Fresh peach smoothie

I am a sucker for anything peach. Peaches bring back memories of our back yard as a kid and laying under the peach tree. We spent many hours waiting anxiously for those peaches to get ripe. When they finally were we would pick them and eat them right then and there with the juice running down our chin and arms. That one small gnarled tree gave us bushels of peaches every year. I still wait anxiously for peach season to arrive. A fresh peach smoothie is the best way to bring back those days of summer. Fresh peaches mixed with milk and a protein powder is delicious and nutritious. I also like to use frozen peaches just because it makes it nice and cold.

Peel and slice peaches

Make sure your peaches are ripe. They should be soft to the touch but firm, and have a strong peach smell. Wash the peaches then cut them in half. Remove peels with a paring knife, a ripe peach peel should come off easily. Remove the pit, a freestone peach pit will remove easily otherwise cut the peach meat away from the stone. Slice the peaches.

Combine ingredients

In a blender pour 1 cup of milk or milk alternative, (fresh half and half or coconut cream can be used to make it extra creamy) Add your favorite protein powder and the prepared peach slices. Add several cubes of ice. Pulse in the blender a few times then puree in blender until smooth.

Pour smoothie in glass

Once the smoothie is well blended. Pour into a glass and enjoy the fresh flavor of summer. The thick creamy mixture will replenish your body and your soul. This makes a great breakfast drink and a cool afternoon pick me up. This would be extra good poured over some diced peaches for variety.

  • 2-4 fresh ripe peaches
  • 1 cup milk or milk alternative
  • ¼ cup protein powder of your choice
  1. Wash peaches, peel then cut in half and remove pit.
  2. Slice and put in blender, add the milk.
  3. Add protein powder.
  4. Pulse a few times, then puree until smooth.
  5. Pour in glass and enjoy

Gluten free peach bread with crumb topping

As I have said many times I love anything peach and this gluten free peach bread with crumb toppings does not disappoint. With just a hint of cinnamon this will make your taste buds dance with delight. Warm from the oven it was surely divine and once it cooled it was just as delicious. The crumb topping on top was the perfect added touch. This is a great way to use those less than beautiful peaches. Serve this at a brunch or make for an afternoon tea, anytime it will be wonderful.

Peel the peaches, and slice. Remove and brown areas or other imperfections

Combine ingredients in mixing bowl. Blend on slow until incorporated, then mix on medium until the peaches are in small pieces.

Pour batter into a large bread pan or small casserole dish.  Cover with tin foil, leave the sides open. Bake at 400° for 30 minutes, remove foil and bake for 30 minutes more until light brown on top and a toothpick comes out clean. Let cool 10 minutes then remove from pan and cool before cutting.

  • 5-6 peaches to equal 3 cups
  • 4 cups gluten free all purpose flour
  • 2 eggs
  • ½ cup coconut oil melted
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  1. Peel peaches, remove brown spot and other imperfections
  2. Slice peaches. Set aside.
  3. In mixing bowl combine flour, oil, eggs, salt, baking powder, baking soda and cinnamon,
  4. Blend to combine ingredients.
  5. Add peaches, mix on medium speed until peaches a small bits.
  6. Spray a large bread pan or a small casserole dish with nonstick baking spray.
  7. Poor batter in pan, place a piece of tinfoil on top of the pan and bake at 400 degrees for 30 min.
  8. Remove foil and bake for 30 minutes more until toothpick comes out clean.
  9. Let cool 10 minutes then remove from pan to finish cooling.
  10. Serve warm topped with ice cream or cooled with some softened cream cheese.


Peaches, is there anything more wonderful that a fresh juicy peach right off of the tree. Well maybe a bushel of fresh picked peaches right off the tree.

Basically there are two types of peaches, the cling stone and the freestone. Like what the name indicates, the stone or the pit of the free-stone does not stick to the flesh and is easily removed. The cling-stone has a stone that is not easily removed. The free stones are probably more popular especially if you are canning or cooking with them. Their are innumerable varieties, the ones I am most familiar with are the Hale, Alberta, Red Haven.

The peach skins when bought at a stand are usually fuzzy, hence the term peach fuzz. The fuzz is easily removed with washing. If the peach is ripe the skin will come off easily. For canning and baking the peach can be placed in a hot water bath for 30 seconds and then placed in a cold water bath to make removing the skin easier. They slice easily once peeled. I like to place the round side in my palm and make 6-8 slices using a small paring knife. My mom canned bushels and bushels of peaches when I was growing up. The canned peaches are delicious during the cold winter months.

Depending on the region that you live in will determine what is available. What you buy is a personal preference and what is available nearest you. Peaches should be round and firm yet give a bit when gently squeezed. They should smell strongly of peaches and make your mouth water. When you bite in them the juice should burst in your mouth and run down your chin. I never buy peaches in the grocery store, I always wait until they are at the grove stands. Having a back yard tree is the best option.

There are so many things to do with peaches, jam, cobbler, pie, in a bowl covered with cream and honey, waffles, muffins, torte, ice cream and of course just eating them. They can be easily canned to keep the wonderful peach season lasting all year long. Peaches can be baked with cinnamon to enhance the sweet flavor. They also go well when mixed with berries. Here are a couple of delicious peach recipes.

