crumble

Honey Peach Pie

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

Another week, another dessert. That’s how we do things around here. If you live anywhere near the South, you know our peach season took a mini hit this year, but even so, the summer fruit favorite is beginning to pop up everywhere in all it’s juicy, fuzz-covered glory. To celebrate the unofficial fruit of the South (I just declared this on my own, BTW), we’re making this honey peach pie. Let’s chat the ins and outs.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

For starters, we have an all-butter pie crust. While my usual pie dough has a smidge of shortening in it, I absolutely LOVE using an all-butter crust when I want extra-rich flavor. This crust does not disappoint. Filled with Kerrygold butter and a smidge of sugar and salt, this crust is a terrific vehicle for a pie fillings of fresh peaches, brown sugar, and… honey caramel? Yep, there’s a honey caramel in here. This is a recipe adapted from Jeni Britton Bauer’s honey butterscotch sauce that she uses to top her ice cream, and it is divine. The filling truly sings of honey here, so be sure to use a variety that you really enjoy the flavor of. To finish things off, we have a brown butter crumble. You know I’ll top just about anything with crumble and will jump at the chance to brown butter, so this pie topping is actually an all-time fave of mine.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

To make this honey peach pie, we start by prepping all of the elements of the pie. I like to begin by making my pie dough so that it can chill while I prep the other ingredients. You can even make the dough up to a week in advance! Next, whip up the honey caramel sauce so that it can chill in the fridge as well, and then finish it all off by making the brown butter crumble. Once the prep work has been done, you take a few hours or even a day or two off before actually assembling the pie!

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

When you’re ready to bake your honey peach pie, start by filling a 9-10″ tart pan with a removable bottom with the pie crust. I like to roll my crust out several inches larger than the diameter of the tin on a floured surface and then roll the dough back onto my floured rolling pin. From there, simply unroll the dough into the pan and then trim the edges and crimp as desired. Toss the sliced peaches with the dry ingredients and immediately place in the pan with the drizzle of honey caramel. Top with the crumble and brush the crust with a beaten egg. This honey peach pie takes about 45 minutes to bake and another couple of hours to set, so be patient for best results.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

When you’re ready to serve this summer treat, make sure you have some ice cream or whipped cream on hand. I opted to top the whole things with extra slices of peaches and blueberries, but this was totally for aesthetic purposes. The tart is loaded with fruit and needs no further attention, just a few friends with empty forks so that you can dive right into this fruity stunner.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

I’m sharing today’s recipe in collaboration with my favorite friends at Kerrygold. Both in the all-butter pie crust and brown butter crumble, quality butter is essential for this pie, so I trust Kerrygold to provide excellent product I can trust! Their butter has slightly lower water content than the average stick you’ll find at the grocery store which means more flake to every bite. Trust me on this one. As always, thank you for supporting brands that make Wood & Spoon possible and thank you for reading along! Happy Tuesday and Happy Baking!

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

If you like this honey peach pie you should check out:

Peach Lattice Pie

Peaches and Cream Biscuits

Peach Crumb Muffins

Peach Semifreddo

 

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Honey Peach Pie

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

This honey peach pie has an all-butter crust, a honey caramel and peach filling, and a brown butter crumble topping!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 180
  • Yield: 1 Pie 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 11/4 cups (175 gm) all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115 gm) unsalted butter, cold
  • 1 cup ice water
  • 1 tablespoon bourbon

For the honey caramel filling (Adapted from Jeni Britton Bauer):

  • 1 cup (200 gm) sugar
  • 2/3 cup honey
  • 11/4 cup (300 gm) heavy whipping cream
  • 4 tablespoons (55 gm) unsalted butter
  • Pinch of salt

For the brown butter crumble:

  • 6 tablespoons (85 gm) unsalted butter
  • ½ cup (100 gm) brown sugar
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (140 gm) all-purpose flour

For the filling:

  • 1 egg
  • 11/2 pounds of ripe peaches
  • 11/2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • Pinch of salt

Instructions

To prepare the crust:

  1. Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until pea-sized clumps exist throughout. Add the bourbon to the water and drizzle in a 1/3 cup of the mixture (sans ice) and use a fork to bring the dough together. Continue adding small bits of water until the mixture comes together enough for the dough to pull away from the bowl. The dough should be smooth- not sticky or crumble. Try not to overwork it. Pat the dough into a small disk, wrap in plastic wrap, and chill in the fridge at least two hours.

