I think it’s a cruel joke that drinking alcohol is not allowed when you’re pregnant. Imagine being 25 pounds heavier than normal in the dead of summer. Imagine there’s two other kids at home who dominate you day and night because they know your 9 month pregnant self is too tired to chase after them. At that moment, don’t you really deserve a cocktail? Wouldn’t you really want something that would cool down and refresh that tired, center-heavy body of yours? The answer is an obvious and resounding YES, so in my late pregnancy, in the heat of my cocktail craving days, I started working on the recipes for the 3 varieties of champagne cocktail popsicles that you’ll read about today. It’s a summertime treat that everyone, Mamas especially, are deserving of, and I think you’re really going to like them.
First up is a mimosa popsicle. Made with fresh orange juice, sparkling wine, and just a smidge of simple syrup, this is the push-pop your brunches have been waiting for. I love a classic mimosa as much as anyone, but a mimosa popsicle? That’s something to write home about. The second option is a bellini pop! Fresh peach wedges are pureed and stirred with champagne and a teeny bit of syrup to create a seriously fruity popsicle that is altogether summery. I found I enjoyed this one the most, particularly since peach season is showing out in all it’s glory right now. You can use frozen peaches here, but this is also a great way to use up peaches on the verge of going bad. Finally, we have a strawberry lime champagne popsicle. Pureed berries, simple syrup, a squeeze of lime juice, and bubbles round out the list of ingredients for these pops. They’re a crowd pleaser, and you can easily include a little bit of lime zest for extra citrus flavor.
While traditional popsicle molds work fine here, I really encourage you to consider grabbing some of these disposable plastic push-pop bags. They’re super inexpensive (I found mine on Amazon!) and make the perfect portion size for these champagne cocktail popsicles. Keep in mind that alcohol does not freeze, so these will melt faster than your average pop! If you opt to not use the little plastic sleeves, consider serving small popsicles in a glass with a tiny pour of champagne at the bottom. I saw something similar here and think it would make for a cute beach or brunch cocktail to serve.
These champagne cocktail popsicles are indeed boozy, so feel free to add a bit more fruit if you prefer a more subtle wine flavor. No need to splurge on any expensive booze here- just something inexpensive that you wouldn’t mind drinking a small bit of. Either way, be sure to stay cool with these grown-up popsicle cocktails (poptails?) and let me know what you think! Happy Monday and Happy Drinking!
These champagne cocktail popsicles come in three push-pop flavors: Bellini, mimosa, and strawberry lime!
1 cup orange juice
½ cup sparkling wine
1 ounce simple syrup, optional
1–1/3 cups chopped peaches
½ cup sparkling wine
2 ounces simple syrup
For Strawberry Lime:
1–1/3 cups chopped strawberries
½ cup sparkling wine
Juice of one lime
2 ounces simple syrup
For the Mimosa:
Combine the orange juice and sparkling water in a large measuring cup. Taste the mixture and add simple syrup if you desire the pops to be sweeter. Divide the mixture via funnel into 4 disposable plastic push-pop tubes. Freeze until solid!
For the Bellini:
Combine the chopped peaches, sparkling wine, and syrup in a blender and process just until the peaches have been pureed and the mixture is smooth. The mixture will bubble slightly. Allow some of the bubbles to subside, re-stir the mixture, and then divide is among 4 disposable plastic push-pop tubes. Seal and freeze until solid.
For the Strawberry Lime:
Combine the chopped strawberries, sparkling wine, lime juice, and syrup in a blender and process just until the strawberries have been pureed and the mixture is smooth. The mixture will bubble slightly. Allow some of the bubbles to subside, re-stir the mixture, and then divide is among 4 disposable plastic push-pop tubes. Seal and freeze until solid.
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.
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.
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!
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.
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.
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!
If you like this honey peach pie you should check out:
This honey peach pie has an all-butter crust, a honey caramel and peach filling, and a brown butter crumble topping!
