We have discovered local, in season, ripe white peaches!! They are much sweeter than an average peach peach. My big boy can’t get enough. Tomorrow will be round 3 (in about a week) of going to the local farm store to pick more up. They are accompanying everything these days, but are especially good with french toast in the morning. I have been making bulk french toast recently. Then freezing the extras in bags with two pieces in each to pull out on busy mornings.

I also made a Peach Crisp the other day. I used peach peaches, the boy wouldn’t let me touch the white peaches.


Peach Crisp


  • 5 peaches, pealed, pitted, and cut into chunks
  • juice of one lemon and some zest
  • 1 cup four
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • 1 stick butter – cold, cut into pea shaped pieces


  1. Preheat oven to 350 degreespeach1
  2. Place cut peaches into 9×9 Pyrex or similar size casserole.
  3. Toss the peaches with lemon juice and zest.
  4. Pulse the flour, rolled oats, brown sugar, white sugar, cinnamon, and butter in a food processor until it is crumbly.
  5. Loosely sprinkle the flour mixture over the peaches.
  6. Bake for about 30 minutes or until the filling is hot and bubbly and the topping, brown and crispy.

And don’t forget the Peach Pizza!











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