It’s the last day of National Peach Month, and we’re finally sharing our family recipe for peach cobbler with all of you! This has been a family favorite for many years, and we hope you enjoy it as much as we do. We may or may not eat it for breakfast.
Ingredients:
3lbs of HMC Farms peaches
1/2 cup firmly packed brown sugar
1 cup pancake mic
1 cup sugar
1/2 tsp cinnamon
1 egg, beaten
1/2 cup butter, melted
Instructions:
Preheat oven to 375°
Toss peaches with brown sugar in a greased 9″ square baking dish
Combine pancake mix, sugar, and cinnamon
Stir egg into the dry mixture until it becomes crumbly
Top peaches with crumble mixture and top with melted butter
Bake for about 45 minutes, until topping is a golden brown
If you’ve tasted our proprietary HMC Farms® Plumsicle™, you already know that the flavor is unlike any other piece of fruit. The taste reminds us of a frozen treat from the ice cream truck on a hot summer day, and we were inspired to create our own version of that creamy, frosty goodness in our farm kitchen to get us through this heat wave. We know it’s hard not to eat Plumsicles when they’re right in front of you, so grab an extra bag to snack on while you make this Plumsicle ice cream.
We used our home ice cream maker for this recipe. You may need to adjust the portions depending on the size of your ice cream maker.
Ingredients:
1 bag of HMC Farms Plumsicle, pits removed (about 2lbs)
Half and half – ¼ gallon + 1 cup
1 cup sugar
Splash of vanilla
Pinch of salt
Start by rinsing off your Plumsicles and carefully remove the pits. We like to leave the skin on for little pockets of extra Plumsicle flavor, but if you can’t come to terms with the skin in your ice cream it’s okay to remove it. Place all of the ingredients in the blender and blend until smooth. If you want some Plumsicle chunks, try blending all of the other ingredients first, and then adding Plumsicle and using the pulse blend option to leave some chunks. Pour the mixture into your ice cream maker and use the manufacturer’s instructions. That’s it! An easy path to homemade Plumsicle ice cream that will make you look like a seasoned confectioner.
Something you may not know about HMC Farms is that one of our family members has severe food allergies. Because of this, we are constantly inspecting ingredients on packaging, adjusting recipes, and toting allergy-friendly food along to events. We recently had a visitor who was gluten intolerant and allergic to dairy, so we quickly got to work in our farm kitchen to ensure that the guest would have a dessert just as good as the pies we ordered from a local baker. What we came up with was a tasty peach crisp, which happens to be vegan and gluten free. Most importantly, it doesn’t taste vegan and gluten free. This recipe can also be adjusted to be free of added sugar by swapping the sugar in our recipe for monkfruit or stevia.
The peaches coming out of our orchards are delicious right now, so we may start eating this peach crisp for breakfast every day until the end of the season. For a fun twist, try using nectarines or plums in place of the peaches, or mix them all together! If you’ve tried this recipe, let us know what you think and if you made any adjustments.
What you’ll need to serve 6-8 people:
6 HMC Farms peaches (if you use plums, bump this up to 7-8 pieces) Tip: it’s better to use fruit that’s slightly soft, so you may want to leave it out on the counter for a day or two before baking.
1 Tbsp sugar (raw, granulated, or coconut palm would all work here or sub for monkfruit or stevia to remove the added sugar)
1 Tbsp cornstarch (add a pinch more if you like a thicker base)
1 ½ tsp freshly squeezed lemon juice
1 ½ tsp vanilla extract
¾ cup rolled gluten free oats
¾ cup almond flour
½ cup brown sugar (sub coconut palm if desired, or swap for monkfruit/stevia to remove added sugar)
1/3 cup chopped walnuts or pecans
2/3 tsp cinnamon
1/3 tsp salt (we like to use sea salt)
1/3 cup solid coconut oil, plus 1 tbsp for the pan (if your coconut oil has liquified and turned clear, try putting it in the fridge or freezer for a few minutes to solidify)
Start by preheating your oven to 400 degrees F. Grease the inside of your pan or oven-safe skillet with 1 Tbsp of coconut oil.
Slice the peaches – for clingstone varieties, place the fruit with the stem down and the seam facing you. Slice carefully straight down on wither side of the pit, and then rotate and repeat. You can then slice these chunks into smaller pieces.
Mix the peach slices, lemon juice, vanilla extract, cornstarch and sugar (or sugar replacement) in a large bowl until ingredients are combined. Set to the side for at least 10 minutes.
In another bowl, mix almond flour, oats, cinnamon, nuts, brown sugar, and salt. Once ingredients are mixed well, work in the remaining coconut oil. Work together with a spoon or your hands until evenly coated.
Pour the peach mixture into the bottom of your pan, then top with the oat mixture.
Bake for approximately 25-30 minutes, depending on your oven and how browned you like the topping.
Let sit for 10 minutes before serving – use caution when tasting
Stone fruit harvest is beginning to slow down at HMC Farms, so we are squeezing in as many ways to enjoy our delicious bounty as possible. One of our favorite quick and easy recipes for a dessert that’s sure to impress is a stone fruit galette. If you haven’t heard of a galette, it’s similar to an open-faced pie. It can be made using a single type of stone fruit, like peaches, or a variety of your favorites. In this case, we used peaches, nectarines, and plums to make a mixed fruit galette.
6-8 pieces of HMC Farms peaches, nectarines, plums, plumcots, or summerwhites
Pie crust (pre made crust works just fine, but you can also make it from scratch)
1/3 cup of sugar + 1 Tbsp for sprinkling (raw sugar can be used here)
1 Tsp cinnamon
1 Tsp lemon juice
1-2 Tbsp flour or cornstarch to thicken the filling
Beaten egg or cream for the edges of the crust
Steps to the easiest impressive dessert you’ve ever made:
Preheat the oven to 375° and roll out pie crust on parchment paper on top of baking pan or stone.
Slice the HMC Farms fruit.
Tip: A lot of our HMC Farms peaches and nectarines are clingstone varieties. We’ve found that the easiest way to create pretty slices of fruit is to place the fruit on a cutting board with the stem side down and slice straight down on each side around the pit. These larger pieces can be sliced more easily that trying to separate each slice from the pit individually.
Combine all ingredients (except for the egg or cream wash and the 1Tbsp of sugar) in a large bowl and gently stir.
Place the mixture from the bowl in the center of the pie crust.
Fold the crust in about 2” in overlapping pieces to create a pleated look.
Brush the top edges of the crust with the cream or beaten egg, and sprinkle the remaining sugar on it.
Bake for about 45 minutes, checking every 5-10 min beginning at 30 min.
Tip: some of the juices will run out from the galette in the oven. Don’t be alarmed by this, but do prepare in order to prevent a mess in the bottom of your oven..
