Perfect Peach Recipes to Celebrate National Peach Month

Photo by LUM3N on Unsplash

President Ronald Reagan is the man to thank for National Peach Month. Back in 1982 President Reagan declared August as the month our nation should celebrate this delicate, delicious summertime stone fruit – not that we needed a Presidential declaration to bite into a juicy peach and enjoy its wonderful flavor and texture. Peaches are harvested starting in May and reach their peak ripeness from June to the end of August. This bountiful summer fruit makes a delicious addition to any meal, as well as being a great source of vitamins A and C and potassium.  Georgia is nicknamed “The Peach State” and lays claim to The World’s Largest Peach Cobbler – measuring 11 feet by 5 feet – every year. At Current, we love peaches and would like to share some of our favorite recipes with you, so you can love them, too!

Here are two delicious recipes that will have you and your loved ones coming back for seconds!

Peach and Blueberry Crisp


3 cups fresh (or thawed frozen) sliced, peeled peaches, undrained

1 cup fresh (or thawed frozen) blueberries, undrained

2 tablespoons granulated sugar

¼ teaspoon ground nutmeg

2 tablespoons old fashioned oats

2 tablespoons crispy rice cereal

2 tablespoons all-purpose flour

1 tablespoon packed brown sugar

1 tablespoon butter, melted

½ teaspoon ground cinnamon


Preheat oven to 375. Combine peaches and blueberries in an ungreased 8 inch round cake pan. Combine granulated sugar and nutmeg in a small bowl. Sprinkle over fruit and toss gently to coat. Combine oats, cereal, brown sugar, flour, butter and cinnamon and sprinkle mixture over fruit. Bake 35 to 40 minutes, or until fruit is tender and topping is golden brown.

Here’s a yummy cobbler recipe you can make from frozen peaches, in case you run out of fresh.

Brown Butter Blueberry Peach Cobbler


3 tablespoons of butter

4 pks (16 oz each) thawed frozen sliced peaches, drained

1 cup fresh blueberries

½ cup packed brown sugar

¼ cup all-purpose flour

½ teaspoon vanilla

¼ teaspoon ground nutmeg

1 ¼ cup biscuit baking mix

1/3 cup milk

2 tablespoons butter, melted

2 tablespoons granulated sugar


Preheat oven to 375. Melt 3 tablespoons butter in large skillet (not nonstick) over medium heat. Cook and stir 3 minutes or until butter has nutty aroma and turns light brown in color. Add peaches; cook and stir 2 minutes. Combine peaches, blueberries, brown sugar, flour, vanilla and

nutmeg in large bowl; toss to coat. Spoon into 2-quart baking dish. Bake 10 minutes. Meanwhile, combine baking mix, milk, 2 tablespoons melted butter and granulated sugar in medium bowl; mix well. Drop eight equal spoonfuls of batter over warm fruit mixture. Bake 30 to 35 minutes or until biscuits are deep golden brown and cooked on bottom. Cool on wire rack 10 minutes. Serve warm.

For an extra special, super scrumptious topping for either one of these peach and blueberry baked beauties why not try some homemade peach ice cream? Here’s an easy recipe to try from

The Best Peach Ice Cream


4 cups peeled and sliced peaches (about 5-6 peaches)

½ cup granulated sugar

1 cup brown sugar

Juice of 1 large lemon

2 teaspoons vanilla

¼ teaspoon almond extract

2 cups heavy cream


In a large bowl, combine the sliced peaches, sugars, lemon juice and extracts. Stir to combine and allow to sit for about 15 minutes, stirring occasionally, or until the sugars have dissolved and the peaches are juicy. Place peach mixture in a blender or food processor and pulse until the peaches are broken down but not totally pureed – some small chunks of peaches are okay. Add in the heavy cream and mix to combine. Pour the mixture into an airtight container and chill in the refrigerator for 1-2 hours or even overnight. When base is chilled, follow manufacturer’s directions for churning in your ice cream maker. Once churned, place in an airtight, freezer-safe container and freeze for a few hours to harden before serving.

No matter how you slice it, peaches are a wonderful way to enjoy summer’s bounty, and since you can freeze or can them for use all year long, why not stock up while they’re fresh and ripe and take advantage of what some consider to be the perfect summer fruit. If you are looking for a variety of unique cookbooks with easy recipes look no further than Current.