Yield:1 Pie 1x
For the crust:
1–1/4 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
1–1/4 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:
1–1/2 pounds of ripe peaches
1–1/2 tablespoons cornstarch
1 tablespoon brown sugar
Pinch of salt
To prepare the crust:
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:
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:
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:
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.
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.
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.
Today’s post is all about a summertime staple that should make your life easier. With so much going on, I think we should simplify these summer days so that we can spend a little more time actually enjoying them. If you’re up for taking a load off your proverbial plate in a beautiful and delicious way, look no further than this stone fruit skillet cobbler.
For starters, I just want to say “LOL” to the summer. It wasn’t long ago that the term “summer break” induced visions of binge-watching “Full House” and drinking Diet Cokes by the pool with my friends. Summer used to be primarily about tan lines and an extended curfew, those days when the biggest concern to be had was whether or not that bottle of Nair would destroy your bikini area. Let’s just have a moment of silence for the easy days of our youth, shall we?
Of course in adulthood that reality changes as work schedules and managers and deadlines really don’t take a break. Even then, it’s easy to take the occasional long weekend or beachside snooze because you are on your own schedule. Instead, for me, it took having kids to remember that summer is no longer about beach lounging and googling things like, “where is Johnathan Taylor Thomas after Home Improvement,” because now you’re on kid schedule, and let me tell you- kid schedule is way more complicated.
Let’s say you have a couple of hours to kill and you want to take your kids to the pool. Once you factor in time for applying sunscreen, feeding them snacks, trips to timeout for stealing someone else’s diving rings, and then reapplying sunscreen, your time spent swimming is actually, well, none. This is also assuming that the trip wasn’t cut short at the hands of a diaper explosion or a sunscreen-in-the-eyes meltdown. If so, factor in a deficit of thirty minutes for time spent in that disgustingly wet public bathroom. RIP your daily morale.
Or let’s say you want to have an afternoon picnic, get out of the house for some exercise. If so, I sincerely hope you live somewhere north of the Mason/Dixon line or have chosen a cloudy day for this adventure, because your kid will not be having it. They’re going to be hot! They’ll be sweaty! Their legs will hurt, they’ll need some ice water, they’ll want to go home to collect 103 very important items that they left behind. Summer adventures with kids, in my experience, turn into misadventures, so just don’t say I didn’t warn you.
Lest you feel discouraged at the outlook of summers with kids, let me say that I do think this will all end up being worth it. The opportunity to watch those littles experience the freedom and newness of each summer for the first time makes for a memorable experience. I’m going to keep taking photos and biting my tongue when I want to freak out because there is sweetness in this season, even if it is in the midst of a little stress. And in the meantime, I’m working to scale back in other ways, a de-clutter of my to-do list, so that I can really try to focus on enjoying the moment I’m in, ya know?
First up is this stone fruit skillet cobbler. This is an adaptable recipe that you can modify to fit whatever fruit you pick up at the farmers market or find lying in the nether regions of your freezer. You can make the dough for the biscuity/scone-like topping a few hours, days, whatever in advance and plop it on your fruit filling when the craving hits. The topping here is a combination of my favorite scone and my biscuit recipe. It’s tender, almost cakey, but super delicious in flavor. In place of some of the flour, I’ve added cornmeal for texture and to compliment the sweet fruit. When baked, this topping has crisp, buttery edges and a soft biscuit-like center that goes splendidly with a juicy fruit filling.
I opted to use peaches, cherries, and plums for this particular stone fruit skillet cobbler, but you can really use whatever fruit you have on hand! The most important part is making sure to add the right amount of sugar. If you’re working with super sweet fruit, like strawberries, figs, or blueberries, you will likely require less sugar to add to the filling. In my case, the addition of tart plums required a smidge more sugar, so just be sure to adjust the recipe by a tablespoon or two as needed. I love to take whatever fruit is threatening to die in my fridge and throw it in mini, ramekin-sized portions for individuals treats as well. Just make sure your baking container is large enough to avoid an overflow of fruit syrup burning on the bottom of your oven. I learned this the hard way.
