Peach Shortcakes

With Summer officially on its way out in less than a week, I thought one last hoorah was in order on the seasonal eating front.  With everything happening in our world currently, sometimes a bit of happy eating is a welcomed respite from the chaos.

And this season’s eating couldn’t have been any happier than when I was taking in (and taking down -:)) my favorite stone fruits.  As if it was a kiss from above, I’ve had the good fortune of landing on the sweetest, most delicious peaches over the last while.

Mostly I’ve indulged in them in their natural, ‘perfect as is’ state, but considering how easy it would be to throw together a classic favorite with only a bit of extra effort, I went all out last weekend and baked my homemade shortcakes, whipped my sweet, vanilla cream, and sealed the deal with slightly macerated, gorgeously hued, peaches.  

And just like that, happy eating was once again reborn in my kitchen.  So now I’m spreading the happy with my easy recipe, adapted from my Berry and Balsamic Shortcakes, and invite you to indulge once again in the season’s bounty before we turn the page and embrace a new season.

I’m counting on you to do it and I know you, like me, will know the supreme joy of…

Happy Eating!

P.S. If you’ve got extra peaches on hand, indulge further with my Peach Cobbler, Peach Crisp and Peach Caprese Bites for even more goodness!

Peach Shortcakes

Ingredients:

Fresh peaches, thinly sliced with peel on (*optionally, you can peel your peaches if desired)

2 tablespoons of sugar

1 recipe for shortcakes

1 recipe for whipped cream

Method:

Combine sliced peaches and 2 tablespoons of sugar in a bowl.  Toss to combine and set aside to allow the peaches to macerate and develop sweet peach juices.

Preheat oven to 425 degrees F.

Prepare shortcakes according to recipe instructions.

Prepare whipped cream according to recipe instructions.

Assemble shortcakes layering the peaches and cream on top of the halved shortcakes (in as many layers as you like!).

Enjoy!

Peach Crisp

I feel as if I blinked and we entered a whole new season—and the second half of 2021.  In the words of the gifted songstress, Anita Baker, “It’s been so long…I’m missing you baby.” And it’s good to be back. 

As seasons go, I’m also glad to be back to one of my favorites—for seasonal produce.  And as the 2nd half of this year goes, I’m believing it will be better, healthier, calmer, safer and more of what we all need (individually and collectively.). My faith remains on ‘go’ and my gratitude remains in flow. (Did I just rhyme?!)

Speaking of produce, few compare to Summer’s bounty.  From (my favorite) stone fruit—bring on all the peaches, plums, cherries, and more!—to luscious watermelon, sweet corn and perfect tomatoes, I can never get enough.  Until the Fall season forces me to do so, at least.  And as one who’s tried indulging my passion out of season, I don’t recommend it.  So while we have Summer, we should definitely make the most of it and indulge.  Deal?

If you’re with me, even slightly, then I have a dessert that’s sure to please and become a recurring favorite in your Summer baking repertoire.  While you know my love for apple crisp, making it with peaches (still in awe that last Summer was my first time doing it) is as delicious and satisfying, with the bonus of coming together easily, as a Summer dessert should.

So without further adieu, take your Summer to new heights with a dessert that's guaranteed to induce...

Happy Eating!

Peach Crisp

 

Ingredients: 

¾ cup flour

¼ cup light brown sugar

½ teaspoon salt

½ cup plus 2 tablespoons granulated sugar

8 tablespoons (1 stick) unsalted butter, cold, and diced into cubes

1 cup old-fashioned rolled oats 

5-6 peaches

2 tablespoons lemon juice

1/2 teaspoons cinnamon

 

Method: 

Preheat oven to 375° F.

 

In a large bowl, mix together the flour, brown sugar, salt,  cinnamon, and 2 tablespoons granulated sugar.  Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal.  Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Place in freezer to chill while you prepare the peaches.

 

In another large bowl, toss peaches with lemon juice and ½ cup granulated sugar. Transfer to a 2-quart baking dish and sprinkle with the oat topping mixture.  Place in preheated oven and bake until golden and bubbling, 55 to 65 minutes.  Let cool slightly before serving—and enjoy!