To prepare the honey caramel filling:

  1. Combine the honey and sugar in a medium saucepan over medium heat. Stir until the sugar has dissolved. Stop stirring and continue cooking, stirring occasionally. As the mixture heats it will foam, make big clear bubbles, and then make tighter fine bubbles. Continue swirling the pan occasionally and watch as the caramel begins to slowly darken. Once the center has slightly darkened to a brownish shade, remove from heat immediately and carefully and slowly drizzle in the cream, stirring all the while. Add the butter and salt and stir until melted and combined. Place the mixture in a heat-proof bowl to chill in the fridge.

To prepare the brown butter crumble:

  1. In a small saucepan, melt the butter over medium-low heat stirring regularly. Continue stirring as you brown the butter. It will sizzle, foam, and then you’ll see small golden specks forming around the bottom and sides of the pan. Continue stirring to prevent the butter from burning until the mixture is fairly golden and smells deliciously nutty. Remove from heat immediately to a heat-safe bowl. Add the brown sugar, cinnamon and salt and stir to combine. Add the flour and fold until the mixture forms large clumps. Place the mixture in the fridge to chill slightly while you assemble your pie.

To prepare the pie:

  1. Preheat the oven to 400 degrees. Roll the dough out on a floured surface using a floured rolling pin until it is 2” larger than your 9” tart pan with a removable bottom on all sides. Roll the dough back onto your rolling pin and unroll it into the tart pan. Carefully press the dough into the corners of the pan and trim off any excess around the edges leaving a 1” overhang on all sides. Fold the edges into the tart pan to create a thicker crust that extends about ¼” over the sides of the pan. Crack the egg into a bowl and, without breaking the yolk, use a pastry brush to brush a thin layer of egg white all over the dough on the bottom and sides of the pan. Place the crust in the freezer to set for 15 minutes.
  2. In the meantime, peel and core your peaches and slice them into ¾” slices. Toss with the cornstarch, brown sugar, and salt. Pour the filling into the prepared tart pan. Pour 1 cup of the of the honey caramel over the peaches. You can slightly rewarm to liquid consistency as needed. Sprinkle the brown butter crumble on top.
  3. Bake in the preheated oven for 15 minutes and then decrease the heat to 350. Bake for an additional 40-45 minutes or until the pie is set, golden, and bubbling under the crust. Allow to cool for 2-3 hours prior to cutting. Serve with ice cream or whipped cream.

Mini Strawberry Galettes

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

We talk a lot of about gratitude here. Often, these conversations come as a result of an overflow of joy or a season of abundance, but sometimes it’s out of necessity. Sometimes I literally have to list out the things I’m thankful for in order to remain grounded in the goodness that is all over my life. Do you know what I mean?

These past few weeks have been a roller coaster of emotions. There’s been fun-filled days where my heart could explode with love, but then there’s been others that have felt heavy and alone. There’s been moments of laughing till I cry and ones with so much fear and anxiety that the tears don’t even bother showing up. Call it hormones, call it crazy, call it what you want, but the truth is that even with so many true and beautiful things to be grateful for, I still find myself in a gross pit of despair at times. I think this is just the nature of being human. 

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

But then there’s gratitude. I read about it, I talk about it, I stare at my cup of coffee while thinking about it, because I need the daily reminder. Without a metronome of gratitude ticking throughout my day, I can lose track of that spark and zeal for life. Sometimes I get down about my circumstances, but gratitude is the pitcher that fills up my cup and pours over into some serious feelings of love and joy and wonder for all that exists in my world. 

