Peach Chips Recipes

OVEN DRIED PEACH CHIPS

Steps:

• Preheat oven to 200 degrees F. Line a baking sheet with parchment
• Wash and dry peaches. Cut in half and remove the pit
• Peel peaches if you prefer to not eat the peel or if they are not organic*
• Slice peaches in 1/8 inch slices, reserve ends for another use. Note: if you slice the peaches thicker, it will take longer for them to dry
• Place peach slices on parchment lined baking sheet, leaving space between each slice
• Bake at 200 degrees F for approximately 2 hours, until the top of the peaches are dry
• Peel the peach slices from the parchment paper and flip over. Continue to bake for another 30 minutes to an hour until fully dehydrated
• Remove the dried peach slices from the oven and allow to cool completely. Store in an airtight container at room temperature. The peach chips can be stored for several months at room temperature without spoiling

PEACH CHIPS

Steps:

• Leaving the skin on the peaches thinly slice each peach down one side until you get to the pit- Flip the peach over and slice on the other side (you wand each chip to be round and pretty, so you'll have some excess on either side of the peach pit).
• Quickly blanch the peach slices in a pot of rapidly boiling water- just long enough to sightly cook it and to get rid of some of the fuzz (less than 2 minutes) Remove from the water and allow to drain and cool enough so that you can touch them.
• On a sheet pan lay out a sheet of parchment paper- spray liberally with non-stick spray (Pam or whatever).
• Lay out each slice of peach flat on the parchment paper- Do not allow them to touch each other.
• Bake in a 375°F oven until crispy.
• Allow to cool and gently remove from the parchment paper--if you did not use enough kitchen spray they will be hard to remove.
• Store for up to 1 month in a cool and dry location.

PEACH CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the filling:
• Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.
• For the topping:
• Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
• Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
• Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

PEACH CRUMB BARS

Steps:

• Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.

PEACH CRISP

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake until lightly browned, about 15 minutes. , Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in peaches. , Pour over crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake until golden brown and bubbly, 25-30 minutes.