Tag Archives: summer peach dessert recipes

Fresh Peach Cake

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Fresh Peach Cake

If you need a quick dessert or even a nice addition for a brunch this cake is a great choice. It really is so easy to make. It can be served warm, but it’s good at room temp, too. It’s not too sweet, which I like.

This was a new recipe for me. I had tweaked an old recipe that used blueberries. I was very happy with how this worked out. I wanted about 1 1/2 cups of chopped fruit. I had 2 very large peaches and that worked out great. You might need a third or even fourth peach if yours are smaller.

Next, I want to try this recipe with plums!!

Fresh Peach Cake

Batter:

2 c. biscuit mix*
1/2 c. sugar
1/3 c. milk
2 T. oil
1 egg
1 1/2 c. chopped fresh pitted and peeled peaches

Topping:

1/2 stick ( 1/4 cup) cold butter, cut in small cubes

1/4 c. flour

1/4 c. sugar

2 t. cinnamon

Preheat oven to 350. Grease and flour a 9×9-inch pan. Beat all batter ingredients together, except peaches, for about 30 seconds. Fold in fruit and pour into prepared pan. Place topping ingredients in a bowl and mix together with your fingers or a fork until mixture looks like coarse crumbs. Sprinkle on the cake batter in the pan. Bake for about 35 minutes. Cake should be golden brown on top and test clean with a toothpick. Serve warm or at room temp. Great with ice cream or whipped cream.

*Like Bisquick or Jiffy mix. I make my own. Recipe follows.

Biscuit Mix

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*

Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.

* You can use butter instead, but keep mix in fridge and use in a couple of months. You can also use coconut oil- also best to keep this version in the fridge.

Right out of the oven.

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Peach Mini Tarts

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Peach mini tarts

These tarts are a perfect dessert for summer parties. Sweet fruit in a tender crust. Fun to take to your next summer party, picnic or cookout.

I used homemade peach pie filling. You can use store bought pie filling, but I include the recipe at the bottom of the post. The recipe makes just over 2 cups of filling. I had some crust left over. I made the crust with butter this time, but have used other options listed in the recipe. To make them vegan you can use coconut oil, but be prepared for a crust that is a little crumbly.

I made 24 and used a little over half of the dough recipe. Had I rolled them out a little thinner, half a recipe would be enough.

Peach Mini Tarts

dough for 1 pie crust

About 2 cups peach pie filling, room temp or chilled

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. butter, chilled – you could use coconut oil, chilled, lard or shortening

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt in food processor and add coconut oil. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.

Peach Pie Filling

3 cups diced peaches

3/4 c. sugar

3 T. water

3 T. cornstarch

2 t. cinnamon

Heat peaches and sugar in a saucepan until bubbly. Stir to prevent sticking. Combine water and cornstarch and add to the peach mixture. Heat until thickened and bubbly. Add the cinnamon, too. If the mixture is too thin, add a little more cornstarch and water. Sometimes the peaches are extra juicy.

Ready to serve
Peach tarts, ready to bake

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Peach Mini Tarts

Posted on date by author
Peach mini tarts

These tarts are a perfect dessert for summer parties. Sweet fruit in a tender crust. Fun to take to your next summer party, picnic or cookout.

I used homemade peach pie filling. You can use store bought pie filling, but I include the recipe at the bottom of the post. The recipe makes just over 2 cups of filling. I had some crust left over. I made the crust with butter this time, but have used other options listed in the recipe. To make them vegan you can use coconut oil, but be prepared for a crust that is a little crumbly.

I made 24 and used a little over half of the dough recipe. Had I rolled them out a little thinner, half a recipe would be enough.

Peach Mini Tarts

dough for 1 pie crust

About 2 cups peach pie filling, room temp or chilled

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. butter, chilled – you could use coconut oil, chilled, lard or shortening

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt in food processor and add coconut oil. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.

Peach Pie Filling

3 cups diced peaches

3/4 c. sugar

3 T. water

3 T. cornstarch

2 t. cinnamon

Heat peaches and sugar in a saucepan until bubbly. Stir to prevent sticking. Combine water and cornstarch and add to the peach mixture. Heat until thickened and bubbly. Add the cinnamon, too. If the mixture is too thin, add a little more cornstarch and water. Sometimes the peaches are extra juicy.

Ready to serve
Peach tarts, ready to bake
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