Type what you have

Ingredients

• ✓ peach
• strawberry
• orange juice
• brown sugar

Instructions

1. 1 Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.

By Allrecipes Member

Ingredients

• ✓ peach
• puff pastry
• apricot preserves
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
3. 3 Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
4. 4 Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
5. 5 Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

By foodelicious

Ingredients

• ✓ peach
• pie crust
• sugar
• egg
• flour
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Press crust into a 9-inch pie plate; fill with peaches. Combine sugar, egg, flour, butter, and cinnamon in a bowl; sprinkle evenly over peaches.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling is bubbling and crust is lightly brown, 40 to 45 minutes more.

By BugNBear

Ingredients

• ✓ peach
• milk
• white sugar
• whole wheat flour
• egg
• vanilla extract
• thyme
• black pepper
• salt
• blackberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
2. 2 Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
3. 3 Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
4. 4 Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.

By John Mitzewich

Ingredients

• ✓ peach
• all-purpose flour
• salt
• water
• vanilla extract
• butter
• salt
• white sugar
• vanilla bean paste
• cornstarch

Instructions

1. 1 To make the dough: Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
2. 2 To make the filling: Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
4. 4 Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out 8 circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheets. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
5. 5 Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
6. 6 Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

By HewnBread

Ingredients

• ✓ peach
• raspberry
• white sugar
• lemon juice
• water
• balsamic vinegar
• white sugar
• water
• lemon juice
• vanilla bean
• vanilla ice cream
• almond

Instructions

1. 1 Gather all ingredients.
2. 2 Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes.
3. 3 Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
4. 4 Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
5. 5 Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup.
6. 6 Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
7. 7 Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.

By John Mitzewich

Ingredients

• ✓ peach
• miniature marshmallow

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Spread peaches into the bottom of a baking dish and top with marshmallows.
3. 3 Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.

By Muddpuppy Royer

Ingredients

• ✓ peach
• yellow cake mix
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
2. 2 Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
3. 3 Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

By Marie

Ingredients

• ✓ peach
• angel food cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix and peaches with juice in a large bowl until well combined. Pour batter into an ungreased 10x4-inch tube pan.
3. 3 Bake in the preheated oven until the top is dark golden brown and cracks feel very dry and not sticky, 37 to 47 minutes.
4. 4 Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle, this will prevent the cake from sinking.

By Amy Brolsma

Ingredients

• ✓ peach
• yellow cake mix
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour peaches into a 9x13-inch baking dish.
3. 3 Sprinkle cake mix on top and pour melted butter all over.
4. 4 Bake in the preheated oven until top of cobbler is golden brown, about 50 minutes.

By Kristi Ford

Ingredients

• ✓ peach
• brown sugar
• lemon juice
• water
• cinnamon

Instructions

1. 1 Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
5. 5 Cool and serve immediately or store in jars in the refrigerator to serve later.

By fabeveryday

Ingredients

• ✓ peach
• self-rising flour
• sugar
• egg
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange peach slices in a 9-inch round baking dish. Pour about half the reserved peach juice on top; discard remaining juice. Beat egg, flour, and sugar in a bowl until combined; pour over peaches. Drizzle melted butter over the flour mixture.
3. 3 Bake in the preheated oven until golden brown, about 45 minutes.

By st1100pilot

Ingredients

• ✓ peach
• ✓ peach
• white sugar
• brown sugar
• orange juice concentrate
• triple sec
• peach schnapps

Instructions

1. 1 Place the 5 peeled and pitted peaches into an electric blender with white sugar and brown sugar; process until smooth.
2. 2 Pour puree into a medium saucepan. Stir in orange juice concentrate. Heat over medium heat just to boiling, stirring constantly. Remove from heat. Stir in sliced peaches, triple sec, and peach schnapps. Serve warm.

By Mona L

Ingredients

• ✓ peach
• butter
• maple syrup
• lemon zest
• nutmeg

Instructions

1. 1 Cut each peach in half, remove pit, and cut each half into 6 slices.
2. 2 Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
3. 3 Allow to cool slightly before serving.

By Bren

Ingredients

• ✓ peach
• pie crust
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
3. 3 Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
4. 4 Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.

By EMILYSARTAIN

Ingredients

• ✓ peach
• white sugar
• all-purpose flour
• egg
• butter
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
2. 2 Cut crust from bread slices, and cut each into 4 or 5 strips. Spread fruit into prepared pan, and cover with a layer of bread strips.
3. 3 Beat together butter, sugar, and flour; mix in egg. Pour mixture over the fruit and bread.
4. 4 Bake in preheated oven for 35 to 45 minutes, or until golden brown.

By Joan Spinasanto

Ingredients

• ✓ peach
• white bread
• white sugar
• self-rising flour
• egg
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread.
3. 3 Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

By UCMOM

Ingredients

• ✓ peach
• brown sugar
• sour cream
• pecan

Instructions

1. 1 Place peach slices in a small serving bowl; sprinkle with brown sugar and top with sour cream and pecans.

By Mandy Hood

Ingredients

• ✓ peach
• lemon juice
• water
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Blend peaches in a blender until smooth. Measure out 1 ½ cups peach purée into a medium bowl. Stir in lemon juice immediately and refrigerate.
3. 3 Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove simple syrup from heat and let cool to room temperature, then refrigerate until chilled, about 1 hour.
4. 4 Pour chilled peach purée and simple syrup into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
5. 5 Transfer to an airtight container and freeze until firm, about 4 hours.

