Recipe: Fresh Peach Desserts (4)

Fresh Peach Cobbler

1-1/4 cups flour
1 cup sugar
1/2 cup light brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup butter or margarine
4 cups sliced fresh peaches
1 tbsp. lemon juice
1 tsp. lemon peel

Combine 1 cup flour, 1/2 cup sugar, salt and cinnamon. Cut in butter with 2 knives until coarse (resembling corn meal). Combine peaches, lemon juice, lemon peel, 1/2 cup sugar and 1/4 cup flour. Spoon into greased 9" square dish. Sprinkle flour mixture over peaches. Bake covered for 15 mins. Remove cover and bake 35 to 45 min. longer.

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Coffee Cake (works great with peaches or blueberries)

1-1/2 cups unbleached sifted flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs
1 cup sour cream
1/2 tsp. vanilla
1/4 cup fresh fruit

Topping:

5 tbsp. sugar
2 tbsp. butter (softened - NOT MELTED)
1 tsp. cinnamon

Heat oven to 350. Sift flour with sugar, baking powder, soda and
salt. In separate bowl, beat together eggs, sour cream and vanilla.
Add to flour mixture and beat until smooth. Spread in oiled 9x9"
baking pan. Dot with fresh fruit. Mix topping ingredients together
until mixture resembles cornmeal. Sprinkle over batter. Bake for
(45-55 min). Coffee cake is done when toothpick inserted in center
comes out clean.

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Angel Peach Delight

1 prepared angel food cake
15 fresh peaches, sliced
1/4 C. peach brandy (optional)
Raspberries for garnish

With serrated knife, at the top of cake, cut 1/4-inch from each side of
cake and hollow out 3 inches in depth. Place sliced peaches in hollowed
angel food cake, sprinkle with brandy, garnish with raspberries and
peach slices. Makes 16 servings.

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Peach Crumble Cake

1/2 C. unsalted butter, softened
1/2 C. firmly packed light brown sugar
1/2 C. plus 3 tablespoons granulated sugar
1 C. sifted all-purpose flour
1 t. baking powder
2 large eggs
10 large peaches, skinned, pitted, and cut in half
1 T. fresh lemon juice
1/2 t. ground cinnamon
Vanilla-flavored whipped cream or ice cream

Preheat oven to 350 degrees. Lightly butter 8-inch square baking dish.
Set aside. Cream butter, brown sugar and 1/2 cup of the granulated
sugar until light and fluffy, about 3 minutes. Sift together the flour and
baking powder, then beat into the butter mixture. Beat in eggs. Scrape
the mixture into the prepared baking dish and place the peach halves on
top of the batter, flat side down. Sprinkle with the lemon juice; more if
you like. Mix remaining sugar with cinnamon and sprinkle over peaches.
You may also increase this amount if you like. Bake for 1 hour, or until
golden in color. Serve with flavored whipped cream or ice cream. Serves
6 to 8.