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

So if you, like me, needed a reminder to approach today with a smile and a heart full of thankfulness, here is it. Maybe make a list of your own with one or ten or a hundred things in your world that are worth appreciating. I think it’s okay if that list is a little shorter some days than others, but there is always little flecks of goodness in your life if you’re willing to hunt them out. Once you uncover them, be encouraged and then get cracking in the kitchen to make the mini strawberry galettes that we’re about to dive in to!

These mini strawberry galettes are like little hand-sized open-faced pies that are as delicious as they are lovely. With a buttery crust, a sweet, fruity filling, and a simple almond crumble on top, these mini strawberry galettes are the perfect treat to indulge in this summer.

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

To make them, we start with the crust. I have batched my favorite pie crust for this recipe and I think it works splendidly. Roll the prepared, chilled dough out into a thin sheet and use a large cutter or a glass to trace out equal-sized rounds. Next comes the fruit! Right in the center of each dough round goes a plop of sugared strawberries that has just a bit of vanilla extract and some cornstarch to help thicken the juices. Gently fold the edges of the pie crust up over the outer rim of the fruit and press down generously to make sure that the pastry won’t unfold in the oven (been there, done that). Brush the pie crust with an egg wash and give the whole thing a sprinkle of that yummy almond crumble that I stole from this recipe. This step is optional, but I think it adds a little something special, don’t you think?

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

A couple things to know about this recipe:

First, be sure that your pie dough is cold when it goes into the oven! A surefire way to make your crust not so yummy is to let is get soft and soggy before it hits the heat. Second, adjust the sugar in the filling according to how sweet your berries are. If they’re out of season or tart, the filling may require an extra tablespoon of sugar, okay? Finally, feel free to batch this recipe to make a few extra! I like this dessert as an option for a small summer gathering, but certainly you can make a few more to serve a crowd.

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

These mini strawberry galettes are load of sweet summer goodness, and I really hope you’ll give them a try. I’m thankful for y’all and this fun place we’ve created here. Happy Friday!

If you like these mini strawberry galettes you should try:

Blueberry Galette with Cornmeal Crust

Strawberry Rhubarb Pie

Raspberry Streusel Cake

Strawberry Icebox Cake

Raspberry Champagne Pop-Tarts 

 

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Mini Strawberry Galettes

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

These mini strawberry galettes are tiny crimped pie crusts filled with juicy fresh strawberries and topped with a simple almond crumble. The perfect way to ring in summer produce! 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 180
  • Yield: 7 1x
Scale

Ingredients

For the pie dough:

  • 13/4 cups (210 gm) all-purpose flour
  • 11/2 teaspoons sugar
  • Heaping 1/4 teaspoon salt
  • 1/3 cup (70 gm) chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons (85 gm) chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water

For the streusel:

  • ¼ cup plus 1 tablespoon (45 gm) all-purpose flour
  • 3 tablespoons (15 gm) almond flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 tablespoons (40 gm) unsalted butter, cold and cubed

For the filling:

  • 1 pound strawberries, hulled and sliced between 1/8”-1/4” thick
  • 1/3 cup (65 gm) sugar
  • 11/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For assembly:

  • 1 large egg
  • Sliced almonds, for sprinkling
  • 3 tablespoons (15 gm) almond flour

Instructions

To prepare the pie dough:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes or up to 2 days.

To prepare the streusel:

  1. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy with pea-sized clumps throughout. Keep cold until ready to use.

To prepare the filling:

  1. Toss the strawberries, sugar, cornstarch, and vanilla together in a large bowl just before assembling the galettes.

To assemble the galettes:

