Crisps are better than pies, and you won’t change my mind! Not only are they so easy to make, but I’m a sucker for that buttery, crisp topping! Now that it’s peach season, it’s time to use them in all the dessert recipes, starting with this peach crisp!

Crisp vs Cobbler

I don’t know why, but it’s so easy to confuse crisps, cobblers, and crumbles. Maybe it’s because they all start with “C”. I try to remember that fruit crisps have a streusel topping (made with oats) that gets crispy when baked. Cobblers have softer, biscuit-like toppings instead. Crumbles are similar to crisps, except the streusel topping doesn’t contain oats.

Ingredients for Peach Crisp

This fresh peach crisp is made up of two main parts, the peach filling and the streusel topping. Here’s what you need for both:

Peach Filling

• Diced peaches (no need to peel)
• Lemon juice
• Cornstarch
• Granulated white sugar
• Salt
• Pure vanilla extract
• Water

Streusel Ingredients

Note: You will use part of this topping mixture in the peach filling and reserve the rest for the topping!

• Salt
• All-purpose flour
• Brown sugar
• Oats (use old-fashioned rolled oats)
• Cinnamon
• Nutmeg
• Melted butter

For a detailed list of ingredients and instructions, check out the printable recipe card at the bottom of the post!

How to Make Peach Crisp with Fresh Peaches

1. Prepare: Preheat oven to 350 degrees and spray an 8 x 8-inch baking dish with cooking spray. 
2. Make Streusel: In a medium bowl, combine the 1/2 teaspoon of salt, flour, brown sugar, oats, cinnamon, and nutmeg and mix well. Add the melted butter and mix until it resembles coarse meal. A pastry cutter works well for this. Reserve 1 cup and set it aside for the topping. 
3. Make the Peach Filling: Dice the peaches (you do not need to peel them). Place them in a large bowl and sprinkle with lemon juice. In a small saucepan, combine cornstarch, sugar, and the 1/8 teaspoon of salt. Mix well. 
   • Whisk in water and heat to a boil over medium-high heat. Continue cooking until the mixture forms a thick paste. Remove from heat. Add vanilla to the heated mixture and stir. Pour over peaches and toss to coat. 
4. Assemble the Peach Crisp: Add the flour mixture to the coated peaches and thoroughly combine. Pour this peach mixture into the prepared baking dish and cover with the 1 cup of reserved topping.
5. Bake: Bake in the preheated oven for 50-60 minutes or until the filling is bubbly and the top is golden brown. 

FAQs

Can I use quick oats for Peach Crisp?

You absolutely can, but the texture of the topping will be a little different. Quick oats have a chewier texture when baked and absorb moisture more quickly, so recipes that bake for a long time, like crisps, usually call for rolled or old-fashioned oats instead to keep the topping from getting soft.

It’s all about personal preference, though, so go ahead and use quick oats if you like!

How do I store leftover Homemade Peach Crisp?

Once your crisp cools completely to room temperature, wrap it tightly with aluminum foil or plastic wrap, or store it in an airtight container in the fridge for up to a week.

Can I freeze this recipe for Peach Crisp?

Yes, peach crisp freezes well, baked or unbaked!

Baked: Wrap it tightly in several layers of plastic wrap or aluminum foil and freeze. Alternatively, you can store portions in these airtight containers. Freeze for up to 3 months.

Unbaked: Prepare as directed, then wrap and store in the freezer. Let it thaw overnight in the fridge before baking as directed in the recipe. I might also consider adding the streusel topping right before baking so it’s fresh and crisps up well.

Reheat or bake until hot and bubbly.

What are the best peaches for this recipe?

Either yellow or white peaches are fine, but look for slightly firm peaches with no soft spots or bruises.

Can I use canned peaches for Peach Crisp?

No, canned peaches are already soft and mushy, so they won’t hold up in the recipe. You can use frozen peaches, though. Thaw, chop, and dry them before adding them to your recipe!

Peach Recipes You’ll Love

If you’re a fan of this Peach Crisp, then you have to try these other peach recipes next time you have a craving:

• Grab some fresh peaches, cream cheese, and simple ingredients to make the best soft homemade Peach Scones to pair with your morning coffee or afternoon cup of tea this summer.
• This easy Peach Cobbler recipe is made with fresh, juicy peaches, a golden brown crust, and a sprinkle of cinnamon sugar. Serve it with a scoop of vanilla ice cream for a perfect summer dessert!
• Peaches and Cream Dream Bars are a beautiful layered dessert filled with peaches and a creamy cheesecake layer, piled on a Nilla Wafer crust. This fun treat is any peach lover’s dream!
• These Cinnamon Peach Pancakes are fluffy buttermilk pancakes spiced with cinnamon and flavored with fresh peaches. Adapted from my favorite pancake recipe, they make a great summer breakfast.
• Skip the drive-through! Enjoy a nice, cold Frosted Peach Lemonade next time you need to cool off on those hot summer days! Made with your favorite lemonade, fresh peaches, lemon, and natural vanilla ice cream, this frosty beverage is perfect for the season!

Don’t forget to Pin or print this Peach Crisp recipe for your next peach baking session!

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Peach Crisp

This sweet Peach Crisp is a perfect summer dessert! Juicy summer peaches are topped with a crispy oatmeal streusel made with oats, brown sugar, and spices. Serve it with ice cream or whipped cream!

Course Dessert

Cuisine American

Keyword Peach Crisp

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 515kcal

Author Lynne Feifer

Ingredients

• 3 cups diced peaches
• ½ teaspoon salt
• 1 ½ cups flour
• ¾ cup light brown sugar
• 6 tablespoons rolled oats
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 10 tablespoons butter melted – (1/2 cup +2 tablespoons)
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch
• ½ cup sugar
• ⅛ teaspoon salt
• ½ cup water
• ½ teaspoon vanilla

Instructions

• Preheat oven to 350 degrees and spray an 8 x 8-inch baking dish with cooking spray. 
• In a medium bowl combine the 1/2 teaspoon of salt, flour, brown sugar, oats, cinnamon, and nutmeg and mix well. 
• Add the melted butter and mix until it resembles coarse meal. Reserve 1 cup and set it aside for the topping. 
• Dice the peaches (you do not need to peel them). Place them in a large bowl and sprinkle with lemon juice. 
• In a small saucepan, combine cornstarch, sugar, and the 1/8 teaspoon of salt. Mix well. 
• Whisk in water and heat to boiling over medium-high heat. Continue cooking until mixture forms a thick paste. Remove from heat. 
• Add vanilla to heated mixture and stir. Pour over peaches and toss to coat. 
• Add flour/butter mixture to coated peaches and thoroughly combine. Pour into prepared baking dish and cover with the 1 cup of reserved topping.
• Bake for 50-60 minutes until top is golden brown. 

Nutrition

Calories: 515kcal | Carbohydrates: 82g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 412mg | Potassium: 195mg | Fiber: 3g | Sugar: 50g | Vitamin A: 835IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg

The post Peach Crisp appeared first on 365 Days of Baking.

Before you know it, August will be here with its’ plethora of peaches! I know, it’s not even technically summer yet, but I’ve already seen them in the store. So, if you love fresh peaches be sure to grab some and get baking!

Is Crumb Cake the Same as Coffee Cake?

On the surface, it seems like a crumb cake is the same thing as a coffee cake, but they do actually have one distinct difference.

Crumb cake is known for its rich, buttery streusel topping (and in my opinion, the more streusel, the better!) You’ll often see a nice thick layer of streusel piled high on a crumb cake, which is where this treat gets its name from.

Coffee cake, on the other hand, has a much thinner layer of streusel or might not even have a topping at all! Often, coffee cake has a streusel layer inside the batter, ribboned throughout the cake instead.

Ingredients for Crumb Cake with Peaches

You’ll need ingredients for both the cake batter and the streusel topping. Here’s what you need:

Peach Cake

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (room temperature)
• Granulated white sugar
• Light brown sugar
• Large egg
• Pure vanilla extract
• Pure almond extract
• Sour cream
• Diced fresh peaches
• Fresh lemon juice

For the Buttery Crumble Topping

• Light brown sugar
• All-purpose flour
• Granulated sugar
• Cinnamon
• Sliced almonds
• Butter (cold)

How to Make Peach Crumb Cake

• First, prepare by preheating the oven to 350 degrees. Prepare a 9×13-inch cake pan by spraying it with nonstick cooking spray.

