Apricot Crumble Pie

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Apricot Crumble Pie

  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60

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Ingredients

Apricot Filling

  • 4 cups cut-up apricots
  • 1 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 9in. unbaked pastry shell

Topping

  • 1/2 cup granulated sugar
  • 2/3 cup sifted all-purpose flour
  • 1/3 cup butter or margarine

Instructions

  1. Mix filling ingredients together and spread in a 9-in. unbaked pastry shell.
  2. Mix topping ingredients together gently, creating a crumble texture. Sprinkle topping evenly over fruit.
  3. Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees for 35 minutes.

Apricot Pie

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Apricot Pie

  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 65

Description

A classic apricot pie, just like the one grandma used to make!


Scale

Ingredients

  • 6 cups apricots, cut into bite size pieces
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 2 tablespoon butter
  • Dash of cinnamon & nutmeg
  • Pastry for double crust pie (12 inch)

Instructions

  1. Chill butter in refrigerator.
  2. Mix apricots, sugar, flour, cinnamon, & nutmeg into a large bowl.
  3. Roll out prepared pastry to fit into a large pie plate. Add in apricot filling mixture.
  4. Cut chilled butter into small pieces, dot butter pieces on top of apricot mixture.
  5. Top with pie crust, trimming any extra crust.
  6. Bake at 350 degrees for 50 minutes or until golden brown


Nutrition

  • Serving Size: 107155
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“Easy as Pie” Peach Pie

  • Author: The Kitchen at Summeripe
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80

Description

Summeripe’s most simple recipe ever! Never has it been so simple to bake a homemade peach (or other stonefruit) pie to share with family and friends. Only 6 simple ingredients is all it takes to create this delicious “Easy as Pie” Peach Pie. Little effort, HUGE reward!


Scale

Ingredients

  • 58 yellow peaches, peel and slice
  • 1 package frozen pie crust
  • 1 egg, whisked (optional)
  • 2/3 cup brown sugar
  • 1/3 cup flour
  • 2 Tbsp salted butter
  • 2 or 3 pinches cinnamon

Instructions

  1. Pre-heat oven to 375 degrees.
  2. Thaw pie crust according to pie crust instructions.
  3. Place sliced peaches into large bowl, add in brown sugar, flour, and cinnamon.
  4. Stir until peach slices are coated.
  5. Fill bottom pie crust with coated peaches.
  6. Cut butter into 4-6 slices, place on top of coated peaches.
  7. Place upper pie crust on top according to package instructions.
  8. Brush upper pie crust with a small amount of the whisked egg (optional).
  9. Bake pie at 375 degrees for 1 hour.
  10. Enjoy!

Notes

  • Helpful Hints: Use enough sliced peaches to fill the bottom pie crust above the tin.
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Summeripe Peaches & Cream Ice Cream

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60

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Ingredients

  • 10 Summeripe Yellow Peaches, peeled & sliced
  • 6 eggs
  • 2 cups heavy whipping cream
  • 1 3/4 cups (14 oz) sweetened condensed milk
  • 1 1/2 cups sugar
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon vodka (optional)
  • rock salt
  • ice

Instructions

  1. Skin Summeripe Yellow Peaches over a blender to capture all the juices and blend into chunks or until smooth.
  2. Beat eggs, sugar, and heavy whipping cream in a mixer until blended. Then add remaining ingredients.
  3. Add liquid to an ice cream maker, cover with ice & rock salt
  4. Start ice cream maker and let run until complete (about 30-45 minutes)
  5. Serve with fresh Summeripe Yellow Peach slices and enjoy!

Notes

  • Adding vodka to the ice cream mixture will help to keep the ice cream smooth and prevent freezer burn
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Warmerdam’s Easy Summeripe Fruit Cobbler

  • Author: The Warmerdam Family
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 65

Description

A great and easy fruit cobbler that’s perfect for just about any occasion. Add in red flesh plumcots or plums for a surprising & sweet twist!