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Crack the egg in a small bowl and have a pastry brush ready. Roll out the chilled dough on a floured surface until 1/8” thick. Use a 4-1/2” round cutter (or a drinking glass approximately the same size) to trim out rounds of dough. Place them on the prepared baking sheet and collect the leftover dough to re-roll and trim more rounds. You should be able to make 7, but try not to overwork the dough. Use the pastry brush to brush a thin layer of the egg white in the center of each pie dough round, leaving a 1” border around the edges. Sprinkle 1 teaspoon of almond flour on top of the egg white and begin layering strawberries inside of the galettes. Be sure to leave the 1” border around the edges. You can pile your strawberries up about an inch, but be sure not to go any higher so that you can fold the dough over the filling easily. Use your fingers to fold the edges of the galette on top of itself around the perimeter of the pie dough round (see photos). Press all around the edges to make sure that the dough is gently sticking to the dough it’s folded over on top of. If you don’t press down, your galette may unfold and open up in the oven! Whisk the egg together and add a teaspoon of water to the bowl to make an egg wash. Brush on the edges of the folded pastry. Sprinkle the streusel on top of the strawberries and bake in the preheated oven for about 25 minutes or until the pie crust is golden and the filling is barely bubbling. Allow to cool prior to serving.

Notes

  • Keeping your dough really cold at all phases is super important for making sure that the galettes don’t unfold in the oven. If at any point the dough gets warm, just pop it in the fridge or freezer briefly to chill up. 

 

 

Peach Crumb Muffins

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Sometimes I need an easy button. I need some magic dust, a genie in a lamp, or a fairy godmother to make life easier. There’s not enough hours in the day to constantly complicate it with dead-end tasks and lengthy processes. Sometimes I need something quick, entirely satisfying, no-fail, and EASY. Introducing: peach crumb muffins.

These peach crumb muffins are a cinch- a 2 step recipe, requiring less than 15 minutes of prep work that provides days worth of summery sweet goodness to enjoy. These peach crumb muffins are the answer to “What’s for breakfast? What can I bring for the beach weekend? “What treat can I bake with my kids?” and just about every other question that is coming to my mind right now. They’re simple and good. End of story.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

My goal with these peach crumb muffin was to make a soft, buttery, and moist muffin that was golden on the outside and full of chunky bits of ripe peaches. I also wanted to make sure it had a beautiful round dome to rest all that delicious crumble on top of. So like any self-respecting blogger, I enlisted the help of my two best friends: other bloggers and the internet. My friend Laura pointed me to a brilliant recipe that enlisted a sweet and salty brown sugar crumble to add some color and dimension to the muffins. I also learned from a hefty amount of research (high fives to my fellow food nerds!) that if you fill the muffin tins up to the tippy top and bake at a high temperature for the first portion of the bake, you can achieve that rounded muffin dome that I was looking for. I kept the batter for these peach crumb muffins pretty thick and sure enough, after a few test batches, we had a moist, domed muffin with bits of sweet summer fruit throughout. I was in heaven.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

The muffins are still not as golden brown as I had hoped they would be. I think that with some modifications in the type of sugar and length of baking, I could have achieved more of what I wanted, but my primary concern was to keep the peach crumb muffins ultra moist. So I gave up on that hope. Still, the muffins turned out beautiful with bits of crumble sprinkled on top and the drippy glaze cascading down the sides. I mean, DROOL. Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

To get started, move an oven rack to the upper third of the oven and preheat to a sweltering 400 degrees. Baking our muffins on the top rack will keep the bottoms from burning before we get a little tan up top first. Next, we make our crumble. This is is nothing more than stirring a few tablespoons of melted butter with some dry ingredients. SO EASY. Set aside the crumble while you stir up the muffins.

Add some sugar to the melted butter and then toss in a few eggs and some vanilla. We also add lemon zest because even though we’re making basic muffins we’re also kinda fancy, ok? Toss in the dry ingredients alternating with some room temperature milk, and finish it all off by folding in some itty bitty peach bits. You can even use frozen fruits if you want, but local friends, I’m sure you’ve already stocked up on the good stuff from Chilton County and The Peach Truck, AMIRITE? Line your muffin pan with paper liners and fill it up just below the rim of the liner. Yes, I know everything in you is saying “DON’T FILL IT UP MORE THAN 2/3 FULL!! IT WILL OVERFLOW!” I hear you, I get it, but let’s just try it, okay? If that oven is hot enough, this trick will work. Scouts honor.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Divide all that delicious crumble between the 12 muffins and then send the whole pan to the sauna. Once they’re in the oven,  close the door and decrease the heat to 375. We’ll bake at this temp for a few minutes, before letting them finish at a slightly lower degree. That initial hot bake is just long enough to set the edges of the muffin so that the insides and center can keep baking up, up, UP! If you know that you oven bakes a little cold, you can bump up the heat by 5 or 10 degrees.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Once the muffins are finished, they are moist, incredibly fragrant, and altogether perfect. That salty crumble tastes oh so good with the super sweet muffin, and each bite is speckled with a juicy burst of fruit. Another bonus is that these peach crumb muffins are super adaptable! Add a teaspoon of cinnamon, substitute fresh berries or nectarines, or top the whole thing with sweet sugared nuts. Just do how you do and enjoy the outcome.Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

