Peaches have held a prominent place in Georgia homes since the 1500s, when they were first planted in what is now our state. The orchards in Northeast Georgia are plentiful. Many orchards, like Chitwood Peach Orchard in Canon, have been around for decades, providing residents and visitors alike with the juicy, sweet fruit they crave in the summers.
A versatile and delectable fruit, peaches can be thrown on the grill during a summertime backyard barbecue or enjoyed on a porch while watching the sunset. Peaches are, without question, an excellent addition to any dessert. We have gone to the experts themselves and compiled this list of delicious peach desserts. Enjoy sweet, juicy peaches during your summer in the South and find inspiration in these recipes from Chitwood Peach Orchard and our friends Carl and Shirley Miller as you explore ways to prepare this favorite summer fruit.
Chitwood Peach Cobbler
- 5-7 large peaches, peeled and sliced
- Ground cinnamon
- One 6-ounce package peach Jell-O
- 1 box Duncan Hines Golden Cake Mix
- 1 stick butter
- 1½ cups cold water
Heat the oven to 350 F. Place the sliced peaches at the bottom of a greased pan. Sprinkle the ground cinnamon and Jell-O mix over the peaches. Cover the mixture with the cake mix and dot with butter. Pour the cold water over the mixture. Bake at 350 F for 1 hour.
Shirley’s Peach Ice Cream
- 5 cups peeled and sliced peaches mixed with 1 cup sugar
- Two 14-ounce cans sweetened condensed milk
- Four 12-ounce cans evaporated milk
- 2 teaspoons vanilla flavoring
- Whole milk
In mixing bowl, blend the peach and sugar mixture or chop it up until fine. Add the remaining ingredients, except for the whole milk, and mix it all together. Pour the mixture into an ice cream freezer. Add the whole milk to the freezer fill line. Add additional peaches and sugar, to taste, depending on the sweetness and ripeness of the peaches. Follow the ice cream maker instructions until the ice cream is done. Serve immediately or freeze.
Chitwood Peach Crunch
- 6 peaches, peeled and sliced
- ¼-½ cup sugar
- Ground cinnamon
In a mixing bowl, combine the peaches and sugar. Stir the mixture and pour it into a 9-inch pie pan greased with butter. Sprinkle lightly with cinnamon.
Topping:
- 1 cup plain flour
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 egg, beaten
- 1 stick butter
Heat the oven to 350 F. Sift the dry ingredients into a mixing bowl and add the beaten egg. Mix with a fork until the mixture is like meal. Sprinkle the topping mixture evenly over the fruit. Melt the butter and pour it over the dish. Bake at 350 F until the crust is very brown, about 35 minutes.
Grandmother Chitwood’s Peach Delight
Crust:
- 1½ cups self-rising flour
- 1½ sticks butter
Heat the oven to 350 F. In a mixing bowl, mix the flour and butter together until the mixture is the consistency of cornmeal and then pack the mixture into a square glass pan. Bake at 350 F for 20 minutes. Let the crust cool.
Filling:
- 8 ounces cream cheese
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 large container Cool Whip
Mix the ingredients thoroughly in a mixing bowl and spread the filling evenly over the cooled crust.
Topping:
- 1 cup sugar
- 1 cup water
- 3 tablespoons corn starch
- 1 box peach Jell-O
In a medium saucepan over medium-high heat, whisk together all the ingredients except the Jell-O. Bring the mixture to a gentle boil and whisk it until it forms a gel-like consistency. Add the Jell-O and continue cooking until the Jell-O is dissolved. Allow the mixture to cool a little and then pour it over the filling. Refrigerate it until it sets and then enjoy!