Scale

Ingredients

Ingredients

For the Summeripe Stone Fruit filling

  • 6 cups sliced Summeripe peaches, nectarines, or plums or plumcots (about 8 medium-size fruit)
  • ¾ cup firmly packed brown sugar
  • ¾ cup water
  • 2 ¼ tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon butter or margarine
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Topping

  • 1 package (18.25 oz) yellow cake mix
  • ½ cup butter or margarine, melted
  • Ground cinnamon for sprinkling on top

Instructions

  1. Preheat oven to 375*F
  2. Combine brown sugar, water, cornstarch, cinnamon and nutmeg in large saucepan. Cook, stirring constantly, until mixture is thickened and bubbly. Add peaches, lemon juice and butter. Cook until peaches are hot, about 4 to 5 minutes. Keep stirring so mix doesn’t stick to bottom of pan.
  3. Pour hot filling into 9×13 rectangular baking dish. Sprinkle dry cake mix evenly on top and press down firmly. Drizzle the melted butter evenly over the cake mix. Sprinkle top lightly with cinnamon.
  4. Bake for 35 to 45 minutes, until top is crisp and light to medium brown.
  5. Serve with vanilla ice cream or whipped cream, if desired.

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Bacon-Wrapped Smoked Peach Halves

  • Author: Chad Cotton
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 45

Description

Simple method, intense flavor! Bacon makes everything better, and these peach halves are no exception. Serve as an appetizer, side or dessert


Scale

Ingredients

  • 3 Summeripe Yellow Peaches, halved
  • 6 strips thick cut bacon

Instructions

  1. Preheat smoker to 325 degrees
  2. Cut peaches in half
  3. Wrap 1 bacon slice per peach half around fruit, secure with toothpick
  4. Place peach halves directly on grill, close lid
  5. Turn peach halves half way through (15 minute mark)
  6. Remove and let cool slightly
  7. Serve and enjoy!

Notes

  • You can adapt this simple base recipe in many ways. A drizzle of balsamic reduction and some feta cheese would make a delicious savory/sweet appetizer.
  • Some brown sugar and cinnamon makes an almost peach pie flavor!
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Summeripe Roasted Peaches & Pound Cake

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35

Description

Celebrate Summeripe Stone Fruit with Roasted Summeripe Peaches, Summeripe Nectarine Glazed Walnuts, and Summeripe White Peach Dessert Sauce with decadent pound cake and vanilla ice cream


Scale

Ingredients

  • 10 Summeripe Yellow Peaches, skinned, pitted, and cut into small slices
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1 small loaf pound cake, may substitute angel food cake
  • 8 scoops of vanilla ice cream
  • *1 Tablespoon Summeripe White Peach Dessert Sauce, room temperature to slightly warm
  • *Small Handful of Summeripe Nectarine Glazed Walnuts, chopped

Instructions

  1. Preheat oven to 400 degrees
  2. Place sliced peaches into a large bowl. Add brown sugar and stir until coated. Single layer the peaches onto a large cookie sheet or two small cookie sheets.
  3. Roast in preheated oven for 20 minutes or until softened and slightly browned.
  4. Slice pound cake into 8 slices and place onto 8 individual plates, top with warm roasted peaches, dividing peaches evenly.
  5. Place a scoop of vanilla ice cream on top of peaches and spoon Summeripe White Peach Dessert Sauce evenly over ice cream and sprinkle with Summeripe Nectarine Glazed Walnuts and enjoy!

Notes

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Klassen Family Peach Cobbler

  • Author: The Klassen Family
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50

Description

A Klassen family original recipe for a delicious peach cobbler.