I’m sharing today’s recipe for peach crumb muffins with a load of other bloggers who had a few too many peaches on hand. If you’re really into peach recipes, please check out #summerlovespeaches for some more inspiration. Many thanks to Annie, Ruth and Rebecca for hosting this gathering! Have a terrific weekend and tune in next week for more summer knockouts. Cheers!

If you like these peach crumb muffins, you should try:

Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. Topped with a simple glaze/ drizzle. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

Raspberry Rhubarb Crumb Cake

Raspberry Rhubarb Crumb Cake recipe by The Wood and Spoon Blog. A thick and fluffy sour cream cake filled with gooey raspberry and sweetened rhubarb. The whole cake is topped with a brown butter and sugar streusel crumb. This is a simple and easy summer cake that bakes quicky and can be easily adapted for a number of other summer berries, stone fruit, or other fruits. Find the recipe for this dessert like breakfast / snack cake at thewoodandspoon.com / woodandspoon.com .

Peach Berry Pie

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Funfetti Scones

Funfetti Scones Recipe by The Wood and Spoon Blog by Kate Wood. Simple, fast, easy one bowl cream scones that taste just like a box mix birthday cake! These scones use clear vanilla and sprinkles to make the sweet confetti flavor. The icing is a simple powdered sugar glaze speckled with more rainbow jimmies. Find the Recipe on thewoodandspoon.com along with more breakfast or brunch ideas to go with your coffee and tea time!

Honey Nut Biscuits

Honey Nut Biscuits Recipe by The Wood and Spoon Blog. Flaky butter biscuits sweetened naturally with honey and filled with nuts like pecans or walnuts. This simple recipe makes biscuits with lots of layers and doesn't require laminating. Recipe and other Mother's Day breakfast in bed menu inspiration on thewoodandspoon.com // woodandspoon.com

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Peach Crumb Muffins

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

These peach crumb muffins are fluffy, moist, and domed muffins with a streusel crumb topping, a drizzled glaze, and juicy bits of fresh peaches!

  • Author: Kate
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Muffins
Scale

Ingredients

For the streusel:

  • 2/3 cup (85 gm) flour
  • 2 tablespoons brown sugar
  • 11/2 tablespoons sugar
  • ¾ teaspoon baking powder
  • pinch of salt
  • ¼ cup (55 gm) unsalted butter, melted

For the muffin:

  • 1/2 cup (110 gm) unsalted butter, melted and slightly cooled
  • 11/4 cup (250 gm) sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 2 cups (260 gm) flour
  • 21/4 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120 mL) milk, room temperature
  • 2 cups (280 gm) small diced peaches

For the glaze (optional):

  • 1/2 cup (60 gm) confectioner’s sugar
  • 2 tablespoons sour cream
  • 11/2 teaspoons of milk

Instructions

To make the streusel:

  1. Combine the flour, brown sugar, sugar, baking powder, and salt in a medium sized bowl. Stir in the butter until clumps form. Set aside while you make your muffins.

