Peach Crisp

It’s that time of year when fresh peaches are available for picking. Here is a peach recipe Jeremiah and I recently made which was delicious.

Peach Crisp with Maple Cream Sauce by Pioneer Woman
img_0931.jpg5-6 fresh peaches
1 c. flour
½ c. sugar
½ c. brown sugar
½ tsp. cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
½ c. butter
½ whole lemon
7 T. maple syrup
1 ½ c. whipping cream
3 T. light corn syrup

In a medium bowl, mix all dry ingredients. Cut butter into small pieces and fork into dry ingredients. In a separate bowl, peel and cut peaches. Add zest from half a lemon and then squeeze in juice. Add 2 T. maple syrup and stir. Pour peaches into a 9 x 9 baking dish and cover with crumble mixture. Cover with foil and back for 15 minutes at 350 degrees. Remove foil and bake an additional 20-30 minutes.

Pour whipping cream into a saucepan. Add remaining maple syrup and corn syrup. Cook over a moderate heat until thickened and reduced by one-third (approximately 15 minutes). Refrigerate mixture until it is cold and thick.


  • This makes a lot of sauce. I’d suggest cutting the recipe in half. I used the extra though to make some delicious French Toast.

Peach Dessert

When I was a child, my family was very involved with our church, the United Methodist Church of Christ in Wisner, NE. This church is a combination of two faiths – the United Methodist Church and the United Church of Christ. I guess that’s what happens when you live in a small town and you are trying to build a new church. The only thing that was really different about our church was the fact that we used the UMC and UCC hymnals each for six months of the year. One of the churches uses the word Holy Spirit and the other says Holy Ghost. I guess that makes sense why they two churches got along.

Like I said, my family was at church every Sunday (and many times in between). My sister did the music for Sunday School and learned how to play the organ in junior high. Marge Holland was our church organist. Stephanie learning how to play allowed her to take a few Sundays off, at least until my sister went off to college. Marge and my mother were on the Funeral Committee together. Whenever there was a funeral, the committee was responsible for preparing the post funeral meal. Today’s recipe comes from a dish that Marge had the committee make for a funeral. My mother loved this dish so much she also made it for my family.

For years, my mother and sister have been talking about this recipe. Unfortunately, my mother hasn’t been able to find it. She swears it got lost when we moved to Wayne 21 years ago. My mother was craving it so much lately she decided to write Marge to see if she could get a copy. Although my mother probably hasn’t seen Marge since we moved, my sister just saw Marge a few months ago. Stephanie, my nephew, and my father went to our old church on Father’s Day to see Pastor Scott Evans last service at that church. He had been the pastor since the year my sister was confirmed. Ironically, Marge had the recipe out to make it for her granddaughter so she shared the recipe immediately with my mother.

Last weekend, my mother scanned and emailed me a copy. It was my first time preparing it so I called me my mom with a few questions. But as soon as I added the peach Jello, I recognized the smell that had filled our 70s yellow/orange/green kitchen as a child. I hope you enjoy this recipe as well.

Kitchen Klatter Peach Dessert by Marge Holland

1/2 c. butter
1 c. flour
1 T. sugar
1/4 c. chopped walnuts
1 tsp. butter flavoring

1 c. pureed fresh peaches
3 T. cornstarch
1 c. sugar
1 T. lemon juice
1/2 c. water
1/4 tsp. almond flavoring
1 box of peach Jello (3 oz.)
3. c. diced fresh peaches (prepared with Fruit & Fresh)

Mix crust ingredients to a crumble and pat into the bottom of a 9 x 9 glass baking dish. Bake at 350 degrees for 10 minutes. Allow to cool.

Combine 1 c. mashed peaches with cornstarch, sugar, lemon juice, water, and flavoring. Cook over a moderate heat (can be done in the microwave) until thick and clear. Stir in peach gelatin. Set aside to cool. Prepare sliced fruit using Fruit & Fresh. Add fruit to gelatin as it begins to thicken and spoon all into crust. Chill. Serve with whipped cream, if desired.


  • I let the butter sit out of the fridge for about 30 minutes before making the crust.
  • I didn’t want to buy butter flavoring so I made it without. I think it was fine without it.
  • I don’t like nuts so I finely chopped them in a food processor.
  • I used about four peaches to make this recipe. One big peach was pureed in a food process. The other three were diced. I removed the skins from all of them.
  • I used Sugar Free Jello.
  • Fruit and Fresh is located in the grocery store by the canning supplies. I only used it only on the peaches I didn’t cook.
  • The recipe can be made in a pie plate or a square baking dish. Just double it if you want to make a 13 x 9 pan.

Refreshing Cocktail

This is a recipe I found in one of those Hy-Vee magazines they mail to your home. I made it for a recent party at my home. One of my friends called the fresh fruit a bonus to this refreshing sangria drink.

Peach Sangria

1 bottle of Pinot Grigio, chilled
½ c. of sugar
1/4 c. Peach Schapps
2 c. ginger ale, chilled
1 peach, sliced thinly
1 mango, sliced thinly (I peeled it)
1 orange, sliced (I peeled it)

Mix all ingredients (except ginger ale) and stir. Refrigerate for two hours before adding ginger ale and serving. Makes eight wine sized glasses.

 Note: This drink has a lot of alcohol so sip slowly.