Moms, I’m giving you a badge of courage for taking these summer days in stride. As a reward, enjoy this stone fruit skillet cobbler and just give yourself a pat on the back for being freaking awesome, okay? Happy baking, y’all!
If you like this stone fruit skillet cobbler you should check out:
This stone fruit skillet cobbler is a simple way to use up fresh summer produce and can be easily adapted for a variety of your favorites!
Total Time:1 hour
For the filling:
Two pounds of cored stone fruit (peaches, plums, nectarines, cherries, etc)
About ½–1 cup (100 gm-200 gm) sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Pinch of salt
For the topping:
3/4 cup (105 gm) all-purpose flour
3 tablespoons cornmeal
3 tablespoons sugar
1–1/4 teaspoon baking powder
1/8 teaspoon salt
5 tablespoons (70 gm) unsalted butter, cold and chopped
½ cup (120 gm) heavy whipping cream
Extract sugar for sprinkling
Vanilla ice cream, for serving
To prepare the cobbler:
Preheat the oven to 375 and prep the filling. Core and chop fruit into 1/2” pieces and be sure that any peaches have been peeled. You can keep the skin on plums, cherries, and nectarines. Toss the fruit with the remaining filling ingredients and sugar to taste. I like to start with ½ cup sugar for ripe, sweet fruit. If you’re using any tart or not fully ripened fruit, you’ll likely need about ¾ cup of sugar instead. Only add the full cup of sugar for really sour fruit. Dump the fruit mixture into a 1-1/2 quart baking dish and set aside while you prep the topping.
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps form. Add the heavy whipping cream and stir together until a dry dough comes together. Use a medium cookie scoop or your hands to make little flat rounds of dough to place directly on top of the fruit in the baking dish. Sprinkle with a little extract sugar and baking in the preheat oven for about 35 minutes, or until the topping is golden and the fruit underneath is bubbling. Allow to cool slightly before serving with a scoop of ice cream.
Happy Monday, y’all! I hope you’re slaying this week with so much joy and buckets of fun. Today I’m sharing a classic recipe for peach lattice pie along with a gift guide for the Dads that we’re celebrating this upcoming Father’s Day. Let’s get started!
You know, we don’t spend enough time loving on the guys around here. It’s not uncommon for me to roll my eyes or poke fun at my husband on the pages of this blog, but the truth is that he’s a killer dude and dad, and he deserves all the gratitude and recognition my wallet has to offer. Thus, I give you the gift guide for the Dads who have everything. No need to stress over the perfect present- I’ve done it for you.
Filson Duffel Bag– The manly choice for luggage, Filson’s rugged design is durable and time-tested, the perfect gift for a guy on the go.
World’s Best Dad Mug– Calling all “The Office” fans! You dad wants this Michael Scott-inspired mug. He needs it. He deserves it.
RIF6 Cube Mobile Projector– A 2 inch movie projector with built-in speakers and a LED display so that you can make a movie theatre out of your smartphone or computer wherever you are.
Lululemon Metal Vent Tech Shirt– This shirt contains Silverscent technology that inhibits the growth of odor-causing bacteria. No more stinky laundry here.
Espro Travel French Press and Mug– This is the on-the-go version of the double filter French press that I use at home. Get this for the guy who needs good coffee, even on the run.
Traeger Pellet Grill– My husband FLIPPED over this grill. With the versatility to grill, smoke, bake, braise, roast, and BBQ, Traeger grills provide consistent results and excellent taste, all wrapped up in a unique and aesthetically pleasing design. Check out their line of grills!
If you, like me, have found that the way to your Dad’s heart isn’t gift but food, I’ve got ya covered on that end too. Look no further than this peach lattice pie. With a bourbon and butter filled pie crust and a cinnamon scented peach filling, this peach lattice pie is the perfect treat to make for your guy this Father’s Day.
