Peach & Other Summer Fruit Recipes

Share your favorite peach recipes and give others ideas on how to eat their delicious fruit! Email your secrets to and we will add them to our recipe page!


Grilled Peaches with Pecan Sauce

Grilled Peaches with Pecan Sauce


4 cups peaches

1½ cups sugar, divided

½ teaspoon cinnamon

4 tablespoons margarine

¾ cup flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup milk

Mix peaches with 1 cup of sugar and cinnamon. Melt margarine in a 2½ to 3-quart casserole dish in a 350-degree oven.

Mix remaining ½ cup sugar with flour, baking powder, and salt. Stir in milk and mix until blended.

Pour batter over melted margarine. Do not stir. Spoon peaches over top of the batter and do not stir. Bake for 1 hour. Serve warm with cream.



From –
Submitted by Connie Howitson

½ C. unsalted butter (I probably use salted)

1 C. flour

2 C. sugar divided

1 T. baking powder


1 C. milk

6 C. fresh peaches, sliced

1 T. lemon juice


Melt butter in 9×13 pan. Combine flour, 1 C. sugar, baking powder and salt. Add milk. Stir just til dry ingredients are moistened. Pour batter over the butter. DO NOT STIR. Bring remaining sugar, peach slices and lemon juice to a boil over high heat, stirring constantly. Pour over the batter. DO NOT STIR. Sprinkle with cinnamon. Bake at 375 degrees for 40-45 min til golden brown. Serve warm or cool with cool whip or ice cream.

Peach Sherbet

Submitted by Kim Danielson.
An Excerpt from "Chesman, Andrea, Just Peachy, Quick & Healthy Magazine, Fall 1996 issue, Pages 80-81."

2 lbs ripe peaches
1 1/4 C superfine sugar
2 T lemon juice
1 t vanilla
1 1/2 C buttermilk

Working over a bowl to catch the juice, peel and quarter peaches.

In a food processor, puree peaches and juice until smooth. Stir in sugar, lemon juice, vanilla and buttermilk. Pour into a shallow metal bowl or freezer tray and freeze until the top is mostly frozen, 30 to 60 minutes. Stir until mixture is the consistency of slush. Freeze until firm, 2 to 3 hours.

Beat with a mixer until creamy. Freeze for 1 hour. Serve immediately or transfer to an airtight freezer container and store in the freezer for up to 1 week. If frozen solid, soften in the refrigerator before serving, about 30 minutes.

Homemade Peach Ice Cream


1 baked pie shell

1 cup mashed peaches combined with ½ cup water

1 cup sugar

3 tablespoons cornstarch

¼ teaspoon cloves (optional)

1 tablespoon butter

4 cups sliced peaches with 1 teaspoon lemon juice or Fruit Fresh

Whipped cream or ice cream

Fresh mint

Combine mashed peaches, sugar, cornstarch, and cloves in a saucepan or microwave-safe bowl. Cook over low heat or microwave until clear, stirring occasionally.

Stir in butter and add sliced peaches. Mix to coat. Pour into pie shell and chill for at least 2 hours. Garnish with whipped cream or ice cream and a sprig of fresh mint.



2 cups flour

¼ teaspoon baking powder

½ teaspoon salt

1 cup sugar, divided

½ cup margarine

9 to 12 peach halves

1 teaspoon cinnamon

2 egg yolks

1 cup sour cream

Mix flour, baking powder, salt, and 2 tablespoons of sugar. Cut in margarine until the mixture is the texture of coarse meal. Pat mixture evenly on the bottom and sides of a 9- by 13-inch pan.

Arrange peach halves over crust and sprinkle with remaining sugar and cinnamon. Bake at 400 degrees for 15 minutes.

Mix egg yolks with sour cream and spread over peaches. Bake 30 minutes longer.



2 cups flour

1/2 cup brown sugar

3 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon nutmeg

1/2 cup melted butter

1 egg

1 cup sour cream

2/3 cup chopped peaches

Combine dry ingredients. Stir butter, egg, and sour cream together, and then stir into dry ingredients, stirring just enough to moisten. Fold in peaches. The batter should be lumpy.

Fill greased muffin cups 2/3 full. Bake at 400 degrees 15 to 20 minutes or until golden. Makes 10 to 12.


2 fresh peaches, sliced

1 cup vanilla yogurt

¼ cup granola

¼ cup fresh berries of your choice

In stemware goblets, layer peaches, yogurt, and granola. Top with berries.

Serve for breakfast, dessert, or snack. Serves 2.



An Excerpt from “Cass County Electric Cooperative, Highline Notes, July 22, Page 14.”

1 cup butter, softened

2 cups sugar

6 eggs

2 teaspoons vanilla

3 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teasoom salt

1/2 cup sour cream

2 cups diced fresh or frozen peaches (or other fruit as desired)

powdered sugar (optional)

Cream butter and sugar together in a large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, soda, and salt with a whisk; add flour mixture to batter alternately with sour cream. Fold in the peaches. Pour into a greased and flour 10-inch fluted tube or bundt pan. Bake at 350 F for 60-70 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes. Invert the cake pan onto a wire rack, remove the pan, and let cake cool completely. Dust with powdered sugar if desired. 12-16 servings

Maple Bourbon Brown Butter Peach Pie

Spiced Pear Butter