Peach Cobbler

This is my own invention. I love it. I have combined two types that I have eaten. One from a local restaurant that had a cinnamon cobbler with a pie crust and the second from a neighbor lady brought me some with a nice biscuit type top crust. So I combined the two to make this version.


Peel and slice peaches. Combine sugar and cornstarch add cinnamon, toss with peaches and lemon juice, I usually do this in the baking dish, tossing with my hands. Spread peaches out evenly in large baking dish.

I rarely measure the peaches, I just cut and slice until I have what I need to cover the pan I have chosen. It can make a small round cake size pan or this large baker size. I like to have a couple of inches of peaches. The peachier the better.


Combine flour, salt, sugar, baking powder. Cut in shortening or butter. When it has a pea size texture add milk and egg. Stirring just until the flour is wet, do not over stir. It will be sticky and lumpy this is what you are looking for.


Place spoonfuls of dough onto peach mixture, flatten out to cover as much area as possible leaving small spaces in between. This makes a light airy topping that absorbs just enough of the peach juice.


Bake 400° for 18-20 minutes until the dough is golden brown.

The peaches will have created a warm bubbly sauce with the delicious sugar and cinnamon. Top this with fresh cream or vanilla bean ice cream while warm for a perfect summer delight.

  • 6-8 medium peaches
  • ¾ cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon cinnamon
  • Crust
  • ¼ cup shortening butter flavored
  • 1 cup flour
  • 2 tablespoon sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 beaten egg
  • ⅔ cup milk
  1. Combine sugar, cinnamon and cornstarch mix well.
  2. Cut up peaches in thin slices.
  3. Toss peaches in sugar mixture, add lemon juice.
  4. Place in a greased baking dish 9×9.
  5. Combine flour, sugar salt, baking powder.
  6. Add shortening.
  7. Cut the shortening with a pastry blender or two knifes until a pea size texture is reached.
  8. Gently mix in the milk and egg, do not over blend. It may look slightly unmixed with some dry flour. This is perfect.
  9. Place small spoonfuls over peaches. Flatten a bit if you can. This can be a bit messy but that is ok.
  10. Bake in 400 degree oven for 25 minutes or until top is golden brown on tips of crust.

My sister enjoying my cobbler which is one of her favorites.

I made a Paleo version for her using gluten free almond flour and honey.

Peach Torte

I only make this once a year when it is peach and raspberry season. It is so light and fresh the perfect thing for a hot summer day or a neighborhood barbecue. Everyone will sing your praises after eating this. This is often my sons birthday cake since he is born in late August and he loves fruit.

Prepare 2 torte pans, spray with baking nonstick spray. Line with wax paper. Prepare cake mix as directed. My favorite is Golden Vanilla by Betty Crocker when I can find it. It has a lighter flavor than traditional yellow.

Step one: Pour 1/2 of batter in each prepared torte pan. Bake at 350° for 10-12 minutes. Until golden brown on top. Invert onto plates, remove wax paper, cool uncovered completely. Not covering this will toughen up the crust a bit to hold the filling.

Step two: Meanwhile. In small sauce pan combine sugar and cornstarch, mix well. Add juices, mix well to remove all lumps. Cook over medium high heat, bring to boil. Stir constantly until turns clear, boil one minute. Cool to room temperature.

Step three: Wash and rinse raspberries, let dry on paper towel. Peel peaches, remove pit, slice. A perfectly ripe peach skin will peel off easily. Sprinkle peaches with fruit fresh if desired, to prevent browning.

Step four: Combine pudding and milk mix well. Let set at room temp.

Step five: When cakes are cool top with pudding smooth out to edges. Arrange fruit on top of filling.

Step six: Pour glaze over fruit, smooth out to edge, brush on sides with pastry brush. Cover peaches well to prevent browning.

Chill in refrigerator for 1 hour. Serve with whipped cream. This makes two tortes. They will disappear within 24 hours.

  • 1 classic yellow cake mix prepared
  • 3-4 fresh peaches peeled sliced
  • 1 pint fresh raspberries rinsed drained dried
  • Filling
  • 1 small package cheesecake flavored pudding
  • 1½ cup milk
  • Glaze
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ cup orange juice
  • ½ cup white grape juice
  • 1 tablespoon lemon juice
  1. Prepare 2 torte pans, spray with baking nonstick spray.
  2. Prepare cake mix as directed. Pour ½ in each prepared torte pan.
  3. Bake at 350 degrees for 12 minutes. Until golden brown on top.
  4. Invert onto plates cool uncovered completely.
  5. In small sauce pan combine sugar and cornstarch, mix well.
  6. Add juices, mix well to remove all lumps.
  7. Cook over medium high heat, bring to boil.
  8. Stir constantly until turns clear, boil one minute.
  9. Cool.
  10. Combine pudding and milk mix well. Let set at room temp.
  11. When cakes are cool top with pudding smooth out to edges.
  12. Arrange fruit on top of filling.
  13. Pour glaze over fruit, smooth out to edge. Cover peaches well to prevent browning.
  14. Chill in refrigerator for 1 hour.
  15. Serve with whipped cream.
Using classic cake mix instead of pudding in the mix cakes creates a sturdy cake to support the fruit and glaze.