Make the Cake Batter

1. In a small bowl, toss the diced peaches with the lemon juice.
2. In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
3. In a third large bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple of times while mixing.
4. Add your egg, vanilla, and almond extracts, then mix until combined.
5. Add half the dry ingredients to the wet ingredients and mix until just barely combined. Add half the sour cream and again, mix until barely combined. Finally, add the remaining flour mixture, mix, and then the remaining sour cream. Mix until just smooth.
6. Gently fold in the diced peaches, being careful not to overmix the batter.
7. Pour the batter into the prepared pan, and spread it evenly to all edges.

Make the Crumb Topping

1. In a medium bowl, mix together the flour, both sugars, and cinnamon on low speed. Add the chilled butter and, with a pastry cutter or two forks, mix until a coarse meal is formed. It should look like small pebbles. Gently stir in the almond slices.
2. Sprinkle the crumb mixture over the top of the cake batter, making sure to cover it completely.

Bake and Serve

1. Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool before slicing. 
2. Serve it as is, dust it with powdered sugar, or serve it with a scoop of vanilla ice cream and more fresh sliced peaches on the side!

FAQs

How do I store Crumb Cake with Peaches?

This cake is best when eaten within a few days. You can keep it covered or in an airtight container for 2-3 days. For slightly longer storage, you can keep it in the fridge, but it may dry out the cake.

Can I freeze Peach Crumble Cake?

Yes, you can freeze it for longer storage. Make sure the cake cools completely, then wrap it in plastic wrap and store it in a freezer-safe container or bag. Freeze it for 2-3 months, then thaw in the refrigerator overnight to enjoy!

Can I use canned peaches or frozen peaches instead of fresh peaches?

Yes you can! If using canned, drain them first and dry them to avoid extra moisture in your cake. Frozen peaches should thaw completely as well, then pat them dry before dicing and adding to the cake batter.

More Peach Recipes

• ​Peach Scones
• Peach Bread
• Cinnamon Peach Pancakes
• Easy Peach Cobbler
• Peaches and Cream Pie

Pin or print this recipe for Crumb Cake with Peaches for your next peachy baking adventure!

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I’d love to know your thoughts! 
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you! 
❤️ Lynne

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Crumb Cake with Peaches

This Crumb Cake with Peaches is the perfect dessert for peach season! The cake is filled with bits of juicy peaches and topped with a cinnamon crumb. This simple recipe will be a delight all year long!

Course Breakfast, Dessert

Cuisine American

Keyword Peach Crumb Cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 471kcal

Author Lynne Feifer

Ingredients

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1 cup sour cream
• 2 ½ cups diced fresh peaches
• 2 teaspoons fresh lemon juice

Crumb Topping

• ⅓ cup packed light brown sugar
• ⅔ cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• ⅓ cup almond slices
• ¼ cup butter chilled

Instructions

• Preheat oven to 350 degrees and prepare a 9 X 13-inch pan by spraying it with cooking spray.

Peach Cake

• In a medium bowl, toss the chopped peaches with the lemon juice.
• In a separate medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
• In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple times while mixing.
• Add egg, vanilla and almond extracts, and mix until combined.
• Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until just smooth.
• Gently fold in the diced peaches, being careful not to over mix.
• Pour batter into the prepared cake pan, and spread evenly to all edges.

Crumb Topping

• in a medium bowl, mix together the flour, both sugars, and cinnamon. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed. Mix in the almond slices.
• Sprinkle the crumb topping over the cake. 
• Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the middle comes out clean. Cool before slicing. 

Nutrition

Calories: 471kcal | Carbohydrates: 59g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 242mg | Potassium: 180mg | Fiber: 2g | Sugar: 36g | Vitamin A: 838IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

The post Crumb Cake with Peaches appeared first on 365 Days of Baking.

When life gives you peaches, you can use them in a variety of recipes!
These Peach Scones are perfect with your morning cup of coffee any summer day as is this Peach Bread with a crumble topping.
A dish of this Peach Mousse is the perfect cold and refreshing dessert whenever the heat and humidity are in full swing.
Peach Cobbler Egg Rolls. Say what? Yes, it’s your favorite dessert wrapped up in a wrapper and they can be fried or made in your air fryer.

What is a fruit cobbler?

In the wide world of peach desserts, there’s nothing that can top peach cobbler. The simple, old-fashioned dessert has been around for generations. 

Peach Cobbler is a dessert made by topping sliced sweet peaches with a biscuit-like crust. It’s baked it until the peaches are soft, juicy and peeking up through the crust. The rustic “cobbled” appearance is how the dessert got its name! 

Back before modern grocery stores made it easy to access peaches year-round, peach cobbler was a special treat reserved for summertime when peaches hung ripe off the trees. While you can make this fruit cobbler anytime of year nowadays, I still love it best when the weather is warm and the sun lingers in the sky a little longer. It brings back memories of childhood summers and barbecues with friends. 

When it’s peach season and I see the first peaches at my local farm stands, I snatch a bushel and head to the kitchen to make this homemade peach cobbler recipe. 

I tried a few peach cobbler recipes over the years until I found the perfect one. 

Why You’ll Love This Fresh Peach Cobbler Recipe

• Balance of sweet and tangy flavors. 
• It’s made with FRESH peaches. 
• Easy homemade crust on top. 
• Simple, inexpensive ingredients. 
• Quick and easy prep. 

From start to finish, this peach cobbler is ready in a little over one hour. Most of that time is just waiting for the cobbler to bake. Did I mention this recipe is going to make your kitchen smell out-of-this-world good? 

Peaches + cinnamon sugar = perfection. I love it in these Cinnamon Peach Pancakes and I love it even more here! 

Let’s talk about what ingredients you need to make this tried and true peach cobbler recipe. 

Easy Peach Cobbler Ingredients

• Peaches 
• Melted Butter
• Salt
• Sugar
• Milk
• Egg
• Flour
• Baking Powder
• Cinnamon 

Wondering what peaches are best? You can use yellow peaches or white peaches for this recipe, whichever are fresh, ripe and most available to you. 

Some of your are probably asking if you can use canned peaches. My answer it that I don’t recommend them here. The firm, fresh peaches soften as the cobbler bakes for the perfect texture. Not to mention the flavor simply pops more with fresh fruit. 
BUT, if fresh peaches aren’t in season and you have a craving, by all means purchase the canned and make this recipe! Just omit sprinkling the peaches with the sugar mixture in step 1 of the Cobbler instructions.

How do I peel peaches for cobbler?

I recommend peeling peaches for best texture in cobbler. While you can leave the skin on, you will have noticeable pieces of peach skin in your finished cobbler if you do. 

There are two ways to peel them.
1)You can use a small paring knife and carefully cut the skin away from the peach.

2) An easier way to prepare them for your favorite peach desserts is to remove the skin is to blanch the peaches. Before you begin, fill a large bowl with some cold water and add some ice to it. You’ll want this ready when the peaches are finished boiling. 
Next, fill a large pot with water and start it boiling over high heat. Carefully place the peaches into it for only about 30 seconds. Using a slotted spoon, remove each peach and put it into the ice bath to “shock” them. This will stop the cooking process and prevent them from becoming soft and mushy. Once they’ve cooled, you should be able to gently remove the skin with just your hands.
After peeling, chop the peaches up into pieces. You can also slice them if you prefer. 

How to Make Peach Cobbler 

First, make cinnamon sugar by combining ground cinnamon with three tablespoons of sugar in a small bowl. Set it aside. 

Now, you’ll toss the chopped peaches in sugar with a bit of salt. Pour this into a baking dish. 

Next, combine milk, sugar, butter, flour, egg and baking powder to form a dough for the cobbler topping. Dollop the dough over the top of the peaches. Sprinkle the top with cinnamon sugar.

Bake the peach cobbler for 35 – 40 minutes in a 375°F oven. When it’s ready, a toothpick inserted into the center of the cobbler should come out clean and juice free. 

How do I serve with a cobbler made with peaches?

This easy peach cobbler is best enjoyed warm, straight from the oven. The combination of the sweet, juicy peaches and the buttery, flaky crust is simply irresistible. 

You can serve it as is but I love it best with a scoop of vanilla ice cream. The contrast of warm and cold temperatures elevates the sunny peach flavors even more. Serve the cobbler in bowls to make sure none of the ice cream escapes as it melts into the cobbler! 

Don’t have any ice cream? My homemade 3 Ingredient Whipped Cream is another glorious topping for peach cobbler. If you’re feeling indulgent, go ahead and enjoy two servings of this cobbler: one with whipped cream, one with ice cream! 

Peach Crumble Vs. Peach Pie

When it comes to peach desserts with a crust, there are several popular variations. Along with peach cobbler, you’ve probably come across peach pie and peach dump cake. 

The concepts are similar: sweetened peaches, topped with some kind of crust, and baked. Peach cobbler recipes like this one, use a thicker biscuit dough crust. Most peach pies, on the other hand, are made with a thin, flaky pie crust. Dump cakes are similar to cobbler, but made with cake mix instead of a homemade crust. 

Favorite Peach Recipes

• Peach Scones
• Easy Peaches and Cream French Toast Bake Recipe
• Cinnamon Peach Pancakes
• Peach Streusel Muffins
• Peach Blueberry Galette

Summer Fruit Desserts

My peach cobbler recipe is always a potluck crowd pleaser. Strawberry Shortcake is another surefire hit for a summer gathering or simple weeknight dessert. 

Step away from the oven and whip up this No-Bake Blueberry Pie instead. It’s every bit as tasty as the classic version, but it won’t turn your kitchen into a sauna! This No-Bake Peanut Butter Pie is another go-to that’s full of southern comfort and sweetness. 

Two of summers best flavors collide in this easy Blueberry Peach Galette. You can serve it for dessert or a fancy Sunday brunch! 

Lemon is another ingredient I can never get enough of in the summertime. Try my Lemon Pudding Cake and these Strawberry Lemonade Bars for a refreshing end to your picnic, party or barbecue. Lemon Coconut Sugar Cookies add a tropical twist to a buttery lemon cookie! 
And even though it’s not yet apple season, I’m more than happy to eat this Apple Crisp all year long.

This Old Fashioned Peach Cobbler will be the star of the show when you serve it for dessert. Serve the warm cobbler with a scoop of cold vanilla ice cream and it might just become this summer’s favorite dessert.

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Peach Cobbler

This easy Peach Cobbler recipe is made with fresh, juicy peaches, a golden brown crust and sprinkle of cinnamon sugar. Serve it with a scoop of vanilla ice cream for a perfect summer dessert! 

Course Dessert

Cuisine American

Keyword Peach Cobbler

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 people

Calories 425kcal

Author Lynne Feifer

Ingredients

Cinnamon Sugar Topping

• 3 tablespoons sugar
• ½ teaspoon cinnamon

Peach Cobbler

• 4 cups fresh chopped peaches
• 8 tablespoons butter melted
• ½ teaspoon salt divided
• ⅔ cup sugar divided
• ½ cup milk
• 1 large egg beaten
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder

Instructions

• Preheat oven to 375°F, and spray an 8 X 8-inch baking dish with cooking spray.

Cinnamon Sugar Topping

• In a small bowl, mix the sugar and cinnamon together really well for the cobbler topping and set aside.

Cobbler

• In a small bowl, mix together ¼ teaspoon salt and ¼ cup of the sugar needed for the cobbler. Put the chopped peaches in a medium bowl and sprinkle the sugar mixture over them. Toss gently to completely coat and pour into prepared baking dish.
• In a large bowl, mix the butter, milk and egg. Add the flour, baking powder, remaining sugar and salt, and mix just until combined. Place 9 dollops of the dough over the peaches, and sprinkle the cinnamon sugar over the tops of them.
• Bake for 35-45 minutes, or until a toothpick inserted into the middle comes out clean. Serve warm with a scoop of vanilla ice cream.

Notes

• Fresh peaches are juicy, so be aware that there may be an accumulation of liquid in the bottom of the baking dish as it sits before serving and when refrigerating the leftovers.
• To use frozen peaches, thaw them for 30-60 minutes in a colander placed into your sink so they can drain. Add 1 tablespoon of cornstarch to the salt and sugar mixture, and then follow the rest of the directions. 

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 64g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 489mg | Potassium: 207mg | Fiber: 2g | Sugar: 38g | Vitamin A: 880IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg

The post Easy Peach Cobbler appeared first on 365 Days of Baking.

I’m on a roll with the peach recipes this summer. Have you tried this Easy Peach Cobbler recipe yet?

Today’s recipe brings together two favorite categories of food: peaches and quick breads. 

When peach season rolls around, I look forward to filling my kitchen with the tangy aroma of orchard-fresh fruits, and peaches are at the top of my list. Fragrant and juicy, peaches have plenty of natural sweetness and a high moisture content that makes them ideal for baking.

After years of making peach muffins and scones, it was time to create a quick bread recipe with peaches. And, folks, I am SO glad I finally did it!

Why Make Peach Quick Bread 

Like the best Banana Bread, this easy fruit bread is moist and perfectly dense. A slice of peach bread has just the right level of sweetness to pass as dessert, while remaining light enough to enjoy with your morning coffee. 

Here are a few more reasons why you’re going to be obsessed with this bread recipe: 

• It stays moist for days. 
• Freezer friendly! 
• Real peaches in every bite. 
• Crisp cinnamon crumb topping.
• Serve it for breakfast, dessert or anytime! 

Now let’s talk about what you’ll need for this peach bread recipe. 

Ingredients for Delicious Peach Bread

• Butter – Softened to room temperature. 
• Sugar
• All-purpose Flour
• Baking Powder
• Cinnamon 
• Baking Soda
• Salt
• Egg
• Pure Vanilla Extract – Or substitute almond extract!
• Sour Cream – Plain Greek yogurt makes a great alternative! 
• Peaches – Read my note below. 

For the cinnamon crumble topping, you’ll need more of these: 

• Butter – COLD this time! 
• Nutmeg
• Cinnamon
• Sugar
• Flour 

See the recipe card below for the complete list of ingredient amounts and full instructions.

Do I need Fresh or Canned Peaches? 

You can use either fresh peaches or canned ones for this quick bread recipe! 

When fresh Georgia peaches are in season, I love to put them to use in peach bread. But the beauty of the recipe is that it tastes just as sweet and moist if you use canned peaches. That means you can go ahead and make the bread all year long, even when fresh peaches are difficult to come by.

Whenever you’re substituting canned peaches for fresh peaches in baked goods, make sure to strain the peaches first. Put them in a colander or mesh sieve and let all the extra juices drain out. Give the peaches about 10 minutes to strain completely. If you don’t, you will end up with a runny peach quick bread batter due to the extra liquid. 

How to Make Peach Cobbler Bread

The process of making peach bread is simple and straightforward.

First, chop up your peaches. 

Then it’s time to make the batter. In a large bowl, cream together your room temperature butter and sugar. Add the egg and vanilla extract. Then fold in the flour mixture and sour cream into the wet ingredients in batches, starting with the flour. Mix it gently just until all ingredients are combined.

Finally, fold in the peach chunks and pour batter into a prepared pan. 

For the finishing touch, combine the crumb topping ingredients, and then cut in the cold butter into the dry ingredients with a pastry cutter. Sprinkle the mixture over the top of the unbaked bread. The peach bread needs a baking time of about 1 hour, until baked through and top is lightly golden brown.

While it bakes, enjoy the sweet aroma of baking peaches and cinnamon. It’s going to smell so good that you’ll be tempted to devour the peach bread the second it comes out of the oven. Do NOT make that mistake! 

Leave your peach bread in the pan to cool for 20 minutes. Then carefully remove it and let it continue cooling on a wire rack before slicing and eating!

How do I slice quick bread without it crumbling? 

We’ve all experienced the disappointment of slicing into a freshly baked loaf of quick bread, only to have it crumble and fall apart. The good news it you can avoid this mishap with a few easy tricks.

• Make sure your bread is completely cool before making that first slice. 
• Wrap the bread in foil or plastic wrap and let it rest overnight to cut and serve the next day, if possible. This helps the bread set best to sliceable perfection. 
• Use a clean, sharp knife. Wipe the knife with a napkin between slices for smooth, even cuts. I often use a serrated bread knife, too. 
• Line your buttered and floured pan with parchment paper before adding the batter. Leave about an inch of parchment paper sticking out over the sides of the pan. You can use it to lift the bread out of the pan in one piece, so it doesn’t risk falling apart while it’s warm. 

How can I keep the top from burning?

If the top of your bread is over browning while the center is still soft, cover the bread lightly with a tented sheet of aluminum foil. Keep it covered for the remaining bake time to prevent burning your crumb topping. 

Storing and Freezing

Peach Bread with sour cream stays moist, tender and flavorful for up to 5 days after baking. Keep it fresh by wrapping it in plastic wrap or foil and slicing it as you go. 

Peach Quick Bread also freezes wonderfully! Wrap it in foil, then slide the loaf into a freezer-safe gallon bag with a zip top. Keep frozen for up to 3 months. You can thaw it in the refrigerator overnight, or at room temperature. 

Sometimes I make a double recipe of this peach bread: one to eat right away, and one to freeze for future peach cravings! 

More Peach Recipes to Love

If you love today’s easy peach bread, add these Cinnamon Peach Pancakes with lots of peach flavor to your breakfast menu! They’re light and fluffy with the perfect warming hint of cinnamon. For an even easier breakfast indulgence, give my Peaches and Cream French Toast Bake a try this weekend! 

Impress your friends and family with this gorgeous Peach Blueberry Galette and serve topped with a scoop of vanilla ice cream. With my recipe, even novice pastry bakers can make fruit desserts that look as good as they taste!

Everyone will fall in love at first bite with these no bake Peaches and Cream Dream Bars. Similar to a layered dessert lasagna, it’s got an Golden Oreo Cookie crust, vanilla cheesecake layer, peaches, and a creamy peach gelatin top.

Cool off with a Frosted Peach Lemonade. A copycat recipe from a popular chicken restaurant, this tasty drink will be perfect for sipping poolside!

Love a peach pie? Try this Peaches and Cream Pie. It’s got a vanilla pudding pie crust, a soft cream cheese layer, uses a can of peaches, and is topped with cinnamon sugar before it’s baked. It’s one of my husband’s favorites, and can be enjoyed all year long.

The Best Quick Breads 

Before you go, take a minute to explore some of the other quick bread recipes I’ve shared over the years. It’s more than just banana bread — although we do love our banana breads around here! 

Chai Banana Bread puts a spicy twist on a classic, swirling bold chai tea spices into sweet banana bread. Strawberries add an explosion of flavor to the familiar loaf in this Strawberry Banana Bread recipe. 

For an even sweeter dessert bread, Chocolate Strawberry Bread is perfection. It’s swirled with melted chocolate for a touch of extra decadence! When I’m in the mood for a lighter sweet treat, a slice of Pineapple Bread is just the thing. 

Looking for a pumpkin bread that’s better than anything from a big coffee chain? This Cream Cheese Pumpkin Bread is soft, rich and ideal for pairing with a hot drink on a chilly fall day. 

Make the best fresh peach bread recipe with ripe peaches!

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Peach Bread

Peach Bread is an easy quick bread bursting with fresh, juicy peaches. Made with sour cream and a cinnamon crumb topping, this moist, tender peach bread makes a delightful breakfast, snack or dessert.

Course Breads

Cuisine American

Keyword Peach Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 301kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup sour cream
• 1 ½ cups fresh chopped peaches can use canned peaches SEE NOTE

Crumb Topping

• ⅓ cup granulated sugar
• ⅓ cup all-purpose flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup cold butter

Instructions

Bread

• Preheat oven to 350° F, and generously butter and flour a 9 X 5 loaf pan. Place a rectangular piece of parchment into the pan, so that you can easily lift it out after baking. This will also allow the crumb topping to remain somewhat intact.
• In a mixing bowl, cream butter and sugar until light and fluffy for about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and mix completely.
• In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
• Alternately add the flour mixture and sour cream to the creamed butter, beginning and ending with the flour. Mix the final bit of flour in until just combined.
• Fold peaches into batter, and pour into the prepared pan.

Crumble Topping

• In a medium bowl, whisk together the sugar, flour, cinnamon and nutmeg. Using a pastry cutter or two knives, add the butter and mix until it resembles coarse meal. Sprinkle over the top of the bread.
• Bake for 55 – 65 minutes or until a cake tester inserted into the middle comes out clean. If the top of the bread is browning too quickly, lightly cover it with a tent of aluminum foil.
• Cool bread in pan for 20 minutes. Carefully run a butter knife around the edges of the bread to loosen before lifting it out with the parchment. Allow bread to cool completely on a wire rack. Bread will slice better if the completely cooled loaf has been wrapped in aluminum foil or plastic overnight.

Notes

If using canned peaches, be sure to put them in a strainer to drain completely for about 10 minutes before chopping to use. 

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 186mg | Potassium: 103mg | Fiber: 1g | Sugar: 24g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Peach Bread appeared first on 365 Days of Baking.

I love galettes for their taste and for the fact that they’re relatively easy to make. Galettes are often called a lazy man’s pie because you don’t have to be as precise with the crust; there’s room for error, and yet it tastes so good! 

I borrowed the crust recipe from Two Peas & Their Pod. It’s one that I’ve used again and again. I’ve had great luck with and it’s delicious.

Tricks and tips to help you with this Blueberry Peach Galette:

• To help the crust of your galette stick together well, gather the dough into a ball as much as possible with your hands and then stick the rest of the dough remnants onto it while it’s sitting on the plastic wrap. You will not need to add more buttermilk than what is called for.
  (OR with the food processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.)
• If you’re concerned about those errant pieces of dough falling off as you go to roll the dough out, don’t be. Everything comes together quite nicely after it has been refrigerated.
• You can make the galette crust in advance and keep it in the fridge for up to three days before using it.
• Don’t worry if your galette leaks slightly! But to avoid this, crease the edges of the parchment paper up. The fruit juices that do leak will stay pretty much contained and won’t drip all over the oven.

Ingredients for Peach and Blueberry Galette

Crust Ingredients

Here’s what you need to make the galette crust:

• Flour
• Granulated sugar
• Yellow cornmeal
• Salt
• Cold butter, cut into pieces
• Buttermilk
• Egg
• Turbinado sugar

Filling

To make the fruity filling, you’ll need these ingredients:

• Fresh blueberries
• Ripe peaches (I often use white peaches, too!)
• Granulated sugar
• Cornstarch
• Fresh lemon juice
• Lemon zest
• Cinnamon
• Freshly grated nutmeg
• Kosher Salt

*Make sure to review the recipe card below for the exact amounts you’ll need of each ingredient!

How to make Blueberry and Peach Galette

Make the Crust

1. In a large bowl, combine the dry ingredients for the crust: the flour, sugar, cornmeal, and salt.
2. Use a pastry cutter to mix in the cold butter until the mixture resembles a coarse meal.
3. Pour the buttermilk into the bowl and stir until the dough begins to stick together.
4. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap it in plastic wrap.
5. Refrigerate for at least 45 minutes before rolling out.
6. Preheat oven to 350 degrees F. when ready to bake the galette. 

Make the Filling

7. In a large bowl, combine blueberries, peaches, sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and salt.
8. Gently stir the fruit mixture together, being careful not to crush the blueberries.

Assemble the Galette

9. Place a sheet of parchment paper onto a work surface. I often place it on my round pizza stone because I found that it’s the perfect size and bakes it quite nicely.
10. Remove the galette dough from the refrigerator and, starting from the center, use a rolling pin to roll it out into a circle (or as close as you can get to a circle) 14 inches across.
11. Place the filling contents into the center of the circle and then gently spread the filling around the circle to within two inches of the edge.
12. Using a small hard spatula, fold the edges of the dough up over the filling, overlapping the dough if necessary, and gently pressing the creases to ensure that creases are sealed. 
13. Lightly brush the edge of the dough with the beaten egg wash and sprinkle with turbinado or coarse sugar. (You will have some egg left over.)

Bake and Serve

14. Transfer the galette on the parchment to a rimmed baking sheet. Bake for 1 hour, until the crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack and allow to cool for 20 minutes before serving.
15. Serve warm or at room temperature. This galette is delicious with a scoop of vanilla ice cream or some whipped cream!

How to Store Leftover Peach Blueberry Galette

Store any leftovers loosely covered at room temperature for 2-3 days.

Can I use frozen fruit instead of fresh fruit? 

Yes you can! When using frozen fruit, make sure you thaw it and then drain it so that you don’t have excess juice running over the parchment and onto your oven.

Can you freeze Peach Galette?

Yes, you can wrap it tightly and store it in the freezer for up to 3 months. Thaw at room temperature before reheating to serve!

More Galette Recipes

• Cinnamon Pear Galette– If you’re craving a warm, comforting dessert that’s easy to make and bursting with fresh fruit and flavor, look no further than the Cinnamon Pear Galette which combines buttery, flaky pie crust and a spiced filling.
•  Strawberry Rhubarb Galette – this galette combines sweet strawberries with tart rhubarb for a flavorful filling surrounded by a delicious golden brown crust!
• This Cherry and Dark Chocolate Galette with pre-made pie crust, frozen cherries, and dark chocolate will wow family and friends. 
• Apple Ginger Galette is another great choice for a fall dessert. The crystallized ginger adds an extra-special twist to the apple filling!

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Blueberry Peach Galette

This Peach Blueberry Galette is a beautiful rustic dessert filled with a warm, juicy peaches and blueberry filling surrounded by a tender, and slightly crunchy crust. It’s simple to make, too!

Course Dessert

Cuisine French

Keyword Peach Blueberry Galette

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Refrigeration 45 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8 servings

Calories 362kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ¾ cups flour
• ⅓ cup granulated sugar
• ¼ cup yellow cornmeal
• ¼ teaspoon kosher salt
• ½ cup cold butter cut into small pieces
• ⅓ cup buttermilk
• 1 egg beaten
• 2 tablespoons turbinado sugar

Filling

• 18 oz. fresh blueberries
• 2 peaches peeled and sliced thin
• 4 tablespoons granulated sugar
• 2 tablespoons corn starch
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon kosher salt

Instructions

Galette Crust

• In a large bowl, combine the dry ingredients for the crust: the flour, sugar, cornmeal, and salt.
• Add butter. With a pastry cutter, blend in the butter until the mixture resembles coarse meal.
• Pour the buttermilk into the bowl and stir until the dough begins to stick together. *Be patient and see note.
• Remove the dough ball and adhere any remaining pieces of dough to it. Gently pat down into a disc, and then wrap in plastic.
• Refrigerate for at least 45 minutes before rolling out.
• Preheat oven to 350 degrees F. when ready to bake the galette. 

Peach Blueberry Filling

• For the filling, in a large bowl, combine blueberries, peach slices, sugar, corn starch, lemon juice and zest, cinnamon, nutmeg and salt..
• Gently mix everything together as to not crush the blueberries.

Assembly

• Remove the dough from the refrigerator and place onto a piece of parchment (VERY lightly floured, only if necessary – see note). Starting from the center, roll it out into a circle (or as close as you can get to a circle) 14 inches across.
• Place the filling contents into the center and then gently spread around the circle to within two inches of the edge. *See Note
• Carefully, fold the edges of the dough up over the filling by using a small hard spatula, overlapping the dough when necessary. Gently press the creases to ensure that they are sealed. Transfer the galette on the parchment to the rimmed baking sheet.
• Using a pastry brush, coat the dough with the beaten egg and sprinkle with turbinado sugar.
• Bake for 1 hour, or until the crust is golden brown and filling is bubbly. Transfer baking sheet to a wire rack and allow to cool for 20 minutes before serving.
• Serve warm or at room temperature.

Notes

• Be patient when mixing the dough. It may take a bit for the crust to come together after adding the buttermilk, but it will, and won’t need any additional liquid. 
• When rolling out the dough, lightly and I do mean EXTREMELY LIGHTLY flour the parchment, and only if necessary (but you really shouldn’t have to). If too much flour is used, the crust won’t adhere to itself and the filling will leak. 
• I like to place the galette on my round pizza stone because I’ve found that it’s the perfect size and bakes it quite nicely. If I use this instead of a rimmed baking sheet, I roll up the edges of the parchment to prevent any of the juices from dripping into the oven, should the galette leak.
• When adding the filling, I occasionally put the peaches around the outside as pictured in the post. It helps to hold the blueberries in and the crust will fold up over them.  However, you can be creative and place the peaches however you’d like.

Nutrition

Serving: 1serving | Calories: 362kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 262mg | Potassium: 169mg | Fiber: 3g | Sugar: 28g | Vitamin A: 558IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 2mg

This post was originally published July 26, 2012. It has been updated in format and with pictures on August 2, 2024.

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The best scones are fruit scones. It’s a fact.

This fresh peach scone recipe has a soft crumb, the perfect amount of sweetness and a delicious peaches and cream flavor in every bite. 

Adding fruit to your scones is an easy way to give them more flavor and a pretty pop of color. I’ve been making Raspberry Scones every so often for a couple of years. When peaches came into season, I absolutely HAD to try creating an easy peach scone recipe. 

The good news: peaches are just as tasty in scones as raspberries, as are strawberries. I just can’t decide which one I like more! 

What ingredients do I need to make the perfect scones?

• All-Purpose flour
• Sugar
• Baking Powder
• Salt
• Cold Butter
• Cream Cheese
• A Fresh peach
• Egg
• Milk or Heavy Cream
• Turbinado Sugar, if desired

The secret to scones that stay soft even days after baking is that cream cheese. It also adds a very subtle hint of tang that gives the scones a perfect peaches and cream flavor. 

If you’re looking for the crumbly, dry scones than this peaches and cream scones recipe might not be to your liking. And that’s totally okay! 

I know lots of folks love fresh scones that are more of a dense biscuit texture. I prefer mine soft, moist and lightly sweet.

How do I make scones with fresh peaches? 

First things first: remember to pit, peel and dice your peach. You can use a white or yellow peach, but make sure the skin and pit are removed.

Once the peach is prepped, it’s time to preheat your oven and make the dough. 

Sift flour, sugar, salt, and baking powder into a large bowl.

With a pastry cutter, cut in butter and cream cheese into the dry ingredients until the mixture resembles coarse meal.

Add egg, milk and fresh fruit and mix with a fork until the dough forms a soft dough.

Roll on a lightly floured board or pat into a circle about 1/2-inch thick, adding just enough flour to keep the dough from sticking.

Cut into rounds with a 2-inch cutter; reroll and cut scraps. Gather the small pieces of dough together with a bench scraper forming into another circle, but don’t knead TOO much!

For these scones, I used my 2-inch biscuit cutter, but I’ve also made scones where I’ve formed the dough into a circle and sliced them with a sharp knife before baking. You could make these peach scones that way instead, if you prefer.

Once the scone dough is sliced, you can even sprinkle the tops of the scones with a little bit of turbinado sugar. Then place the unbaked scones on a baking sheet covered with a piece of parchment paper about 2 inches apart. Baking time is about 12 minutes or until lightly golden brown.

Transfer to a wire rack and allow to cool for 1-2 minutes before serving them warm, but cooled scones are just as delicious, too!

See the recipe card below for a complete list of ingredient amounts and directions.

Breakfast Recipes 

I don’t know if it’s true that breakfast is the most important meal of the day, but if it is then I’ve been living life right. 

Starting my day with a delicious breakfast, whether it’s a simple slice of homemade English Muffin Bread or hearty helping of this Mexican Breakfast Casserole, makes me feel ready to accomplish whatever tasks await. 

No one ever regretted having a few freshly baked scones on hand to grab on a busy morning. It’s so easy to make scones in different flavors based on what fruits you have in stock, too. 

You’ll love these Mixed Berry Scones any morning of the week. When fall blows in, my household is all about the warming flavors of these  Apple Cinnamon Scones. In the spring, I always try to make Lemon Poppy Seed Scones at least once. 

Do you like your breakfast sweet or savory? If I have my choice, I like a combination of both, especially for a leisurely weekend meal. 

You can’t go wrong when brunch (or breakfast) includes a Denver Scrambled Breakfast Braid  and a batch of cinnamon sugar French Breakfast Puffs on the side! 

Peach Recipes

I prefer to bake with fresh, ripe peaches whenever possible. They add so much juicy flavor to scones, muffins, tarts and all kinds of baked goods.

The diced peaches in these tender scones are also delicious baked into a batch of Peach Streusel Muffins. Muffins are such a quick and easy option when you’re craving a freshly baked breakfast treat. 

If you love all things peaches and cream, make sure to try my Peaches and Cream French Toast recipe next. They’re the perfect solution when you have a house guest and don’t want to spend time over the oven.
For dessert, this Peaches and Cream Pie, Peaches and Cream Dream Bars, and this copycat Frosted Peach Lemonade will have you set for peach season this summer.
These Cinnamon Peach Pancakes are another favorite, especially with extra fresh peach slices on top!

Since peaches and blueberries are often in season at the same time, I put them together in an easy Peach Blueberry Galette for dessert. Isn’t summer produce the best?! I certainly think it’s about time I put a peach pie here on the blog, too!

You can even incorporate ripe sweet peaches into your main course with dishes like Grilled Tilapia with Strawberry Peach Salsa. Incredible.

With a cup of coffee, tea or all on their own, this easy Peach Scones recipe is the perfect way to enjoy fresh, juicy peaches any time of year!

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Peach Scones

This easy Peach Scones recipe is a great way to start your day, especially during peach season! A fresh peach, cream cheese, and simple ingredients make the best homemade scones for tea time or anytime!

Course Breakfast

Cuisine American

Keyword Peach Scones

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 scones

Calories 122kcal

Author Lynne Feifer

Equipment

• measuring cups
• measuring spoons
• 2-inch round cookie cutter
• Baking Sheet
• Large Mixing Bowl

Ingredients

• 1 ¾ cups sifted all-purpose flour
• ¼ cup sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup unsalted butter chilled
• 2 ounces cream cheese chilled
• ½ cup diced fresh peach pieces 1 peach
• 1 large egg lightly beaten
• 2 tablespoons milk
• 2 tablespoons turbinado sugar / raw sugar for sprinkling on top, if desired

Instructions

• Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
• Sift flour, sugar, salt, and baking powder into a large bowl.
• Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
• Add egg, milk and chopped peaches. Mix with a fork until everything comes together to form a soft dough.
• Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
• Cut into rounds with a 2-inch cookie or biscuit cutter, and sprinkle with a little bit of turbinado sugar, if desired.
• Place onto prepared baking sheet, about an inch apart and bake for 12 minutes or until lightly golden.
• Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.

Nutrition

Serving: 1g | Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 61mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg

This post was originally published on August 3, 2022. It has been updated with pictures on July 22, 2024.

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I love the frosted drinks at Chick-fil-A. Did you know you can turn just about any beverage they have into a frosted drink? My taste buds may love drinking them, but my wallet sure doesn’t like paying for them! So, I set about making my own version of a frosted peach lemonade to save a little cash.

This refreshing treat is like a cross between a lemon peach milkshake and a slushy- not too thick, not too thin.

My daughter and I tested the copycat Frosted Lemonade recipe using all sorts of different ready-made lemonade brands, and we determined that using Newman’s Own Virgin Lemonade combined with Breyer’s Natural Vanilla Ice Cream got us closest to the real thing. It only uses THREE ingredients, and there’s NO added sugar like there is in some other recipes.

However, you can surely use other brands if you can’t find these ones in your local grocery store. You can even use a diet lemonade to save some calories if you have one you like!

Ingredients for Frosted Peach Lemonade

This copycat recipe uses simple ingredients:

• Fresh chopped peaches: The Chick-fil-A version uses white peach flavor, but you can use white or yellow peaches for this recipe.
• Breyer’s Natural Vanilla Ice Cream
• Newman’s Own Virgin Lemonade
• Fresh lemon juice – not pictured
• Fresh lemon zest – not pictured

You could also throw in some ice cubes if you want your drink a little thicker.

The exact amounts are in the recipe card below!

How to make Copycat Frosted White Peach Lemonade

This recipe couldn’t be easier, so whip up a batch next time the forecast calls for a sweltering hot day!

Simply put the ice cream, lemonade, lemon juice, zest, and peach slices into a blender, then blend until smooth and creamy. Serve and enjoy!

You can play around with the ratios of lemonade to ice cream, depending on if you like your drink thicker or thinner.

The consistency of your frozen lemonade drink also depends partially on how long you blend it. If you like a thicker drink, stop blending just after the ingredients are combined. If you like a thinner drink, blend for a little longer, until it reaches your desired consistency.

FAQs

What’s the difference between white and yellow peaches?

White peaches are less acidic and have a milder, sweeter flavor. They are also softer. Yellow peaches have a stronger, more intense flavor. Either will work fine for this recipe.

Can I make this Peach Frosted Lemonade recipe ahead of time?

The best way to serve this frosty drink is by pouring it into glasses right after you make it. If you plan to make it a few hours ahead of time, you could store the pitcher in the freezer until you are ready to drink it, but you’ll need to reblend it before drinking. Since it’s so easy to make, I recommend making it fresh!

Is it really cheaper to make this at home?

I can get more than four servings of Frosted Peach Lemonade from one carton of lemonade and a half gallon of ice cream. Even with the cost of peaches added, in my area it’s more than $6 cheaper than buying just four drinks at the restaurant.

More Copycat Recipes

I love to try to make my own versions of famous restaurant recipes. Here are a few you should definitely try:

• Copycat Frosted Lemonade (Original!)
• Strawberry Frosted Lemonade
• Texas Roadhouse Rolls and Easy Cinnamon Honey Butter
• Cheddar Bay Biscuits (like Red Lobster’s!)
• Frosted Oreo Cookies

What copycat recipe should I try to make next?

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Frosted Peach Lemonade

Cool off with an easy Frosted Peach Lemonade on a hot summer day! Made with your favorite lemonade, fresh peaches, lemon and natural vanilla ice cream, this frosty beverage is perfect for the season!

 

Course Drinks

Cuisine American

Keyword Frosted Peach Lemonade

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 450kcal

Author Lynne Feifer

Ingredients

• 2 ½ cups Breyers Natural Vanilla Ice Cream
• 1 ¼ cups Newman’s Own Virgin Lemonade
• 1 cup fresh chopped peaches
• 1 tablespoon fresh lemon juice
• zest of one lemon

Instructions

• Place all ingredients into a blender, and blend until smooth and well combined.
• Serve and enjoy!

Notes

*Of course, if you cannot locate Breyer’s Natural Vanilla Ice Cream or Newman’s Own Virgin Lemonade, you CAN use other brands. My daughter and I thought the combination of these two gave us the closest taste to the original. And believe me, we tasted A LOT! 

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 66g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 151mg | Potassium: 430mg | Fiber: 2g | Sugar: 59g | Vitamin A: 946IU | Vitamin C: 7mg | Calcium: 215mg | Iron: 0.4mg

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Dream Bars make the perfect summertime treat! I have a flavor for just about everybody here on the blog. These easy dessert bars take some time to prepare, but they are one of my favorite things to make when you want a delicious dessert without heating up the oven.

A Few Recipe Notes

• Use the amounts of water in this recipe required to mix the peach gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it. 
• If the peach cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO peachy specks. So if that’s you, keep an eye on the clock.
• You can use store-bought Cool Whip or use my Stabilized Whipped Cream for this recipe! 

Peaches and Cream Dream Bar Ingredients

Here’s what you need to make each layer of these delicious peaches and cream dessert bars:

Nilla Wafer Crust

• Nilla Wafer Cookie Crumbs (about 45 cookies)
• Unsalted butter

Peach Cream Layer

• Peach JELL-O
• Boiling water
• Cold water
• Cream cheese- room temperature
• Yellow food coloring
• Red Food Coloring
• Cool Whip or Stabilized Whipped Cream

Cream Cheese Layer

• Cream cheese- room temperature
• Powdered sugar
• Pure vanilla extract
• Cool Whip or Stabilized Whipped Cream

Topping

• More Cool Whip
• Canned Peach halves- drained and chopped.

Make sure to check the recipe card below for the exact amount of ingredients you need for this recipe!

How to make Peaches and Cream Dream Bars

This peaches and cream recipe takes a bit of time for each layer, but it comes together pretty easily! Here’s how to make peach bars:

Nilla Wafer Crust

1. Line an 8 X 8-inch baking pan with parchment paper so that you can easily remove the bars to slice and serve. Alternatively, you could use aluminum foil or spray with nonstick cooking spray.
2. In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
3. In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until well incorporated.
4. Pour the cookie crumb mixture into the prepared baking pan and spread, pressing down to create an even crust. Place the pan into the freezer while preparing the rest of the recipe for at least 30 minutes.

Make the Peach Gelatin

Mix the peach gelatin with 3/4 cup boiling water in a glass measuring cup or small bowl. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into the refrigerator until completely cooled, but not set – about 10 minutes.

Peach Cream Layer

1. In a large bowl, use an electric mixer to beat 8 ounces of cream cheese with the yellow and red food coloring. The food coloring is optional, but the color of the gelatin will become lighter when you add it to the cream cheese and then again when adding the Cool Whip.
2. Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into the refrigerator to chill and thicken for one hour, as mentioned in the note above.
3. After the Peach Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.

Cheesecake Layer

1. In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners’ sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.

Dream Bar Assembly

1. Place dollops of cream cheese mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
2. Place one can of the drained and chopped peaches over the cheesecake.
3. Gently pour the peach cream onto the peach covered cheesecake layer and spread evenly with an offset spatula.
4. Place the bars in the refrigerator overnight or for a minimum of 6 hours.
5. Slice and serve, garnishing with additional whipped topping and chopped or sliced peaches. Enjoy!