To make the muffins:

  1. Preheat the oven to 400 degrees and move one rack to the upper third of the oven, leaving enough room for the muffin pan up top. Line a 12 compartment muffin tin with liners and set aside.
  2. In a large bowl, stir the butter and sugar until well combined. Add the eggs, one at a time, stirring after each addition. Add the vanilla and lemon zest, stirring until combined.
  3. In a separate, smaller bowl, combine the flour, baking powder, and salt. Add half of the dry ingredients to the butter and egg mixture, stirring until combined. Add the milk, stir, and then add the remaining dry ingredients. Stir to combine. Fold in the peaches, being careful to not overwork the batter.
  4. Divide the muffin batter amongst the 12 muffin liners. Depending on your liners, you may have a hair too much batter. Just fill as much as you feel comfortable- they will be FULL. Don’t worry! Divide the streusel among the 12 muffins, sprinkling on top.
  5. Put the muffin pan on the top rack and immediately decrease the heat to 375. Bake at this temperature for 10 minutes, then decrease the heat to 350 and bake for an additional 22-25 minutes, or until the muffins are set and a toothpick inserted comes out clean. The muffins should be starting to bronze around the edges. Allow to cool slightly before topping with the glaze.

To make the glaze:

  1. Whisk together all three ingredients. Drizzle over top of slightly cooled muffins.

Notes

If you know your oven cooks a bit cool, increase the heat by 5-10 degrees for the initial bake. You want to keep the pan from overflowing.

Blueberry Lemon Bars

Blueberry Lemon Bars Recipe by the Wood and Spoon Blog by Kate Wood. This is a simple shortbread crust summer berry fruit bar. The shortbread is lemon zest scented and the blueberry filling is full of more zest and lemon juice. The crumbles on top of buttery and add a crunch to this juicy fruit bar. Make a small or large batch for a crowd. thewoodandspoon.com

Are we ready to close out the summer? Is it really already time?

Saying goodbye to summer feels a lot like saying goodbye to an old friend. Summer is that lively, carefree friend who shows up out of nowhere at your front door, sleeps on your couch and eats all your food, but gives you a load of funny stories and blurry photographs to save as memories. You shared some good moments and probably even got burned a time or two, but at the end of the day, there’s always promise that they’ll come back around again. 

For my family, this summer was filled with a ton of joyful, big life moments, but was also not without its share of challenging learning experiences. Here’s a few things I learned: 

 
  • I learned that I could keep two humans alive, surviving on minimal hours of sleep.
  • I learned that hormones are the wild, unbridled beasts of a postpartum body, generous enough to treat me to a receding hairline (at 28) and sweat production akin to a linebacker in a snowsuit on the Fourth of July.
  • I learned that my toddler is SMART- smart enough to learn the ABC’s (thanks preschool!) and smart enough to wait until I leave the room to crawl up on the counter and put her grubby paws in my freshly iced sugar cookies.
  • I learned that I probably don’t have a future in gardening, as it turns out my green thumb is actually more like gangrene- decrepit, black, and in desperate need of an amputation STAT (sorry, tomatoes). 

Blueberry Lemon Bars

This summer was a series of ups and downs, learning and unlearning, and trial and error, so while I’m sad to leave my jean shorts and tank tops behind, I’m excited for the next page in our book. Plus, I can keep some of those summer repeats on replay for at least another couple weeks, right? (I’m looking at you, ice cream cones!)
 
Blueberry Lemon Bars
One thing I did manage to get right this summer? Blueberry lemon bars. 
No other fruit is so quintessentially summer to me than blueberries. With their beautiful purple skins and juicy innards just begging to burst in my oven, I usually can’t keep blueberries in my fridge long enough to test out new recipes. BUT! This summer, I set out to perfect my blueberry lemon bars, and hold the phone because I think I did it.
My goal with for blueberry lemon bars was to create a good crust to fruit ratio, for that crust to be lightly scented with lemon, and for the bars to easily be sliced into neat squares for serving. After a few trial runs, this is the recipe I nailed down.
Blueberry Lemon Bars
The crust is a lemon shortbread/sugar cookie hybrid and doubles as the crumble sprinkled on top of the bars as well. The filling is simple: berries and sugar, with a sprinkle of a few other ingredients, all tossed together quickly in a bowl. The whole thing bakes up pretty quick in the oven and stays good for DAYS. Fresh or frozen blueberries can be used for these little pals, although if you don’t take advantage of the inexpensive seasonal fruit then I just don’t know what’s the matter with you.
 