To make this peach lattice pie, we start with the crust. The dry ingredients are stirred together before a healthy amount of butter is cut in. The seriously special part of this crust is the bourbon. Where normally we would add icy water to the butter and flour mixture, here, a smidge of bourbon is added to the water so that our crust just barely rings of those yummy caramel flavors. Once the crust comes together, set it aside to chill in the fridge while you prep your filling.
A whole pound of fruit fills this peach lattice pie. Sugar, thickener, and the smallest bit of cinnamon round out the remaining ingredients that will stuff into the pie. Stir it all together and allow the fruit to get sweet and juicy while you roll out dough to line the pie plate. Scatter the filling into the plate and lattice the pie closed. Bake in the oven until the crust is golden, the fruit bubbling beneath it.
I’m thrilled to be sharing this peach lattice pie from Amber Wilson’s new book, “For the Love of the South.” A fellow Southerner (she even graduated from my alma mater!), Amber captures the essence of the South with her words, recipes, and flavor combinations. Although there were a number of recipes that begged to be made, I knew this peach pie would be a surefire hit at home. I’m honored to share Amber’s work with you today, and I hope you’ll check out her book soon.
Don’t forget to love on the Dads in the coming week. Stay tuned for a second recipe that will be coming at the end of the week! Happy baking, y’all!
If you like this peach lattice pie you should check out:
This peach lattice pie has an all-butter crust that is spiked with bourbon and a cinnamon and lemon zest scented filling. A fun take on a classic Southern dessert, this peach pie is hard to beat!
Total Time:1 hour 45 minutes
For the pie dough:
2–1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons sugar
2 sticks (8 ounces) cold unsalted butter, cubed
2 tablespoons bourbon
1 cup ice water
For the filling:
1/3 cup sugar
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
Seeds of 1 vanilla bean
1 pound unpeeled peach wedges (from about 4 peaches)
Pinch of sea salt
1 heaping tablespoon cornstarch
1 egg, for brushing
1 tablespoon unsalted butter, cubed
Sugar, for sprinkling
Make the pie dough:
In a stand mixer fitted with a flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix until the dough looks like coarse sand. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea.
In a measuring cup, combine the bourbon and ice water. With the stand mixer on low speed, slowly dribble in the bourbon water one tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all of the bourbon water for the dough.) Pinch the dough between your fingertips ; it should be smooth, not sticky or crumbly. Gently press the dough together. Divide in half and gently shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes and up to 3 days.
Make the filling:
In a large bowl, combine the sugar, lemon zest, cinnamon and vanilla seeds and rub between your fingers to combine (this infuses the sugar). Add the peaches, sea salt, and cornstarch. Toss until the peaches are evenly coated.
Assemble and bake the pie:
On a lightly floured surface, roll out one piece of dough, rotating in quarter-turns, until 12-14” in diameter and 1/8” thick. Gently fit the dough into a 9” pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1” overhang.
Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the sides and bottom of the pie shell with a thin layer of egg white (reserve the remaining egg for brushing the top of the pie). Place in the fridge for 30 minutes.
Meanwhile, roll out the remaining disk of dough, rotating in quarter-turns until 1/8” thickness. Cut the dough into six 1-1/2” wide strips. Place the strips on a baking sheet in the refrigerator until ready to use.
Tumble the peaches into the chilled pie shell. Scatter the butter over the peaches. Place three strips of dough on top of the peaches horizontally. Then, one by one, place the remaining strips vertically, lifting every other horizontal strip to create a basket weave lattice. Trim the edges with scissors even with the bottom crust. Gently press to seal the edges of the pie dough so the top and bottom crusts seal together, then carefully roll the crust over itself so that the rolled edge sits on the lip of the pie plate. Crimp the edges. Beat the reserved egg and gently brush onto the edges and top of the pie. Sprinkle the top with sugar. Place the pie in the fridge for 20 minutes to set the pastry.
Preheat the oven to 425 degrees. Line a rimmed baking sheet with a piece of foil.
Place the pie on the lined baking sheet and bake in the oven for 20 minutes. Reduce the oven temperature to 375 degrees and bake until the crust is golden brown, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Let cool on a wire rack for an hour if you can wait. Leftovers will keep at room temperature for 2 days or in the fridge for 3 days.
