- 8 fresh peaches, peeled and sliced
- Juice from ½ small lemon
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup flour
- 1 cup milk
- 1 tablespoon baking powder
- 1 pinch salt
- Preheat oven to 375°F. Pour melted butter into a 9×13-inch baking dish.
- Place peaches into pot of boiling water for 30 seconds. Turn off heat and, with a slotted spoon, transfer peaches to a bowl of ice water. Once cool enough to handle, remove skins with a paring knife. Slice peaches and set aside.
- Combine granulated sugar, flour, baking powder, and salt, stirring until well blended.
- Slowly stir in 1 cup milk until mixture comes together into a batter. Pour batter over butter in baking dish.
- In a saucepan, combine peaches, cinnamon, brown sugar, vanilla, and lemon juice. Bring to a boil, stirring frequently. Turn off heat and pour peaches over top of batter.
- Bake for 40 minutes or until top crust has become a golden brown color.
- 8 fresh peaches (peeled, pitted, and sliced into chunks)
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 1/2 cups all-purpose flour
- 3 tablespoon white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- 1 tablespoon white sugar
- 1/2 teaspoon ground cinnamon
- Bake the cobbler for about 30 minutes, or until the topping is golden.
- Preheat the oven to 425 degrees F.
- Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
- In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.
- In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender ñ until the mixture looks like coarse meal. Then, stir in the water until just combined.
- Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
- Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!
- Freeze the peach slices on a shallow baking sheet lined with foil or parchment paper. Stir the 1/3 cup sugar into the buttermilk and set aside for a few minutes to dissolve the sugar. Pour the buttermilk mixture into a foil- or plastic wrap-lined loaf or other shallow pan; cover and freeze until solid.
- Dump the frozen peach slices into a food processor fitted with the steel blade. Assuming the peaches are rock hard, let them sit for 15 minutes so they are slightly less than rock hard, meanwhile leaving the frozen buttermilk in the freezer. After 15 minutes, remove and cut the frozen buttermilk into chunks the size of ice cubes. Add chunks to the processor and process until the mixture is completely blended and lightened in color. You will need to stop the processor from time to time to scrape the mixture from the side of the bowl or spread and redistribute it to better engage with the processor blades; inspect for lumps of peach when you do this. When the sherbet is smooth and free of lumps, taste and pulse in preserves or additional sugar, to taste, if necessary.
- Serve the sherbet immediately or scrape it into a container and store in the freezer until needed. Sherbet will retain its scoopable and spoonable texture for 2 or 3 hours before it hardens. Once it’s hard, you will need to soften it for 10 to 20 minutes in the fridge before serving, or zap it for a few seconds at a time in a microwave on defrost.
1 cup all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
5 to 6 whole fresh peaches (best when not overly ripe or soft), peeled, cut in half and pit removed (about 1 3/4 pounds)
1/2 a lemon
7 tablespoons real maple syrup
1 1/2 cups heavy cream
3 tablespoons light corn syrup
Preheat the oven to 350 degrees F.
In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed.
Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well.
Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.
For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you’re in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm.