I love to freeze summertime fruits to enjoy them through the colder seasons.
This summer we couldn’t resist the beautiful, fresh organic peaches at the farmer’s market so we stocked up until our freezers were full. There are tons of ways to use frozen peaches; I’m thinking of jams, smoothies, ice cream, and popsicles to name a few.
Hands down, my favorite way to enjoy them during the fall and winter months is to bake with them. Having peaches that are already sliced and frozen makes recipes quick and easy.
There’s nothing like biting into a fresh peach warmed by the sun in the summertime. When that season has come and gone, my Countryside Peach Bars recipe will have you reminiscing. There’s just enough cinnamon and nutmeg in these bars to warm you up on a cool day, but the flavor of fresh peaches will have you daydreaming about enjoying your snack on the porch in the sun.
Here are a few quick tips on how to freeze peaches in case the timing is right for you to stock up!
How to Freeze Peaches
- Wash the peaches thoroughly.
- We use a sharp paring knife to remove the skin, as we would an apple.
- Slice peaches into wedges and place in a bowl of water and lemon juice: 1 tablespoon of lemon juice for every 1 cup of water. Soak for a few minutes or so.
- Place peach wedges in a single layer on a baking sheet lined with parchment paper. This will help prevent them from sticking together as they freeze.
- When the peaches are frozen, place them in freezer bags and store in the freezer for up to 10 months.
Another way to peel peaches is by blanching, however, we don’t prefer that method because it made our peaches mushier than we prefer. It’s a personal preference. If you choose to blanch, cut a shallow “X” on the bottoms of the peaches. Place them in a boiling pot of water for 1 minute, promptly remove and place in a bowl of ice water, then peel with your hands.
- Hand mixer (this hand mixer is a great brand)
- ½ cup softened butter (preferably organic grass-fed)
- 3 tablespoons honey (local preferably, but if you can't find it, I love THIS one)
- 1 cup + 2 tablespoons organic whole wheat pastry flour (I love THIS brand)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 ½ cups peaches, peeled and cut into half-inch slices
- 1 tablespoon cornstarch (non GMO, like THIS)
- ⅛ teaspoon ground cinnamon (organic, non-irradiated like THIS)
- ⅛ teaspoon ground nutmeg (organic, non-irradiated like THIS)
- 1 teaspoon lemon juice
- 2 tablespoons honey
- Preheat oven to 325 degrees F.
- Lightly butter an 8” x 8” glass or ceramic baking pan.
- Using a hand mixer and large mixing bowl, whip the butter and honey until light and fluffy.
- Add the flour, cinnamon and nutmeg and blend until mixed thoroughly. The mixture will form a soft dough.
- Add the dough to the baking pan and flatten it into the bottom of the pan to form the crust.
- Refrigerate for about 15 minutes, while preparing the filling and topping.
- Combine cornstarch, cinnamon, nutmeg, lemon juice and honey in a large bowl. Add the peaches, then toss and mix with hands until coated.
- Set aside.
- In a large bowl, mix together flour, oats, nuts, cinnamon and nutmeg.
- Add honey and blend with hands until thoroughly combined, but still a little bit crumbly.
- Set aside.
- Remove the crust from the refrigerator.
- Spread the peaches filling over the crust.
- Sprinkle the topping evenly over the filling.
- Bake for 45 minutes. Topping will be slightly golden brown.
- Cool completely before cutting.