Bye-bye Miss Peach Pie

It's official. The peaches are all gone. We've had all sorts of peachy deliciousness around here this past week.

The previously mentioned Peach Cobbler:

Amazing.

Peaches and Cream Pie:

 Really Yummy. A little different with the custard filling, but who can pass up a pie topped with streusel?

 Peach Cupcakes:

I adapted my vanilla cake recipe by adding chopped peaches and mixing in some brown sugar and cinnamon. I did experiment with two different frostings: a peach buttercream, and a brown sugar cream cheese frosting which was the clear winner.

If I were to make these again, I would forgo the frosting and use a streusel topping.

Peach Fritters (I used an apple fritter recipe and substituted diced peaches): 

These were a definite flop. I fried up a few, dipped one in glaze, and popped it right in my mouth. And it was delicious. Warm peach pieces inside, crispy outside, delicious vanilla glaze. Yum. But after finishing the entire batch, it took no time at all for the moist peaches to ruin the texture of the fritters. They became completely soggy and gross. When it comes to fritters, stick with apples.

And today I used the last four peaches to whip up some simple peach sorbet:

 I've never made sorbet before, but mine froze up pretty solid, even after making it in the ice cream maker. The popsicle-like texture ruined it a little for me, but the flavor was delicious.

Bottom line? I LOVE my peach tree! And Chad and I agreed that out of all the peach recipes we tried, Fran's Peach Cobbler was the clear winner. What can I say? Chad's mom makes mean desserts. This recipe is a keeper.

Fran's Peach Cobbler

Filling:

• 9-10 fresh peaches, peeled and sliced (or substitute 2 large cans peaches, drained)
• 1/2 cup sugar
• 1/4 cup flour
• cinnamon

Topping:

• 1 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 1 heaping tsp baking powder
• 1 egg
• 1 cube butter, melted
• cinnamon

1. Preheat oven to 350 degrees.
2. Mix filling ingredients together in a 13x9 inch pan with a sprinkle of cinnamon.
3. In a bowl, mix flour, sugar, salt, and baking powder together. Beat egg separately and add to mixture. Blend until crumbly (mixture will be very dry).
4. Sprinkle mixture over fruit filling.
5. Drizzle melted butter over entire pan, then sprinkle with cinnamon.
6. Bake for 30-35 minutes or until golden-brown.