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Flinchbaugh's Orchard and Farm Market celebrated peach season by pitting home cooks against each other in a baking battle during Peach Fest 2015 earlier this month.

The winner of the Hellam Township orchard's 2015 Peach Bake-off was Kenneth Robinette, with his recipe for Peach Red Raspberry Crisp. Second place went to Carolyn Gaffney for her Homemade Peach Pie. Check out their recipes below and try them at home.

Peach Red Raspberry Crisp

By: Kenneth Robinette

Servings: 6-8 servings

Prep time: 20 minutes

Bake time: 30-35 minutes

Fruit mixture

1/2 cup Turbinado sugar

3 tablespoons whole wheat flour

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

1 1/2 cups red raspberries

4 cups peeled fresh Flinchbaugh's peaches, sliced or chopped

1/2 teaspoon lemon juice

Crumb topping

1/2 cup whole wheat flour

1/2 cup old-fashioned rolled oats

1/2 cup Turbinado sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon salt

5 tablespoons cold butter

In a large bowl, combine sugar, flour, nutmeg, salt, raspberries, peaches and lemon juice. Mix gently until blended. Transfer to a greased 9-by-13-inch glass baking dish.

For the crumb topping, in a smaller bowl, combine the flour, oats, sugar, cinnamon and salt. Cut in butter until the mixture resembles coarse crumbles and sprinkle evenly over the fruit mixture.

Bake at 375 degrees F for 30 to 35 minutes or until bubbly and fruit is tender.

Serving suggestion: Serve warm with a scoop or two of vanilla or butter pecan ice cream.

Homemade Peach Pie

By: Carolyn Gaffney

Crust

1/2 cup Crisco

3 tablespoons boiling water

2 teaspoons cold milk

1/4 teaspoon salt

1 1/4 cup flour, sifted

Filling

2/3 cup sugar

1/3 cup flour

1 teaspoon cinnamon

2 teaspoon lemon juice (real lemons)

1 tablespoon butter

6-8 cups sliced Flinchbaugh's peaches

Assemble crust and filling. Bake at 425 degrees F for approximately 45 minutes.

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