Who can forget the Conrad and Belly peach scene in The Summer I Turned Pretty? Honestly, I don’t think I’ll ever look at a peach stand the same way again (and I have to admit, it even sent me down a rabbit hole searching for peach recipes!).
Anyhow, it doesn’t matter whether you’re a die-hard The Summer I Turned Pretty fan like I am, or just someone who can’t resist biting into a perfectly ripe peach, September is the last stretch of peach season and THE month to indulge.
Here are 5 DELICIOUS peach recipes I found!
1. Peach Muffins
I know what you’re thinking. When most people think of muffins, peaches aren’t exactly the first thing that comes to mind. But I promise, these muffins taste like a slice of peach cobbler with a crumble topping on them!
Recipe from: @dancearoundthekitchen2019
Why you’ll love it: They’re great for breakfast or brunch, but they’re also a perfect afternoon snack with a nice cup of coffee! Mmmm!
Ingredients for the muffins:
- 2 cups of diced peaches
- 2 cups flour
- ½ cup of vegetable oil
- 1 cup of sugar
- 2 eggs
- 1 teaspoon of vanilla
- 1 cup of plain vanilla or peach yogurt
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 1 teaspoon of ground cinnamon
- ½ cup of chopped pecans
Ingredients for the crumb topping:
- ¼ cup of butter, softened
- ½ teaspoon of ground cinnamon
- ½ cup of flour
- ¼ cup of brown sugar
- ¼ cup of chopped pecans
Ingredients for the glaze:
- 1 cup of powdered sugar
- 1 to 2 tablespoons of milk
- ½ teaspoon of vanilla
Instructions:
- Preheat your oven to 350°F and prepare the muffin tins with liners.
- In a small bowl, add 1 ½ cups of the diced peaches and ¼ cup of flour.
- Stir to coat, and then set aside.
- In a large bowl, combine the vegetable oil, sugar, eggs, vanilla, and yogurt.
- Add the remaining 1 ¾ cups of flour, baking soda, baking powder, salt and cinnamon.
- Stir until just barely combined.
- Fold in the flour-coated peaches and pecans.
- Fill the muffin liners ⅔ full with batter.
- In a small bowl, use a fork to combine the crumb topping ingredients.
- Spoon the crumb topping on top of the muffins.
- Sprinkle the remaining ½ cup of diced peaches on top, and press them in so they don’t fall off during baking.
- Bake the muffins for 18-20 minutes, or until golden brown and a toothpick comes out of the center mostly clean.
- When the muffins are cool, combine the glaze ingredients and drizzle over the muffins.
2. Peach Baked Oatmeal
Dessert for breakfast? You bet! If you love oatmeal as much as I do (I eat it almost every morning!) this peach baked oatmeal will make your breakfast feel extra special!
Recipe from: @fullofplants
Why you’ll love it: It’s so good, you’ll want to eat it for breakfast, AND enjoy it later as dessert with a scoop of vanilla ice cream! Plus, you can store this baked oatmeal for up to 4 days in the refrigerator, making it perfect for meal prep or a quick treat.
Ingredients:
- 1 egg
- 2 cups of rolled oats
- 3 tablespoons of sugar
- ½ teaspoon of baking powder
- ½ teaspoon of lime zests
- ¼ teaspoon of salt
- ½ cup of applesauce or peach sauce
- 1 and ¾ cup of milk
- 1 tablespoon of melted butter
- ½ tsp vanilla extract
- 2 semi-ripe peaches
- 1 tablespoon of sugar
- 1 tablespoon of lime juice
Instructions:
- Preheat your oven to 350°F and grease a 10×6-inch baking dish with butter or oil.
- In a small bowl, whisk the egg.
- In a large mixing bowl, combine the rolled oats, sugar, baking powder, lime zest, and salt.
- Pour in the applesauce or peach sauce, milk, melted butter, vanilla extract, and egg. Stir until fully combined, then transfer the batter to the prepared baking dish.
- Start by slicing the peaches into thick slices. Then, transfer them to a small bowl and add the sugar and lime juice.
- Toss to coat the peaches. The sugar will help the peaches slightly caramelize.
- Arrange the peach slices on top of the oatmeal batter and slightly press them down.
- Bake for about 30 minutes, or until the top appears golden brown, and the peaches are tender.
3. Peach Bars with Brown Butter Crumble
If you’re looking for a dessert that feels like summer and fall at the same time, the bars are perfect. The sweet peaches will remind you of summer, and the nutty brown butter brings a touch of fall to every bite.