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.
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.
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.
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.
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.
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.
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:
These peach crumb muffins are fluffy, moist, and domed muffins with a streusel crumb topping, a drizzled glaze, and juicy bits of fresh peaches!
Total Time:1 hour
For the streusel:
2/3 cup (85 gm) flour
2 tablespoons brown sugar
1–1/2 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
1–1/4 cup (250 gm) sugar
1 teaspoon vanilla
1 teaspoon lemon zest
2 cups (260 gm) flour
2–1/4 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
1–1/2 teaspoons of milk
To make the streusel:
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:
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.
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.
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.
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.
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:
Whisk together all three ingredients. Drizzle over top of slightly cooled muffins.
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.
In the few short days since summer began, we have been home resting, taking in the warm air, and baking up treats like the peach berry pie I’m going to share with you all today. I’m making a new effort to slow down in these moments that I have these summer months with my husband and darling babies.
Aimee seems to run everywhere these days, jumping, dancing, or racing; walking is simply not an option. She sings and answers questions with logic, and with each passing day, I realize more and more how smart she’s becoming. We play and pretend, and she’s finally even gotten to the point where she will laugh at my jokes or a silly part in a movie.
In the quieter moments, she whispers to friends who aren’t there. She giggles with her brother and tries to put shoes on his chubby feet. She pats and soothes her babydolls, tenderly mothering them, even providing them with discipline, praise, and instruction. Now, more so than ever, I see so much of myself in her. The way she coos at George. When she tells me that I look beautiful like a princess. How she cheers for Brett when he finishes his supper. She’s a little lady in the making.
But there’s also the ugly… the parts of myself I see in her that make me cringe. She can be quick to frustration. Stubborn. Full of opinions. Contrary, at times, for no apparent reason… Just grouchy, just because.
I want to give Aimee all of the sweetness. Skills and manners and a sense of identity. I want her to have any goodness that I have to share and lock away the access to the parts of me that don’t bring life. I want to keep her good.
At the same time, I’m beginning to figure out that this tiny person might have a few things of her own that she could teach me- things that I need more of. I want to dance without embarrassment and not feel so serious all of the time. I want to make time for quiet and daydreaming and whispering to the unseen. I want to take pleasure in small things like warm slices of fresh bread and the sound of the rain.
I wonder… what would it feel like to exist without the weightiness of adulthood? To be content and confident and willing to pop right up after falling flat on my face. What would it feel like to shrug off the small stuff and to allow myself time to take in the present? To quit busying myself with busyness. To loosen my grip on the need to control, to produce.
Aimee will continue to learn from me. She’ll pick up on habits and phrases and jokes. We’ll have silly moments and she’ll learn to count to 100 and before you know it, she’ll be grown. But for the time being, I want to try to be a little more like her. I don’t think we’re too grown up to change or to be someone different, and I refuse to believe it’s too late to be a better version of myself.
Someday I’ll teach Aimee to make pies. She’ll crawl up on the edge of the counter and steal sugared berries. I’ll teach her to cut fat into flour, quickly and methodically, just like my Mimi taught me. With four hands, we’ll wrestle the dough moving the rolling pin back and forth, using the leftover bits to cut out decorative flowers or stars. I’ll have to bite my tongue from correcting her too much, because deep down inside, I know that her small mistakes are more memorable than perfection. And we’ll sit cross-legged in front of the oven, watching it bubble and spill over, before sharing oversized slices from our seats in the kitchen.
Today’s recipe is a simple peach berry pie. No crazy ingredients or exaggerated methods. Just unadulterated pie. I’m sharing this recipe today along with some fellow blogger friends who are also posting berry pies today. Together, we make up the self-proclaimed #piesquadparty, so if you’re looking for some lattice loving and sweet, syrupy berry fillings, you have come to the right place. I’ll be sharing the links to their recipes below, so be sure to check them out.
