Keywords: Old Fashioned, Fruit, Dessert, Cobbler
Peach Crisp
Serve this Peach Crisp warm from the oven topped with either whipped or ice cream.
- 4 - 5 cups fresh or Jake & Amos Peaches, sliced
- 1/2 teaspoon ground cinnamon
- 3 tablespoons sugar
- 1 cup plus 3 tablespoons flour, divided
- 1 cup old fashioned oats
- 1 cup brown sugar, packed
- 1 cup butter, cold
- Optional: Whipped or ice cream
Directions:
Preheat oven to 350 degrees F. Lightly grease 9 x 13 glass pan. Mix peaches, cinnamon, sugar and 3 tablespoons flour. Add to pan.
Mix rest of flour, oats and brown sugar. Cut in butter. Sprinkle butter mixture over peaches. Bake uncovered for 45 minutes.
Best served warm with whipped or ice cream.
Sweet & Spicy Chicken
- 15 ounces Jake & Amos Peaches, drained and chopped
- 4 cloves garlic, pressed
- 1 1/2 cups orange juice
- 2 tablespoons distilled white vinegar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons nutmeg
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried basil
- salt & pepper to taste
- 4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
- 2 tablespoons flour
- 3 tablespoons butter
Directions:
Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center. Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover and simmer 15 minutes more until chicken is no longer pink in the center.