Peaches and Cream

Peaches and Cream, 2 simple recipes to keep your summer sweet!

When I have a houseful of friends and family during the summer months, I always want to make things that are simple, can be made ahead of time, and are major crowd-pleasers. I hit the nail on the head with my Peach Cobbler and Vanilla Ice Cream! They were both devoured.

In my humble opinion, Peach Cobbler can stand on its own and this one is no exception. It’s hard to believe that you can have all this sweet, tart, buttery, crunch goodness all in a 9×13! The peaches are juicy and the crumbly topping eats more like a cookie than a pie crust. I’m telling you, this one is irresistible.

For this easy recipe, I start with frozen peaches and sprinkle on sugar, cornstarch, and lemon zest. The peaches are already peeled, and sliced so it’s super fast. Of course you can use fresh peaches and if you do, eliminate the cornstarch, you wont need it.

Next, stir up the crumbly topping. Begin by melting the butter, add sugar and vanilla and mix well. Add the flour, baking powder, salt and a small amount of nuts for extra richness. Put this topping evenly over the peaches and the Peach Cobbler is oven ready!

The Vanilla Bean Ice Cream is even simpler. Just warm, cream, milk, and sugar whisking until the sugar has dissolved. Next add the seeds of a vanilla pod. Remove from the heat, cover with plastic wrap and chill over night. Add the dreamy mixture to an electric ice cream maker and you will have fresh churned ice cream in 20-30 minutes! It really is better if you let the ice cream harden in the freezer for at least 4 hours before serving it.

Peach Cobbler

Filling

3 1-pound bags of frozen peaches

½ cup sugar

1 teaspoon cornstarch

Zest from a lemon

Topping

9 tablespoons butter, melted

1 cup plus 2 tablespoons sugar

1 1/2 cups flour

2 teaspoons baking powder

2 teaspoons vanilla

¼ teaspoon salt

¼ cup crushed slivered almonds or pecans

Preheat the oven to 350 degrees. Spray a 9×13 glass baking dish with non-stick spray. Pour frozen peaches into the prepared baking dish and allow to thaw enough to spread evenly. Mix the cornstarch and sugar very well in a small bowl and sprinkle it over the peaches. Next, sprinkle the zest over the fruit. Add the sugar and vanilla to the melted butter to make the topping, and mix well. Add dry ingredients, including the nuts, and stir until the mixture is crumbly. Sprinkle the top of the fruit with a thick even layer of the crumbly topping. Bake for 50-60 minutes until peaches are bubbling through the topping and the topping is golden brown. Serve with vanilla ice cream.

Homemade Vanilla Bean Ice Cream

1 cup sugar

2 cups heavy cream

1 1/2 cups whole milk

Seeds from 1 vanilla pod

Pinch salt

In a small saucepan heat milk, cream, and sugar over low heat stirring frequently, until sugar is dissolved add vanilla seeds and continue to stir. Remove the pan from heat, pour the milk mixture into a glass bowl, and place it in the refrigerator overnight. Pour the cold milk mixture into an electric churn and follow the instructions, most ice cream makers will churn for 20-40 minutes. Remove the ice cream from the churn and place it in a covered glass or plastic container. Place the container in the freezer to harden completely for at least 4 hours.

What are some of your favorite go-to recipes for summer? Share them below, it is super easy to comment on the new blog and fun to start the conversation!

P.S. I wanted to end today’s post with a cute traveling picture. When I added this one, I realized all of these beautiful souls are booked for travel again with ATOP in 2025! It’s never too soon to join the waitlist, this way you will always be the first to know about travel opportunities AND launch PARTIES!