By gartenfee

Ingredients

• ✓ peach
• cinnamon sugar
• cake mix
• cinnamon
• butter
• water

Instructions

1. 1 Drain peaches and pat dry with a paper towel. Sprinkle peaches with cinnamon sugar.
2. 2 Mix dry cake mix with cinnamon. Cut in butter until mixture resembles coarse crumbs. Set 1/2 of the mixture aside.
3. 3 Mix peaches with 1/2 of the cake mix mixture; place in a 6-inch round dish. Top peaches with remaining cake mix mixture. Cover dish with foil.
4. 4 Pour water into a multi-functional pressure cooker (such as Instant Pot). Set trivet inside. Place round dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Quick release remaining pressure using the quick-release method, about 5 minutes.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Carefully remove dish from the pot and uncover. Broil until topping is set, about 2 minutes.

By thedailygourmet

Ingredients

• ✓ peach
• white sugar
• water
• heavy cream

Instructions

1. 1 Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
2. 2 Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from the heat and pour mixture into a bowl to cool, 15 to 20 minutes.
3. 3 Use a slotted spoon to transfer peaches to a large bowl. Discard simple syrup or reserve for another use. Pour in heavy cream and stir to combine. Divide mixture between six serving glasses or bowls, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

By John Mitzewich

Ingredients

• ✓ peach
• yellow cake mix
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut peaches into thirds; place in a 9x13-inch baking dish. Sprinkle cake mix over peaches; add butter slices over top. Sprinkle with brown sugar.
3. 3 Bake in the preheated oven until golden and bubbling, about 30 minutes.

By MommaEmily

Ingredients

• ✓ peach
• yellow cake mix
• butter
• cinnamon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Empty peaches into a 9x13-inch baking dish.
3. 3 Cover peaches with dry cake mix and press down firmly.
4. 4 Cut or grate butter into small pieces and scatter on top of cake mix. Sprinkle top with cinnamon.
5. 5 Bake in the preheated oven until peaches are hot and bubbling and top of dump cake is golden brown, about 45 minutes.
6. 6 Serve and enjoy!

By Jessica

Ingredients

• ✓ peach
• butter
• self-rising flour
• sugar
• salt
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
2. 2 Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches.
3. 3 Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm.

By KSBEESON

Ingredients

• ✓ peach
• canola oil
• brown sugar
• vanilla fat-free frozen yogurt
• gingersnap cookie

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Brush peach halves with canola oil.
3. 3 Cook on the preheated grill until tender and warmed through, about 10 minutes.
4. 4 Place each peach half on a plate, skin-sides down. Sprinkle with brown sugar, allowing sugar to melt. Alternatively, use a small torch to caramelize sugar.
5. 5 Serve each peach half with 2 scoops frozen yogurt; sprinkle cookie crumbles on top.

By EJNewman

Ingredients

• ✓ peach
• pie crust mix
• white sugar
• salt
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Make crust mix according to package directions. Roll dough out so that it fits an 8 inch skillet or frying pan; make sure there is overhang.
3. 3 Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven for 25 to 30 minutes until fruit is bubbly and crust is browned.

By Arvilla

Ingredients

• ✓ peach
• margarine
• all-purpose flour
• sugar
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt margarine in a 9x13-inch glass baking pan in the preheated oven.
3. 3 In a large bowl, combine flour, sugar, and baking powder. Pour reserved peach juice into flour mixture and stir until smooth.
4. 4 Remove the glass pan from the oven and pour in batter starting in the center; batter will spread over the entire pan. Add peaches by placing them in the center of the pan; allow peaches to spread on their own.
5. 5 Bake cobbler in preheated oven for 20 to 25 minutes, or until just brown on top.

By Angela

Ingredients

• ✓ peach
• lemon juice
• vanilla yogurt
• lemon zest
• angel food cake

Instructions

1. 1 Toss peach slices with lemon juice in a bowl; transfer 1 cup to a blender and blend until smooth. Set remaining peach slices aside.
2. 2 Stir peach purée, yogurt, and lemon zest together in a bowl until well blended.
3. 3 Layer ½ cake cubes in bottom of a glass dish; top with ½ peach slices, ½ yogurt mixture, and remaining ½ cake cubes. Arrange remaining ½ peach slices on top, reserving 5 or 6 slices for garnish; cover with remaining ½ yogurt mixture. Arrange reserved peach slices on top. Refrigerate trifle until ready to serve.

By Noodlefork

Ingredients

• ✓ peach
• white sugar
• lemon juice
• orange juice
• mint

Instructions

1. 1 Place peaches, separating any that have stuck together, sugar, and lemon juice in the bowl of a food processor; pulse until reaches the consistency of applesauce, adding orange juice as needed. Taste; adjust with sugar and lemon juice. Garnish servings with mint sprigs.

By Gwyneth

Ingredients

• ✓ peach
• white sugar
• lavender flower
• water
• lemon juice

Instructions

1. 1 Place peaches and sugar in a blender or the bowl of a food processor; purée until smooth. Transfer purée to a large bowl; stir in lavender blossoms until incorporated. Let stand at room temperature for 2 hours.
2. 2 Stir water and lemon juice into purée mixture until well combined; refrigerate until cold, about 2 hours.
3. 3 Pour chilled purée mixture into a 6-quart ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and store in the freezer until firm or desired consistency.

By The Magpie