To make this peach berry pie, we need a solid, double-crusted pie dough. My favorite, no-fail, ultra-buttery and flaky recipe is yours for the taking if you don’t already have a fave of your own. A few simple ingredients, including butter and salt for flavor and shortening for unmatched flakiness, make up the crust. The filling for this peach berry pie is equally simple. Sliced peaches and several handfuls of berries mix with cornstarch and sugar to create the quintessential summer pie- juicy, yet thick enough to stand up on its own. You can adapt the filling to your berry preferences. I love to use raspberries and strawberries with the peaches, but I had some leftover blueberries in the fridge that made it into the pie as well. As long as your berries are ripe, there is no need to adjust the sugar content of the pie. I used a lattice with a simple braid to top my peach berry pie, but you can skip that design if you’d like. Just slap the second half of dough on top, crimp the edges, and pop it in the oven for a golden, double-crusted peach berry pie that is sure to make your heart sing.
There’s some really neat recipes and tutorials coming up in the next few weeks, so if you haven’t already signed up to receive blog posts straight to your inbox, you can to do that in the side bar of this site’s homepage. Have a great weekend and please give this pie a try! If you do, be sure to snap a photo of it and share it with me here or on Instagram. Cheers!
This peach berry pie is a double crusted pie with a sweet and gooey strawberry, raspberry and peach filling.
Total Time:1 hour 30 minutes
1 double pie crust, prepared and chilled in fridge (see notes or link above)
2 pounds of peeled and sliced peaches
2 cups of mixed berries, sliced into ½” pieces (I used raspberries, strawberries, and blueberries)
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 egg yolk
1 teaspoon water
Preheat the oven to 400 degrees. I also like to place a layer of heavy duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying up my oven, but this is optional.
In a large bowl, combine the peaches and berries. In a small bowl, toss together the brown sugar, the sugar, corn starch, and salt. Add the dry ingredients to the fruit and toss to combine. Set aside while you roll out your pie dough.
On a floured surface, roll out one half of the chilled pie dough to a 12” round. Lay carefully in the bottom a deep dish pie pan and gently press into the bottom of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
Spoon the fruitmixture into the pie dish, discarding any exorbitant excess of juices that may have formed. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
In a small both, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Place the pie in the oven and bake for 20 minutes at 400 degrees. Decrease the heat to 350 degrees and bake for an additional hour and fifteen minutes/ hour and thirty minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream or whipped cream!
I like to prepare any lattice strips or braids ahead of time and keep the in the fridge while I am prepping my filling and pie pan.
Use any berries you’d like! Just make sure any large berries are cut into manageable pieces.
If your peaches aren’t ripe enough and are tart to the taste, consider adding an additional tablespoon of sugar.
Before starting this blog, I promised my husband I wouldn’t air out his dirty laundry online. That was, of course, so long as he managed to put in in the hamper where it belonged. Jokes aside, both Brett and I have learned a lot through this blogging venture and he’s been really supportive by listening to ideas, stories, ingredient lists and technical woes. While I’m certainly able to go to him about the vast majority of my blog-related needs, the disparities between mine and Brett’s food preferences have become more and more apparent since the recipe testing began months ago. Exhibit A: Peach semifreddo with blackberry mint compote.
If you’re thinking to yourself right now, “what is semifreddo?”, then you and Brett are tracking on the same page. Upon first hearing of semifreddo and spotting it in the freezer, Brett made his patented stink face and asked me if I had any cookies instead. Truth be told, it’s not much to look at while it’s resting in the freezer, but sliced on a plate with a warm smattering of compote, this semifreddo has effortless good looks to boot.
Semifreddo means “semi-frozen” and is a fluffy, mousse-like dessert made up of whipped cream, eggs, and sugar. The air incorporated during the whipping process causes this little sweet treat to freeze up light and airy, similar to the consistency of frozen whipped topping, making it 100% mouth-meltable and refreshing.
