Sweet Treats

Recipe—Peach Crisp

Peach Crisp

Okay, so I am on a total peach kick here. Hopefully you didn’t miss the recipe I posted last week for Peach Margaritas. I am still recovering from those! 

Now, in my opinion, the peach is the epitome of summer fruit. I just love that this time of year when I walk into the produce section or I’m at the farmers market, I get hit with a wall of the sweet sweet smell of stone fruit. Peaches, apricots, nectarines! Yum! There is just something about that sweet fleshy fruit that is so good anyway you have them.

Now when it comes to baking with peaches, I am all about a homecooked peach crisp, not a cobbler. When cooked, peaches get super soft so I like that sweet oatmeal baked to a nice crisp on top with a little bit of cinnamon. This is such a simple recipe, and you just can’t beat it hot out of the oven with a scoop of vanilla ice cream. I could eat it for breakfast, lunch, dinner, and dessert. Trust me, you will want to too!

Note: As much as I love using fresh peaches in my crisp, I want to be able to have peach crisp year round and you can really only get good quality peaches during the summer. So, with that said, I give you permission to substitute canned or frozen peaches in this recipe. If you want to use canned, make sure to completely drain them and if you use frozen, add 10 minutes to the cooking time. 

6–8 peaches, sliced
2 tablespoons butter, melted
1/2 tsp cinnamon
2 tbsp cornstarch

1/2 c old fashioned oats
1 c flour
1/2 tsp cinnamon
3/4 c butter, softened


  • Preheat oven to 350º.
  • In a large bowl combine all the filling ingredients and gently fold making sure not to pulverize the peaches.
  • Transferthe fruit mixture to the bottom of a greased 13” x 9” baking dish and evenly spread out. 
  • In that same bowl, mix together the oats, flour, and cinnamon.
  • Add the softened butter to the oat mix and using your hands, or a large electric mixer with a paddle, combine everything until it is all evenly mixed and nice and crumbly. 
  • Distribute the oatmeal topping over the top of your fruit. (It is okay if it is all rough and crumbly. Do not push or pat it down.)
  • Bake uncovered for 30–35 minutes. 
  • Remove from oven and allow it to cool for 10 minutes. 
  • Serve in bowls topped with vanilla ice cream or whip cream.

Recipe—Peach Margarita

When we bought our house 7 years ago, the backyard was a bare lot. I told my husband right off the bat that if we plant any trees in the backyard, they have to produce fruit. I don’t want to water something unless it provides more than shade. So over the years we have planted a lemon tree, lime tree, apricot tree, and a peach tree. This year the peach tree has produced more than ever before so I have been enjoying coming up with new recipes to try.

Now if you know me, you know I love a margarita and something I have found through the years is that you can make a margarita with pretty much any fruit. I’ve posted recipes for Grapefruit Margaritas, Mango Margaritas, and more recently a Watermelon Margarita. So why not a peach margarita!

The peach schnapps in this recipe replace the typical triple sec in a margarita and really gives it that peachy flavor. Perfect for a warm summer day!

Notes: This recipe makes two margaritas. I doubled the recipe and put the margaritas in a carafe so I could enjoy a couple poolside. If you like a frozen blended margarita, use two cups frozen peaches instead of fresh and then also add in about a cup of ice. 

2 peaches, peeled and pit removed
4 oz silver tequila
2 oz peach schnapps
2 oz lime juice
lime wedges (optional)
tajin or salt for the rim (optional)


  • Add the prepared peach to a blender or food processor and blend fully, you want it nice and smooth.
  • Pour some tajin or salt on a small plate. 
  • Rub a lime wedge around the rim of two glasses and dip the glasses into the tajin or salt to coat.  
  • In a drink shaker, combine the peach puree, tequila, schnapps, lime juice, and ice and shake well.
  • Pour the margarita into the prepared glasses over ice. 
  • Garnish with a lime.
  • Put your feet up, sit back, and enjoy!
Brunch, Sweet Treats

Recipe—Peaches & Cream Cheesecake Bars

The last few trips to the grocery store I have been overwhelmed with the smell of fresh peaches in the produce section. It’s peach season in California! Every summer I like to bake peach crisp and serve it a la mode. I love the combination of the sweet baked peaches with the creamy vanilla ice cream and the crispy strudel topping. I decided to mix it up this year with a new peach dessert that had all those same qualities.

This is a cool and refreshing peach dessert that combines the best of two worlds, a peach crisp and one of my other favorites, cheesecake! This was so quick and easy to put together. While it is rich enough to be a dessert I personally think it is equally perfect as a brunch item. It almost has the qualities of a peach danish, so why not have dessert for breakfast? You only live once!

1 box dry yellow cake mix
1/3 c butter, room temperature
2 eggs
3 ripe peaches, sliced and peeled or one 29 oz can sliced peaches, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp vanilla


  • Preheat oven to 350º.
  • Spray a 7” x 11” baking dish with nonstick spray.
  • In a large bowl combine cake mix, butter, and 1 of the eggs.
  • Mix with a fork until nice and crumbly.
  • Set aside 1 1/2 cups of the mix for your topping.
  • Evenly distribute the remaining crumb mixture in the greased pan and press into the bottom to make a crust
  • Bake for 10 minutes.
  • Evenly distribute peach slices onto partially baked crust.
  • In a large bowl combine cream cheese, sugar, vanilla, and the 1 remaining egg.
  • Beat using a mixer until creamy.
  • Pour mixture over the peaches and use a rubber spatula to help spread it evenly.
  • Sprinkle the reserved crumbs over the top.
  • Bake for 30 minutes or until crumb topping is a nice golden color.
  • Allow to cool completely at room temperature.
  • Place in the fridge for at least an hour before serving.