NORTHWOODS COOKS: Create sweet desserts with fresh peaches

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to

Dessert with sweet peaches, cottage cheese and whipped cream, se
With only five ingredients, peaches and cream is a refreshing dessert on a hot summer day.
Adobe Stock
We are part of The Trust Project.

This sampling of recipes is from the slideshow “14 easy peach desserts you’ll want to make all summer long” on

Peaches and Cream

3 large (10-oz.) peaches, peeled and halved

2 Tbsp. water

5 Tbsp. honey, divided


2/3 cup heavy whipping cream

1/2 tsp. vanilla extract

Cut peach halves into 1/2-inch-thick slices. Combine water and 4 tablespoons of honey in a medium saucepan. Bring to a boil over medium-high heat. Boil until slightly thickened and syrupy, 2 to 3 minutes. Add the peaches and stir to coat. Return to a light simmer; simmer for 1 minute. Transfer the peach mixture to a large heatproof bowl; let stand at room temperature for 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.

Whisk cream, vanilla and the remaining 1 tablespoon honey together in a large bowl. Whisk vigorously until the mixture is slightly thickened, about 1 minute. (Alternatively, beat with an electric mixer or stand mixer fitted with the whisk attachment, about 30 seconds.) Using a slotted spoon, add the chilled peaches to the cream mixture (discard any liquid from the chilled peaches) and gently stir until the peaches are completely coated.

Peach Scones

1 cup whole-wheat flour

1 cup all-purpose flour

1/3 cup granulated sugar


1 Tbsp. baking powder

1/2 tsp. salt

1/4 tsp. freshly ground nutmeg

6 Tbsp. cold unsalted butter, cut into 1/2-inch pieces

2 large eggs

1/3 cup vanilla low-fat strained yogurt (such as Greek-style)

1/2 tsp. almond extract

1 medium peach, chopped (1 cup)


1 tsp. turbinado sugar

Preheat the oven to 375 degrees. Line a large, rimmed baking sheet with parchment paper. Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt and nutmeg together in a large bowl. Using a pastry blender or two forks, cut in butter until the mixture resembles coarse meal. Whisk eggs, yogurt and almond extract together in a small bowl. Stir the yogurt mixture into the flour mixture until combined. Fold in peaches until evenly distributed. Using a 2-ounce (1/4-cup) scoop, scoop 12 scones onto the prepared baking sheet, spacing them about 1 inch apart. Sprinkle the tops evenly with turbinado sugar.

Bake until golden brown and a wooden pick inserted in the centers comes out clean, about 20 minutes. Let the scones cool on the pan for 5 minutes. Transfer to a wire rack and cool slightly, about 10 minutes. Serve warm or at room temperature.

Crock Pot Peach Cobbler

7 cups peeled and sliced fresh peaches (about 8 medium peaches)

2 Tbsp. orange juice

2 Tbsp. cornstarch

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

3/4 cup packed light brown sugar, divided

1 cup whole-wheat pastry flour

2 tsp. baking powder

1/2 tsp. salt

1/4 cup cold unsalted butter, cubed

1/3 cup whole milk

1 Tbsp. granulated sugar

Lightly grease a 6-quart slow cooker. Combine peaches, orange juice, cornstarch, cinnamon, ginger, nutmeg and 1/4 cup brown sugar in a large bowl. Transfer to the prepared slow cooker.

Whisk flour, baking powder, salt and the remaining 1/2 cup brown sugar in a medium bowl. Cut cold butter into the flour mixture with a pastry cutter (or 2 knives or fingers) until the mixture resembles coarse meal. Add milk and stir to combine.

Dollop large spoonfuls of the batter evenly over the peach mixture. Sprinkle the batter evenly with granulated sugar. Place several layers of paper towels over the slow cooker, allowing 1 to 2 inches to hang over the sides. Place the lid on the slow cooker, securing the paper towels in place. (They will help absorb moisture as the cobbler cooks.) Cook on High until the peaches are tender and syrupy and the topping is caramelized around the edges and cooked through, 2 to 3 hours. Turn off the slow cooker and remove the lid and paper towels. Let cool for 15 minutes before serving. Serve warm.

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to

Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
What to read next
Ann Bailey explains why she's thankful for agriculture in professional and personal life.
Karl Barth wrote, “Joy is the simplest form of gratitude.”
Read on as Don Kinzler explains how pine trees shed needles, the benefits of clover lawns and preventing powdery mildew.
The National Garden Bureau has declared 2023 to be the Year of the Amaryllis. Celebrate the occasion with these amaryllis tips from gardening columnist Don Kinzler.