Fresh Peach Pie and Peach Dream Crunchy Topping

It has been a while since I’ve posted any recipes but my gosh, these are soooooo worth it. We have been living, breathing and inhaling peaches around here–everything from simple peaches ‘n cream to peach scones to peach shortcake. I posted a picture of Grandma’s Fresh Peach Pie when my friend Lisa gave me a new addiction: Peach Dream Crunchy Topping. 

In her words, this treat is hot/cold, crunchy/soft, sweet/salty–a juxtaposition of every taste experience. It tastes like the best granola you’ve ever eaten but without the oats. Guaranteed, this will soon become a family favorite. And kuddos to Hadley for her stellar food styling and photography. She’s got the gift!

Peach Dream Crunchy Topping

1/2 cup butter, melted
1 cup flour
1 1/2 cup coconut
1/4 cup brown sugar
1 cup sliced almonds

Instructions: Combine all ingredients and press into a greased 9×13 pan. Bake at 350 degrees for 25-30 minutes, stirring every 10 minutes to form course crumbs. Cool. Use as a topping for ice cream, along with fresh peaches and a drizzle of caramel sauce.

And while we’re at it, Grandma Linda’s famous peach pie recipe!

Fresh Peach Pie with Shortbread Crust

1.5 cups of butter
3 cups of flour
1/2 cup of sugar
Dash of salt

Mix and press onto 2 pie plates. Bake at 350 degrees for 25 minutes until edges lightly browned and let cool.

2 cups of boiling water
2 1/2 cup sugar
1/8 tsp salt
1 1/2 cup of cold water
3/4 cup corn starch
1 3-oz package of peach Jello
1/4 cup of lemon juice
4-6 fresh peaches

Instructions: Boil 2 cups of water in a saucepan. Mix sugar, salt and cornstarch with the cold water. Pour the mixture into the boiling water and let it cook until it is thick and clear (about 5 minutes). Add the Jello powder and cook for another minute. Take the saucepan off the heat and add the lemon juice. Let it cool. Peel and cut the peaches and stir them in. Pour into the pie shells and refrigerate until you’re ready to eat. Makes 2 peach pies. 

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