by sherricrandall | Aug 3, 2026 | Recipes
Sparkling Peach Basil Refresher
Serves 6
Ingredients:
- 3 ripe peaches, sliced
- 1/4 cup fresh basil leaves
- 1/4 cup honey
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 3 cups sparkling water
- Ice cubes
- Peach slices and basil sprigs for garnish
Instructions:
- Make basil simple syrup: Simmer water, honey, and basil for 5 minutes, then strain and discard basil leaves , cool
- Muddle peach slices in a pitcher
- Add basil syrup and lemon juice
- Top with sparkling water and ice
- Garnish glasses with peach slices and basil sprigs
Enjoy!
by sherricrandall | Aug 3, 2026 | Recipes
Peach Pie
You will need two pie crusts and 1 deep dish pie pan. Whether you choose to use a pre made crust ( I often use Pilsbury pre made crusts ) or you make your own dough, you will need to roll out chilled dough into two 13 inch rounds.
Ingredients for the Pie Filling
8 cups of peeled and sliced fresh peaches
1 Tablespoon fresh lemon juice
3/4 cup granulated sugar + 1 Tablespoon
1/4 cup cornstarch
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 Tablespoons unsalted butter, cut into small pieces
1 egg, whisked
1 Tablespoon of water
Directions
Peel and slice peaches into 1/2 inch pieces and place in a large mixing bowl
Squeeze the fresh lemon juice over the peaches
In another mixing bowl place sugar, cornstarch, ginger and salt and mix well. Add to the fresh peaches and then refrigerate for about 20 minutes.
Pre heat oven to 400 degrees.
After 20 minutes take the peaches out of the refrigerator and drain off excess juice.
Whisk together the egg and water to be used as a wash over the crust
Roll out the bottom crust, place it in the pie pan and lightly brush with the egg wash
Place the peach filling in the bottom of the crust and arrange the butter pieces on top of the filling. Place second crust over the top. Trim and then Fold over the crust, pressing firmly the edges to form a seal. Cut diagonal slits in the top of the crust allowing the heat to escape and the pie to not bubble over.
Brush on the egg mixture and lightly dust with sugar.
Place the pie pan on a parchment lined baking sheet and bake for 10 minutes. Decrease the oven temperature to 375 degrees and bake for an additional hour. You can tent the pie with foil if it is getting too brown too quickly.
Serve with vanilla ice cream or if you are adventurous, serve with coffee ice cream.
Enjoy!!
by sherricrandall | Jun 11, 2025 | Recipes
Peaches and Cream No Bake Dessert
Ingredients – Filling and Crust
3 medium peaches, chopped into small pieces
Juice of 1/2 lemon
3/4 c. granulated sugar, divided
8 graham crackers
1 1/2 c. small pretzels
1 tsp. ground cinnamon
1/2 tsp. kosher salt
6 Tablespoons unsalted butter, melted
3/4 c. heavy whipping cream
2 – 8 oz packages of cream cheese, softened
1/4 c. whole fat plain Greek yogurt
1 tsp. vanilla extract
Topping
2 medium peaches, thinly sliced
2 Tablespoons honey
Directions
In a small pot over medium heat, cook the peaches, lemon juice and 2 Tablespoons of sugar until the peaches start to breakdown and the liquid is syrupy. Let cool
While the peaches are cooling, place the graham crackers and pretzels into a food processor and pulse until fine crumbs are formed. Add the cinnamon and salt and mix again. Lastly add 2 Tablespoons of sugar and stir until combined. Add the melted butter and mix thoroughly. Press this mixture into a 9 inch pie plate and refrigerate for 1 hour
Using an electric mixer on medium high speed, beat the whipping cream until stiff peaks form. Transfer to a large bowl. In the bowl that the cream was whipped, now add cream cheese and yogurt and mix until smooth. Add 1/2 c. sugar and vanilla. Beat until combined.
Fold in the whipped cream and gently fold in the cooked peaches.
Pour the filling into the prepared crust, cover with plastic wrap and refrigerate over night.
When ready to serve, slice the two peaches and toss and coat with the honey. Spoon the peaches over the pie and slice and serve.
This is super easy and is a perfect no bake, make ahead, summer dessert!
Enjoy!!
by sherricrandall | Sep 9, 2020 | Recipes
PEACH COBBLER
Ingredients:
5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt
1 Tablespoon lemon juice
For the Cobbler batter:
6 Tablespoons of unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
DIRECTIONS:
- Add the sliced peaches, sugar and salt to a saucepan – Cook on medium heat for just a few minutes, until the sugar is dissolved.
- Preheat oven to 350 degrees. Slice butter into pieces and arrange them on the bottom of a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Pour the peaches over the top of the batter. Sprinkle cinnamon and nutmeg over the top of the peaches.
- Bake at 350 for approximately 40 minutes until golden brown.
I think cobbler tastes best when it is served warm and with a generous scoop of vanilla bean ice-cream on top.
Enjoy!
by sherricrandall | Sep 9, 2020 | Recipes
Peach Salsa
1 16 oz. can diced tomatoes
1 bell pepper, seeded and chopped into small pieces
1 medium yellow onion, chopped
2 jalapenos, seeded and chopped
1 1/2 pounds of peaches, peeled and diced
1/2 bunch of fresh cilantro, chopped
2 Tbsp. fresh lime juice
1 tsp. lime zest
1 1/2 tsp. salt
1 tsp. Trader Joes Everyday Seasoning
Mix all ingredients together and let sit in the refrigerator for a couple of hours to let the flavors mix well before serving.
This is great with tortilla chips or my favorite, served on top of grilled Halibut.
