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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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Klassen Family Peach-Raspberry Jam

  • Author: The Klassen Family
  • Total Time: 50
  • Yield: 4 1x

Scale

Ingredients

  • 2 pounds fully ripe Summeripe Yellow Peaches
  • 10 oz. (1 package) frozen red raspberries
  • 6 cups sugar
  • 1/2 bottle liquid fruit pectin or 1 package Certo
  • 1/4 cup lemon juice, about 2 medium lemons

Instructions

  1. Peel, seed, and grind about 2 lbs. fully ripe peaches.
  2. Thaw 1 (10 oz) pkg. frozen red raspberries. Once thawed, measure raspberries and add enough ground peaches to make 4 cups prepared fruit.
  3. Squeeze juice from 2 medium lemons or ¼ cup lemon juice into fruit mixture then add 6 cups sugar.
  4. Place fruit mixture on heat; bring to full roiling boil and boil hard 1 minute; stirring constantly.
  5. Remove from heat, immediately stir in ½ bottle liquid fruit pectin or one package of Certo.
  6. Skim off foam, then stir and skim 5 minutes to cool slightly and prevent floating fruit.
  7. Ladle quickly into jars.

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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!

Janzen Peach Cobbler

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Janzen Peach Cobbler

  • Author: The Janzen Family from Friesen Family Farms
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50

Description

The delicious Janzen Peach Cobbler is from the Friesen Family Farms. The Friesen Family has been apart of our Summeripe family of growers for 20 years and they are excited to share their Peach Cobbler recipe that has been passed down through many generations.


Scale

Ingredients

  • 1012 Summeripe Peaches and/or Nectarines, enough to fill a 9×13 size pan 3/4 full
  • 2 cups flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cube melted butter
  • 1/8 teaspoon salt
  • Cinnamon

Instructions

  1. Combine flour, sugar, brown sugar, & salt in a mixing bowl
  2. Add melted butter, mixing with a fork until crumbly
  3. Fill a 9×13 pan 3/4 full with sliced fruit
  4. Dust fruit lightly with cinnamon
  5. Pour crumble mixture on top, spreading evenly
  6. Bake at 350 degrees for 30-40 minutes or until top is golden