How to easily serve Dream Bars

Remove the bars from the entire pan by lifting the parchment paper out of the pan.

I suggest running a large knife under hot water, drying it off, and then slicing through the bars. Repeat with each cut. This will help make clean cuts.

How do I store leftover Peaches and Cream Dream Bars?

Keep these bars covered tightly or in an airtight container and store them in the fridge for an additional 2-3 days.

Can I make this peach dessert ahead of time?

Yes, you can make Peaches and Cream dessert lasagna up to 24 hours in advance.

Can I use fresh peaches instead of canned peaches?

Of course! I used canned sweet peaches for convenience, but if it’s peach season, you could certainly peel and slice fresh fruit for this dessert.

Can I freeze Dream Bars?

Yes, just be sure to thaw them before serving!

Want to try another Dream Bar recipe? 

Dream Bars are some of my most popular recipes! Try one of these easy recipes next time:

• Banana Pudding Dream Bars
• Strawberry Lemonade Dream Bars
• Chocolate Peanut Butter Dream Bars
• Raspberry Cream Dream Bars

More Peach Recipes

If you love the flavor of fresh, juicy peaches, then these recipes are for you!

• ​Peach Scones
• Cinnamon Peach Pancakes
• Easy Peach Cobbler
• Peaches and Cream Pie
• Peaches and Cream French Toast

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Peaches and Cream Dream Bars

Peaches and Cream Dream Bars is a beautiful layered no bake dessert filled with fresh peaches and a creamy cheesecake layer, piled on a Nilla wafer crust. This fun treat is any peach lover’s dream!

Course Dessert

Cuisine American

Keyword Peaches and Cream Dream Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 people

Calories 521kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
• 30 ounces peach halves in juice or light syrup (2) 15-ounce cans – 1 drained and chopped, the other reserved for garnish, if desired

Nilla Wafer Crust

• 1 ½ cups Nilla Wafer Cookie Crumbs about 45 cookies
• 5 tablespoons unsalted butter

Peach Cream Layer

• 3 ounces peach jello
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 5 drops yellow food coloring if desired
• 3 drops red food coloring if desired
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip
• additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for serving if desired
• Additional peaches for serving if desired

Instructions

• For the peaches: drain one can and dice the peaches. If desired, drain the additional can and slice or chop the peaches to place on top of the dessert before serving.

Nilla Wafer Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Peach Gelatin

• Into a 2-cup measuring glass, mix the peach gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Peach Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese with the yellow and red food coloring. The food coloring is optional, but the color of the gelatin will become lighter when you add it to the cream cheese and then again when adding the Cool Whip.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.

Cheesecake Layer

• In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• Spread one can of the drained and chopped peaches over the top of the cheesecake.

Peach Cream Layer – continued

• After the Peach Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the peach cream onto the cheesecake layer over the chopped peaches and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and the second can of chopped or sliced peaches.

Notes

• Use the amounts of water in this recipe required to mix the peach gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If the peach cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO raspberry or red gelatin specks. 

Nutrition

Serving: 1g | Calories: 521kcal | Carbohydrates: 60g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 328mg | Potassium: 255mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1267IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 0.4mg

The post Peaches and Cream Dream Bars appeared first on 365 Days of Baking.

If you love peach pie topped with fresh whipped cream, you need Peaches and Cream Pie in your life.

This is not your ordinary peach pie recipe. 

Don’t get me wrong. Peaches and Cream Pie packs in all the sweet, simple goodness of the peach pies many of us grew up eating: flaky crust, soft juicy peaches in the center, and the perfect sprinkle of cinnamon for an irresistible aroma. This pie has it all.

But it also has a secret ingredient that makes it the best peach pie I’ve ever tasted: Cream Cheese. 

Peach Pie With Cream Cheese 

Cream Cheese and Peach Pie was my husband’s grandmother’s specialty, and has been a family favorite for years. It starts with a buttery vanilla crust and a traditional peach pie filling. Before baking, you top it with a peach-infused layer of cream cheese and cinnamon sugar. 

The genius of Peaches and Cream Pie is that it captures the flavor experience of eating peach pie topped with vanilla ice cream or whipped cream. That makes it the perfect summer dessert for outdoor parties and picnics where it might not be practical to bring along a whole tub of fast-melting ice cream. 

Cream cheese also adds a tangy flavor I love paired with sweet peaches. It’s such a simple way to make an already mouthwatering dessert even more memorable. 

Even writing about it has me craving another slice! 

Ingredient Notes

Let’s start by talking about what ingredients you need to make a Peach Pie with Cream Cheese. 

• Flour
• Baking Powder
• Kosher Salt
• Instant Vanilla Pudding Mix – adds vanilla flavor and sweetness! 
• Melted Butter 
• Egg
• Milk
• Canned Peach Slices 
• Cream Cheese
• Granulated Sugar – divided 
• Reserved Peach Juice – drained from the canned peaches.
• Cinnamon 

For best results, make sure to let your ingredients come to room temperature before making this pie. This is especially important for the cream cheese. It needs to be soft enough to blend with the peach juice.

Do I need to drain canned peaches to make pie? 

Make sure to drain the canned peaches of all the juices before adding them to the pie. In this recipe, the juice is reserved to incorporate into the cream cheese filling. 

To reserve the juices, drain peaches in a strainer or mesh sieve over a bowl. Set aside the reserved juice to add to the filling after you make the crust.

How to Make This Peach Cream Pie

First thing you’re going to do is to make the pie crust. Whisk together the dry ingredients in a large mixing bowl. Add the melted butter, egg, and milk, and beat well until combined and smooth. 

Pour the crust into a greased pie dish, and spread to the edges of the bottom of the pie plate. No need to worry about making the perfect pie crust for this recipe!

Now, arrange the drained sliced peaches in an even layer over the crust. 
In a separate bowl, beat together the reserve peach juice with cream cheese and sugar. It should become soft, creamy and spreadable.

It’s okay if the mixture doesn’t totally cover the entirety of the peaches. Just try to get it within one inch of the edge of the pie plate if you can. I use my favorite rubber spatula for easier spreading or an offset spatula is super helpful, too!

Spread the cream cheese mixture over the layer of peaches. 

Finally, sprinkle cinnamon sugar over the whole thing. Bake pie for 30 minutes. Remove, let cool, slice and serve! 
See the complete ingredient list and detailed instructions in the recipe card below.

Can I make pie with fresh peaches instead of canned?

I haven’t tried this recipe with fresh peaches, so I can’t vouch for the results myself. Either way, you do need peach juice for mixing with the cream cheese. Using canned peaches covers both categories! It’s also just so much easier and typically less expensive.

I do use fresh peaches in several of my other recipes, including Peach Scones and Easy Peaches and Cream French Toast Bake Recipe. Don’t forget about this incredible Peach Cobbler, either! 

How to Store Peach Pie with Cream Cheese

Store the leftover Peaches and Cream Pie tightly covered in the refrigerator. Enjoy it within 5 days for freshest flavor. 

Wondering if it should be served chilled or room temperature? That’s up to you!

If you plan to serve the pie within 2 -3 hours of baking, there is no need to chill it. I love it freshly baked when it’s cooled to room temperature. It also tastes sweet and refreshing served cold, straight from the fridge! 

I don’t recommend freezing this particular pie. Freezing and thawing can change the consistency of the vanilla crust, making it a little less tasty. Thankfully, my family never has any trouble eating the entire pie by ourselves within a matter of hours or days.

Easy Pie Recipes for Every Season

The world can never have too many pie recipes. 

When the blazing summer sun makes turning on the oven unfathomable, it’s No-Bake Blueberry Pie to the rescue! Tastes just like the classic you know and love, without heating up your kitchen. This Easy No Bake Oreo Pie is another option that’s ideal for summer — perfect for chocolate fanatics! 

For you red berry lovers, fresh strawberries abound in this Strawberry Pretzel Pie. It’s your favorite dessert salad in pie form. 

Have you ever tried pineapple as a pie filling? Pineapple Pie is made with just six ingredients and a sunny tropical flavor. I make mine with a store bought pie crust to make it even easier. 

When the weather turns crisp and the leaves fall, I become obsessed with all things cranberry. My Easy Cranberry Pie Recipe started out as a holiday dessert idea, but I love it too much to just make it a couple of times a year. 

Love cherry during the holidays? My Christmas Cherry Hand Pies — are single serving pies bursting with festive red cherries and cheer! You’ll like these Strawberry Cream Cheese Hand Pies too. It’s another winning combination of sweet fruit and rich cream cheese we can’t get enough of. 

