you can put it in freezer bags and store them in the freezer for up to one year. I divided each recipe up into two quart size bags so that I can make smaller 8x8 pans of crisp or one pie per bag. It's so yummy! I'm sure you could also use it as an ice cream topper or all sorts of other things if you wanted to get creative. Just make sure it is thawed completely before you add the topping to it or make it into a pie.
Here's a crumble recipe that Holli gave me to top it off. I'm making some tonight and can't wait to see how it turns out:

Fruit Crumble Topping (This is for a 9x13 pan-- halve it if you divided the earlier recipe in half):
  • 2 cups Flour
  • 2 cups Oats
  • 4 tsp. Cinnamon
  • 1 1/2 cups Brown Sugar
  • 1 cup melted butter
  1. Stir all the dry ingredients together.
  2. Slowly add the melted butter to the dry ingredients and mix until it is...well...crumbly.
  3. Crumble on top of fruit mixture. The dry ingredients might not be perfectly incorporated into the butter, but it's okay-- just crumble it all on top.
  4. Bake on 375 for 45 minutes if it's peach, and 60 minutes if it's apple. Sorry, I don't know how long for berries. I would imagine it's probably 40 minutes? You might want to put a cookie sheet on the rack below the pan so that all the oozing, sticky sweetness doesn't stumble down upon your oven bottoms.
  5. Enjoy!
Next I'll have to share Beth's spiced peach jam recipe. It might just be too good to share though. I don't know. You may have to pay money for it.

Happy Wednesday blogging friends.