Scale

Ingredients

  • 46 Summeripe Yellow Peaches, sliced
  • 1 Cup flour
  • 3/4 Cup + 1 Tablespoon sugar
  • 1/2 Cup walnuts or pecans, chopped
  • 1/2 Cup butter
  • 2 Tablespoon cornstarch
  • Dash of salt

Instructions

  1. Preheat oven to 400 degrees
  2. Slice enough fresh Summeripe Peaches to fill a 7 x 11 pan
  3. Sprinkle Summeripe Peaches with mixture of 1 Tablespoon sugar and 2 T cornstarch
  4. Combine flour, sugar, nuts, butter, and salt into a bowl. Mix until ingredients begin to from a crumble like topping.
  5. Top the Summeripe Peaches with topping mixture and bake for 25-30 minutes or until topping is golden brown
  6. Bake at 400 degrees for 25-30 minutes.

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Klassen Family Fresh Peach Pie

  • Author: The Klassen Family
  • Prep Time: 40
  • Cook Time: 10
  • Total Time: 50

Description

A Klassen family original recipe for a delicious fresh peach pie with an almond & coconut crust.


Scale

Ingredients

Ingredients

For the Crust

  • 1 cup blanched almonds
  • 1 cup coconut flakes
  • ¼ cup sugar
  • ¼ cup butter, cut into small pieces

For the Filling

  • 3 cups Summeripe Yellow Peaches, thinly sliced
  • 1 cup + 1 Tablespoon sour cream
  • ½ cup whipping cream
  • 6 Tablespoons powdered sugar (4 for sour cream, 2 for whipping cream)
  • 1 teaspoon orange juice
  • 1 teaspoon shredded orange rind
  • 1 teaspoon vanilla
  • Dash of salt

Instructions

Directions

  1.  

For the Crust

  1. Preheat oven to 375 degrees
  2. Grind almonds medium fine then mix with coconut flakes
  3. Work in sugar and butter with fingers into the almond & coconut mixture
  4. Once evenly mixed, remove 3 Tablespoons of crust mixture to be toasted in a separate pie pan
  5. Press remaining crust mixture evenly in bottom and sides of 9” glass pie plate
  6. Place both pie plates into oven, remove topping mixture when toasted, about 5 minutes, and continue to bake crust until golden brown about 10-12 minutes

For the Filling

  1. Beat sour cream, salt, orange juice, orange rind, vanilla, and 4 Tablespoons powdered sugar
  2. Spread sour cream mixture on bottom and sides of the baked crust and cover with Summeripe Peaches
  3. Whip cream then fold in remaining 2 Tablespoons powdered sugar.
  4. Cover the Summeripe peaches with the whipped cream
  5. Sprinkle toasted coconut mixture on top, chill, and enjoy!

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Summeripe Peach & Nectarine Mini Cobblers

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50

Scale

Ingredients

  • 4 Summeripe Peaches, peeled and cut into 1/2-inch-thick wedges
  • 4 Summeripe Nectarines, peeled and cut into 1/2-inch-thick wedges
  • 3 tablespoons brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup raw cane sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 pint vanilla ice cream, for serving

Instructions

  1. Preheat the broiler on high and position a rack about 6 inches from the heat.
  2. In a large bowl, toss the Summeripe Peaches & Nectarines with the brown sugar and scrape them onto a rimmed baking sheet.
  3. Broil the Summeripe Peaches & Nectarines for about 15 minutes, flipping them halfway through, until caramelized and juicy. Let the Summeripe Peaches & Nectarines cool slightly. Lower the oven temperature to 375°.
  4. In a large bowl, combine the flour, raw cane sugar, baking soda and salt. Add the butter and, with your fingers, rub it into the mixture evenly. Stir in the egg yolk and vanilla. Refrigerate the crumb topping.
  5. In a separate bowl, toss the cooled Summeripe Peaches & Nectarines with the lemon juice; divide among six 8-ounce ramekins.
  6. Sprinkle with the crumb topping and bake until the topping is golden and the fruit is bubbling, about 20 minutes. Let cool for 5 minutes, then serve with the vanilla ice cream