Recipe from: @easygayoven
Why you’ll love it: They taste just like a classic peach pie, but come together in a fraction of the time!
Ingredients for the dough:
- 2 cups of all-purpose flour
- ⅓ cup of granulated sugar
- ⅓ cup of light brown sugar, lightly packed
- ¾ teaspoon of baking powder
- ½ teaspoon of salt
- ¾ cup of unsalted butter, cut into tablespoon-size pieces
Ingredients for the filling:
- 4 medium peaches, pits removed
- ½ cup of light brown sugar, lightly packed
- ¼ teaspoon of ground cinnamon
- 2 teaspoons of vanilla extract
- 1 teaspoon of cornstarch
- A pinch of salt
Instructions:
- Preheat your oven to 350°F.
- Grease a 9-inch square tin or baking dish, and line ir with parchment paper. You can also grease the parchment to further prevent sticking.
- In a small saucepan, melt the butter over medium-low heat. Cook the butter, stirring and scraping the bottom occasionally, until it begins to bubble and pop. Continue cooking until it starts foaming and you can see dark brown flecks swimming in the butter when you stir.
- Remove the butter from the heat and set aside to cool slightly.
- Slice each peach into 8 segments, then cut each segment into half-inch pieces.
- In a small mixing bowl, add the sliced peaches, brown sugar, cinnamon, vanilla extract, cornstarch and salt.
- In a medium mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt, breaking up any lumps you see.
- Pour the browned butter into the dry ingredients.
- Using a rubber spatula, gently mix them together until they form a crumbly dough.
- Dump about ½ to ⅔ of the crumble mixture into the bottom of the tin.
- Using an offset spatula or the bottom of a measuring cup, press the dough into the tin, completely covering the bottom in an even layer.
- Give the peach mixture one last stir and pour it onto the base layer. Spread it out evenly.
- Crumble the remaining topping over the peaches.
- Bake on the middle rack for about 50-60 minutes, or until the topping is turning golden brown and the filling is bubbling in the center of the tin.
- Transfer to a wire rack to cool completely, and then chill in the fridge for about 1 hour.
- Run a knife along the sides of the tin to loosen the bars. Lift the bars out using the parchment paper and transfer to a cutting board.
- Cut your bars.
4. Grilled Peaches with Green Beans
Who said you can’t have peaches for dinner? If you’re stuck on what to make for dinner or need something to wow at a potluck, this recipe has you covered!
Recipe from: @boroughchef
Why you’ll love it: It’s a perfect balance of sweet, savoury, and creamy, with textures that make every bite exciting.
Ingredients:
- 2 ripe peaches, cut into wedges
- 100g of green beans, trimmed
- 1 ball of burrata
- 2 tablespoons of flaked almonds
- 1 teaspoon of white wine vinegar
- a few sprigs of thyme, washed
- Olive oil
- Salt
- Pepper
Instructions:
- In a dry pan, toast the almonds over a low heat until golden, and then set aside.
- In boiling salt water, cook the green beans until tender.
- Drain the cooked green beans, and refresh them in cold or ice water.
- Mix the peaches with a little olive oil, and place them under a preheated grill, cut side up, until golden.
- Mix the green beans with olive oil, salt and pepper, and the white wine vinegar.
- Plate the green beans and peaches, and top with thyme, burrata and almonds.
5. Peach Tomato Caprese Salad
If you love Caprese salads then you have to try this peach tomato Caprese salad!
Recipe from: @reciperunner
Why you’ll love it: It’s juicy, fresh, flavourful, and just as incredibly beautiful. Plus making it is super easy!
Ingredients:
- 8 ounces of fresh mozzarella, sliced
- 2 peaches cut into wedges
- 3 heirloom tomatoes sliced
- Basil leaves
- 3 tablespoons of fresh lemon juice
- 1 tablespoon of pesto
- 1 teaspoon of honey
- Salt
- Pepper
- Balsamic glaze
Instructions:
- In a small bowl whisk together the lemon juice, pesto, honey, salt and pepper.
- Taste for seasoning and set aside.
- On a large serving plate arrange the slices of tomato, mozzarella, peaches and basil leaves.
- Drizzle the pesto vinaigrette over the salad.
- Finish with a drizzle of balsamic glaze.
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So which one of these peach recipes will you try first? Let me know in the comments! 🍑
The Lilac Blog 