In the spring, nothing brightens up my day like a slice of lemon meringue pie made with homemade Lemon Curd. It’s the perfect balance of sweet and tangy, and tastes so much fresher than the canned versions. 

Peaches and Cream Pie combines sweet peaches and rich cream cheese in one delightfully easy-to-make dessert. 

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Peaches and Cream Pie

Peaches and Cream Pie has sweet peach filling topped with a rich cream cheese layer. Bring a taste of summer to your table all year long with this easy peach pie recipe. And the best part, it doesn't even have to be peach season for you to enjoy it!

Course Dessert

Cuisine American

Keyword Peaches and Cream Pie

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 321kcal

Author Lynne Feifer

Ingredients

Crust

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 3 ounces dry instant vanilla pudding
• 3 tablespoons butter melted
• 1 large egg
• ½ cup milk

Filling

• 14.5 ounces canned sliced peaches *See Note
• 8 ounces cream cheese room temperature
• ½ cup sugar
• 3 tablespoons reserved peach juice

Cinnamon Sugar Topping

• 1 ½ tablespoons sugar
• 1 teaspoon cinnamon

Instructions

• Set a strainer over a bowl and drain the peaches, reserving the liquid.
• Preheat oven to 350°F, and prepare a pie plate by spraying it with cooking spray.

Crust

• In a large mixing bowl, combine the ingredients for the crust: flour, baking powder, salt, dry vanilla pudding mix, melted butter, egg, and milk. Beat on medium high for about 2 minutes until smooth and creamy. Pour into the prepared pie plate and spread to edges.

Filling

• Place the peach slices on top of the crust.
• In a medium mixing bowl, beat the cream cheese , sugar, and reserved peach juice until soft and creamy. Spread over the top of the peaches, to within 1-inch of the edge of the pie plate.

Cinnamon Sugar

• In a small bowl, mix the cinnamon and sugar together. Sprinkle it over the entire top of the pie.
• Bake at 350°F for 30 minutes. Let cool completely before slicing.

Notes

Note: The original recipe from my husband’s grandmother calls for “a large can of peaches” which would be a 29 ounce can. I used half of that, but feel free to use the larger can as it would add more peaches and flavor, just remember to drain as directed. 

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 358mg | Potassium: 205mg | Fiber: 1g | Sugar: 30g | Vitamin A: 739IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg

The post Peaches and Cream Pie appeared first on 365 Days of Baking.

This Peaches and Cream Baked French Toast recipe is a delicious combination of peaches, cream cheese, French Bread and an egg mixture. It’s a make-ahead breakfast everyone’s sure to love. 

Whenever I make an overnight French toast bake I feel like I’m cheating.

I think it’s because it’s just SO easy to put together. You’ll prepare them the night before, put the crumb topping on in the morning and then stick it in the oven so it’s ready when everyone wakes up!

That is if you’re up before everyone else. If not, have someone else put it in the oven and you sleep in. I think I like that idea better.

SAVE THIS BAKED FRENCH TOAST CASSEROLE TO YOUR FAVORITE PINTEREST BOARD!

The great thing about these baked French toast recipes is that they can be changed in so many ways. I’ve already got a few of them on the blog and will be coming up with others soon as well.

The family loves taste testing them all and they get so excited when I make them because it’s one of our favorite breakfasts. I think I should put them all into an e-book, so they’re handy for you to access, Be on the look-out for it!

What ingredients do I need to make this French Toast Casserole?

• A loaf of French bread
  You don’t even need to make it a French bread loaf. You can use sourdough, Italian, challah, or even a ciabatta. 
  I’ve even used bagels, and croissants in some of my baked French toast recipes.
  You just want to make sure you have enough of it, anywhere from 8-10 cups.
• Peaches – THE most important ingredient! I mean, come on, you can’t make an overnight peach French Toast recipe without them!
  I used 3 medium fresh peaches for this recipe, but of course, you can use canned peaches. Just make sure you drain them first. 
  Maybe cut up a few extra, too so you can enjoy these Cinnamon Peach Pancakes while you’re waiting for the French toast to set overnight. 
• Cream cheese
  Cut the cream cheese into smaller squares as directed so that they’re evenly distributed throughout the casserole.
• Eggs
• Milk
• Heavy cream
• Granulated sugar and light brown sugar
• Vanilla
• Cinnamon, nutmeg, and salt
• Flour
• Butter, chilled

How do I make this oven baked French toast? 

• Cut the loaf of bread into 1-inch cubes.
  You can even rip it if you’d like.
• Place half of the bread cubes, peaches and cream cheese into the baking dish. Then do the same with the remaining bread, peaches, and cream cheese.
• Mix the eggs, milk, heavy cream, sugar, vanilla and cinnamon.
• Pour over the bread, making sure it is evenly distributed. 
• Cover tightly with plastic wrap and refrigerate for a minimum of 6 hours, but best overnight.
• You can assemble the topping either the night before and refrigerate it overnight or make it before baking. 
• When ready to bake, preheat oven to 350° F. Remove the plastic wrap and sprinkle the topping over the whole thing. 
  Then pop her into the oven to bake for 45 – 55 minutes. The longer you bake, the harder it will become, so if you like a softer, more custard-like texture, then bake for 45 minutes. We’ve found our liking to be at 52 minutes. 
• Serve with maple syrup!

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This Peaches and Cream Baked French Toast and my other baked French toast recipes are a hit any time of year. They’re absolutely perfect for when your next morning will be a busy one, like Christmas!
I know the holidays are over, but I’ve got cans of pumpkin in my pantry. I’ll definitely be making this Pumpkin Spice Baked French Toast in the next few weeks for sure! We also give it to our dog, Logan when his tummy bothers him. It’s good for their digestive system. 

With berry season approaching, I’m super excited to make this Almond Berry French Toast Casserole. The flavors in it are amazing and I feel great about serving it with the fresh fruit. I just feel like it makes the whole dish a bit healthier, even if that is in my own head. haha

Have you even had stuffed French toast? It’s life changing, I tell ya. Seriously. 
If you’re a Nutella lover, then this Banana Nutella Stuffed French Toast has your name written ALL over it! It’s easy to make and so much more delicious to eat! Man, I want some now!! 

Strawberry Stuffed Mocha French Toast is for you coffee and strawberry lovers. why not combine your favorite beverage with one of your favorite breakfasts? Kill to birds with one stone, so to speak. 😉 

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Peaches and Cream Baked French Toast

This Peaches and Cream Baked French Toast is made of peaches, cream cheese, French Bread and an egg mixture to make it the perfect make-ahead breakfast favorite everyone's sure to love. 

Course Breakfast

Cuisine American

Keyword Peaches and Cream Baked French Toast

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Refrigeration 6 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 8 people

Calories 676kcal

Author Lynne Feifer

Ingredients

• 1 loaf French bread cut into one inch cubes
• 2 ½ cups chopped peaches
• 8 ounces cream cheese cut into 16 cubes
• 8 eggs
• 2 cups milk
• ½ cup heavy cream
• ¾ cup sugar
• 2 tablespoons vanilla
• ½ teaspoon cinnamon

Topping

• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 8 tablespoons butter chilled

Instructions

• Spray an 9 X 13-inch baking dish with cooking spray.
• Place half of the bread cubes into the prepared baking dish and evenly distribute half of the peach pieces and half of the cream cheese cubes.
• Place the remaining bread cubes on top along with the remaining peaches and cream cheese.
• In a medium bowl, whisk together eggs, milk, cream, sugar, vanilla and the 1/2 teaspoon cinnamon.
• Evenly pour mixture over the bread and peaches.
• Cover with plastic wrap and place into refrigerator to sit overnight.

Topping

• In a medium bowl, combine flour, brown sugar, and teaspoon cinnamon, nutmeg, and salt. Mix thoroughly.
• Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal.
• Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.

Baking

• When ready to bake the next morning...preheat oven to 350° F.
• Uncover the baking dish and sprinkle the butter mixture evenly around the top.
• Bake uncovered for 45 – 55 minutes. 45 minutes will give you a softer, slightly unfinished middle whereas 55 minutes will be firmer.

Nutrition

Serving: 1g | Calories: 676kcal | Carbohydrates: 77g | Protein: 17g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 251mg | Sodium: 619mg | Potassium: 378mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1443IU | Vitamin C: 3mg | Calcium: 173mg | Iron: 3mg

The post Easy Peaches and Cream French Toast Bake Recipe appeared first on 365 Days of Baking.