Our Favorite Recipes
Crockpot Apple Sauce
Recipe courtesy of Kathleen Heuser.
Fill any size crockpot to top with peeled, cored, and quartered Fruit Hill apples of any variety.
Add a pinch of Kosher salt, 1 stick of butter, 1 cup of water, 1/2 cup of brown sugar, sprinkle top with cinnamon.
Leave for 4 hours on low heat.
Check every so often and stir as needed.
Cook for up to 2 more hours depending on how smooth you like your applesauce.
Mash apples to desired consistency. Add sugar and cinnamon to taste.
Enjoy!
White Peach Jam
Recipe from Evelyn at My Turn For Us Blog
Ingredients:
About 3 lbs of fresh white peaches
1 package powdered fruit pectin (I used Sure-Jel)
2 tablespoons of lemon juice
5 1/2 cups of white sugar
7 -1/2 pint (jelly jars) with lids and rings
Instructions:
1. Heat a large pot of water over high heat to boiling
2. Wash peaches and blanch in the boiling water for 1 minute. Remove with a slotted spoon and place in a ice water bath
3. Place the 1/2 pint jars in clean boiling water with lids and rings to sterilize
4. Remove the peaches from the ice bath and slip off the skin of the peach with a paring knife
4. Pit the peaches and chop.
5. Working in batches, place peaches in food processor and process until just chunky
6. Measure 4 cups chunky peaches into a large pot or dutch oven, add pectin and lemon juice, bring to a rolling boil (a boil that can not be stirred down)
7. Add sugar and stir to combine. Continue to stir until mixture returns to a rolling boil. Boil and stir for 1 minute.
8. Remove from heat and carefully skim off foam
9. Ladle in the sterilized 1/2 pint jars (jelly jars) leaving 1/4 inch headspace.
10. Carefully clean the rims and place lids and rings on top.
11. Process in boiling water bath for 15 minutes, remove carefully and place on clean tea towel until cool, Lids should “pop” and indent down as they cool to seal
White Peach Cobbler
Recipe from Stephanie at Spaceships and Laserbeams Blog
Ingredients:
Peach Filling
10 cups white peaches sliced into thin wedges
2 teaspoons lemon juice
¼ cup sugar
¼ cup brown sugar
¼ tsp cinnamon
⅛ tsp allspice
1 tsp vanilla extract
2 tsp cornstarch
Crust Topping
2 cups flour
½ cup sugar
½ cup brown sugar
2 tsp baking powder
1 tsp salt
1 ½ sticks butter chilled and grated on a cheese grater
½ cup hot water
Cinnamon Sugar Topping
⅓ cup sugar
2 tsp cinnamon
Instructions
Preheat the oven to 425 degrees. Spray a 9x13 deep-sided baking dish with cooking spray
and set aside.
In a large bowl combine the peaches, lemon juice, sugar, brown sugar, cinnamon, allspice,
vanilla extract, and cornstarch. Stir well to coat all peaches.
Pour peach mixture into the bottom of your greased 9x13 baking dish. Place in the oven to
bake peaches for about 10 minutes while you make the crust and cinnamon sugar topping.
In a separate medium bowl combine flour, sugar, brown sugar, baking powder, salt, and
grated butter. Stir to combine. Pour hot water into a bowl and mix until a dough mixture
forms.
In a separate small bowl combine the sugar and cinnamon, stir well.
Remove your peaches from the oven and drop spoonfuls of the crust topping mixture on
top of the peaches. Use a spoon or spatula to spread out the crust topping mixture so it’s
evenly covering the peaches. Sprinkle the cinnamon-sugar topping evenly over the top of
the crust topping.
Place back in the oven and let cook for 25-30 minutes, or until the crust topping is
browned and the peach juices are bubbling up on the sides of the cobbler.
Serve warm with vanilla ice cream.
White Peach Bars
Recipe from The View From Long Island blog
Ingredients:
Filling:
2 large ripe but firm white peaches
1 Tbsp fresh lemon juice
1 Tbsp cornstarch
Dough:
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup sugar
1/2 tsp salt
1 tsp vanilla extract
1/2 cup oat flour (substitute regular flour if you like)
1 1/2 cups all purpose flour
2 Tbsp rolled oats, quick cooking or regular
Instructions
Set the oven to 350F. Lightly spray a 9x9 baking dish. I like to line it with a piece of parchment so I can lift out the bars for neat cutting, but this isn't necessary.
Wash and slice the peaches, but do not peel them. Put the slices in a bowl and toss gently with the lemon juice and the cornstarch. Set aside.
Cream the butter and sugar together and then beat in the salt and the vanilla. Blend in the flours and stir just until the mixture comes together in a crumbly texture. Do not add the rolled oats at this time.
Take about 2/3 of the dough and press lightly into the bottom of your prepared baking dish. Flour your hands if the dough is too sticky to pat down.
Give the peaches a final toss and lay them out across the dough. If they are super juicy, don't add all the extra juices.
Mix the oats into the remaining dough with your fingertips. Crumble it over the peaches. Don't worry about covering all the fruit, some can peek through.
Bake for about 40-45 minutes, until the crust is just beginning to turn golden around the edges and the fruit is bubbling.
Let cool a bit before cutting.
Enjoy!
White Peach Sangria
Recipe From Zona at Zona Cooks Blog
Ingredients
1.5 L Moscato Wine
750 ML Peach Schnapps
1 - 2 Peaches
Instructions
Cut the peaches into slices or cubes.
Mix all of the ingredients together in one or two pitchers.
Place in the fridge and let the peaches absorb the alcohol for at least 1 hour or more.
Pour, drink and enjoy!
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