I first tried semifreddo only recently at Bottega, one of my favorite restaurants in Birmingham, and proceeded to have dreams about roasted strawberries, toasted pistachios, and this newfound love of mine. Even more recently, I purchased the fruit-heavy cookbook by food blogger goddess Yossy Arefi called “Sweeter off the Vine: Fruit Desserts for Every Season.” Her take on semifreddo includes roasted rhubarb and it is an absolutely stunning addition to the book. In a cookbook filled with numerous promising recipes, the rhubarb semifreddo called my name and I knew I had to give it a try.
We’ve already established that ice cream has a major place in my heart (Exhibit B: confetti ice cream cake, mocha brownie fudge ice cream, and apple crisp ice cream ), but semifreddo is really quite different. I love this recipe because it feels like a more polished dessert option than ice cream and because both the peach semifreddo and the compote can be made up to a week in advance, it’s a terrific make-ahead option for a crowd. With sweltering summer months just around the corner, I’m happy to have this recipe in my arsenal as a potential late night treat for Brett and I to snack on.
If you’re not a fan of peaches, feel free to roast up a different fruit like strawberries, plums, or raspberries and swirl that in instead. The blackberry compote is an entirely optional addition to this recipe, however, I certainly recommend it. The contrast of the tart berries against the sweet and creamy peach semifreddo is really delightful. I also chose to top my dessert with a dollop of whipped cream, mainly because I have a hard time not believing everything is better with a little cloud of cream and sugar on top.
Give this recipe a try and be sure to check out Yossy’s book here. The recipes and images are gorgeous and it’s definitely a book you’ll want on your shelf this year. Happy Wednesday!
Peach Semifreddo is a fluffy, mousse-like dessert made up of whipped cream, eggs, and sugar, and it is 100% mouth-meltable and refreshing.
For the peach semifreddo
16 ounces (3 cups sliced) peeled peaches
3/4 cup sugar, divided
1/4 teaspoon salt
1–1/2 cup heavy cream
1 teaspoon vanilla
For the blackberry mint compote
1 cup blackberries
1 tablespoon water
3 tablespoons sugar
Juice of 1/2 lemon
3 sprigs of fresh mint (optional)
1/2 tsp vanilla
To prepare the semifreddo
Preheat the oven to 400 degrees.
Line a bread pan (9″x5″x3″) with plastic wrap or parchment paper, allowing an inch overhang on every side.
Place the peaches on a sheet pan with 1/4 cup of the sugar and salt. Toss to combine. Roast in the oven for 15 minutes or until the peaches have begun to release their juices and are tender. Allow to cool slightly, then puree the peaches and juices in a blender until smooth. Cool in the fridge while you continue to work.
In a double boiler, or in a pot with a glass bowl fitted on top (but not touching the water), whisk together the eggs and 1/4 cup of sugar. Continue to whisk, cooking gently over the simmering water until sugar is dissolved and the egg mixture registers 160 degrees on an instant read thermometer. This took me about 6 minutes.
Pour the eggs into the bowl of a stand mixture and, using the whisk attachment, beat until the mixture is pale, fluffy, and nearly tripled in size.
Meanwhile, in a separate bowl, beat the cream, final 1/4 cup of sugar, and vanilla until soft peaks form.
Gently stir 1/2 cup of the peach puree into the eggs. Fold 1/2 of the whipped cream into the eggs. Once combined, fold the remaining whipped cream into the eggs.
Spread about 1-1/4 cup of the mixture into the bottom of the prepared pan and then drizzle with 1/3 of the remaining peach puree. Repeat this process three more times, ending by smoothing out the final quarter of cream and egg mixture. Cover with plastic wrap and place in the freezer for 6 hours or overnight.
When ready to serve, remove from pan by pulling up on sides of the parchment paper and flip out onto a plate or serving platter. Slice as you would a loaf of bread and serve slices with warm blackberry compote and whipped cream, if desired.
To prepare the compote
Combine the blackberries, water, sugar, lemon, and mint in a small saucepan over medium heat. Cook for 10-15 minutes or until thick and bubbly. Remove the mint and stir in the vanilla. Allow to cool slightly before topping the semifreddo.