BONUS! I’m also including an expanded recipe in the event that you want to make these bad boys for a crowd. The smaller recipe still make more than you’d expect though, so don’t go too crazy right off the bat (actually, go wild, because who cares. I’m not holding you back.)
Blueberry Lemon Bars
 
Blueberry Lemon Bars
Blueberry lemon bars should be the cherry on top, the encore, or whatever you want to call it of a delicious and well-lived summer. I hope you share one or two of these before we fall face first into autumn.
 
Cheers to you and have a great week!
 
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Blueberry Lemon Bars

Blueberry Lemon Bars Recipe by the Wood and Spoon Blog by Kate Wood. This is a simple shortbread crust summer berry fruit bar. The shortbread is lemon zest scented and the blueberry filling is full of more zest and lemon juice. The crumbles on top of buttery and add a crunch to this juicy fruit bar. Make a small or large batch for a crowd. thewoodandspoon.com

These blueberry lemon bars boast a sweet and salty lemon shortbread crust and crumble, and are filled with juicy blueberries!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
Scale

Ingredients

For the crust

  • 1 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 11/2 teaspoon lemon zest
  • 21/3 cup all purpose flour
  • 1/2 teaspoon salt

For the filling

  • 3 cups blueberries
  • Juice of 1 lemon
  • 1/3 cup sugar
  • 1 tablespoon cornstarch

Instructions

  1. Preheat the oven to 350 degrees. Line a 9″ square pan with aluminum foil, covering all sides of the pan.
  2. Cream the butter and sugar together until well combined, about 1 minute. Add the vanilla and lemon and stir to combine. Scrape the bowl, then add the flour and salt. Stir on low speed until clumps begin to form. Scrape the bowl as needed, continuing to stir only until combined. Pat out 2/3 of the crumbs into the bottom of the prepared pan.
  3. In a medium sized bowl, combine all of the ingredients for the filling and toss gently. Strain any extra juice from the berries and sprinkle them evenly over the crust.
  4. Crumble the remaining dough over the top of the blueberries and crust.
  5. Place in the preheated oven and bake until the crumbs on top are golden brown, about 1 hour. Allow to cool completely before cutting.
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Blueberry Lemon Bars for a Crowd

Blueberry Lemon Bars Recipe by the Wood and Spoon Blog by Kate Wood. This is a simple shortbread crust summer berry fruit bar. The shortbread is lemon zest scented and the blueberry filling is full of more zest and lemon juice. The crumbles on top of buttery and add a crunch to this juicy fruit bar. Make a small or large batch for a crowd. thewoodandspoon.com

A slightly adapted version, these blueberry lemon bars boast a sweet and salty lemon shortbread crust and crumble, and are filled with juicy blueberries!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
Scale

Ingredients

For the crust

  • 21/2 sticks unsalted butter
  • 1 cup sugar
  • 11/2 teaspoon vanilla
  • Zest of two lemons
  • 3 cups flour
  • 1 teaspoon salt

For the filling

  • 2 pints blueberries
  • Juice of 2 lemons
  • 1/2 cup sugar
  • 11/2 tablespoons corn starch
  • Pinch of salt

Instructions

  1. Preheat the oven to 350 degrees. Line a quarter sheet pan with aluminum foil, covering all sides of the pan.
  2. Cream the butter and sugar together until well combined, about 1 minute. Add the vanilla and lemon and stir to combine. Scrape the bowl, then add the flour and salt. Stir on low speed until clumps begin to form. Scrape the bowl as needed, continuing to stir only until combined. Pat out 2/3 of the crumbs into the bottom of the prepared pan.
  3. In a medium sized bowl, combine all of the ingredients for the filling and toss gently. Strain off any extra juice the berries produce and sprinkle them evenly over the crust.
  4. Crumble the remaining dough over the top of the blueberries and crust.
  5. Place in the preheated oven and bake until the crumbs on top are golden brown, about 1 hour 15 minutes. Allow to cool completely before cutting.