It's peach season and here's what I've learned about how to make peach dessert recipes from scratch, seriously scratch:
First, take your new peach tree out of its gallon bucket and plant it.
Season 1: Be thrilled over the dozen little peaches growing. They're so cute and fuzzy. Feed and water your tree, and spray for bugs, failing to grasp the import of the "also kills bees!" warning on the bug spray label.
Season 2: Get it; no bees = no fruit. Try not to be vindictive when you see a squirrel absconding with your one and only peach.
Season 3: Enjoy the mother-load (enough for you and the squirrels) and bask in the glow of homemade Peach Cobbler, Peach Crisp and Grilled Amaretto Peaches, with some peach cocktails thrown in.
Alternate: Purchase peaches and proceed with season 3 instructions.
I've given a range for the sugars, from a little sweet to very sweet. Also, don't bother peeling the peaches; the desserts are great with the skins on.
6 cups sliced fresh peaches
4 tablespoons butter, (1/2 stick) melted
1/4 to 1/2 cup brown sugar
1/4 cup Bisquick
1/4 teaspoon mace
1/4 teaspoon cinnamon or nutmeg
2-1/4 cup Bisquick plus extra for rolling
1/4 to 1/2 cup white sugar
1/2 cup milk, give or take
Place the sliced peaches in a large bowl and drizzle with melted butter. Mix the brown sugar, Bisquick and seasonings together and stir the mixture into the peaches. Transfer the prepared peaches to a 13 X 9 baking dish or divide into two smaller pans.
For the crust, mix the Bisquick and sugar. Gradually add the milk until the dough forms a ball. Knead a few times and roll the dough out on a floured (Bisquiked?) surface to fit your baking dish(s). Lay the dough atop the peaches and make several slits in it with a knife.
Bake in a preheated 350˚ oven until golden brown and bubbly, about 40 minutes. Serve warm with ice cream, whipped cream or, the house favorite, a drizzle of unsweetened heavy cream.
Makes 10 to 12 servings.
from the Peach Cobbler recipe above
2 cups rolled oats
1-1/2 cups brown sugar
1 cup flour
2 sticks cold chopped butter
3 tablespoons orange juice, lemon juice or water
Prepare the filling as above and pour it into your baking dish(es). In the bowl of an electric mixer blend the oats, brown sugar, flour and butter on low speed until it resembles course crumbs. Sprinkle the crumbs loosely over the peaches and drizzle the juice over the topping.
Bake in a preheated 375˚ oven until hot and golden brown, about 35 minutes. Serve warm, with vanilla ice cream if you like.