Nothing says summer like the sweet, juicy taste of a fresh peach. This week, we enjoyed grilled peaches while staying at a cabin near Park Rapids where my family from North Dakota, Oregon and Hawaii have been enjoying a vacation getaway.

Here are a variety of recipes featuring peaches, along with one that uses blueberries and frozen peaches.

This recipe from is described as a savory side dish. Peaches may also be coated in olive oil and grilled plain, then topped with ice cream for dessert.

Grilled Peaches

2 tablespoons olive oil

1/2 teaspoon chopped fresh basil

1/4 teaspoon chopped fresh thyme

salt and ground black pepper to taste

6 fresh peaches, halved and pitted

Preheat grill for medium heat and lightly oil the grate. Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes. Brush oil mixture on inside flesh of peach halves. Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.

While many online recipes use canned peaches, this one using fresh peaches is from It takes about an hour to make and received 4.5 out of 5 stars.

Fresh Southern Peach Cobbler

8 fresh peaches (peeled, pitted and sliced into thin wedges)

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled and cut into small pieces

1/4 cup boiling water

Mix together:

3 tablespoons white sugar

1 teaspoon ground cinnamon

Preheat oven to 425 degrees. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle entire cobbler with sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

The Faith Bites cookbook by Faith Baptist Church in Park Rapids says this recipe was contributed by Mja Yliniemi, Kathy Brose’s aunt.

One-Crust Peach Pie

1 single pastry pie crust

1 cup sugar

2 tablespoons cornstarch

3 cups peeled peaches

3/4 cup cream

Line a 9-inch pie pan with a pastry crust. Mix sugar and cornstarch. Pour 3/4 of mixture into pastry. Press out to fill area evenly. Fill with sliced peaches. Pour cream over all. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 50 minutes longer.

Top this home-style dessert from with vanilla or cinnamon ice cream.

Blueberry and Peach Crisp

Fruit mixture:

2 (10 ounce) packages frozen sliced peaches, thawed and drained

1 (10 ounce) package frozen blueberries, thawed and drained

2 teaspoons lemon juice

2 tablespoons all-purpose flour

2 tablespoons white sugar


1/2 cup old-fashioned oats

1/3 cup firmly packed brown sugar

1/4 cup all-purpose flour

1/4 cup chopped almonds

1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1/4 cup butter

Preheat oven to 350 degrees. Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.

Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly and sprinkle over the fruit to cover.

Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.