Movin’ to the country, Gonna eat a lot of peaches. Or for my younger generation… I got my peaches out in Georgia.
Which technically isn’t false since I got them from The Peach Truck. If it comes to your town, I highly recommend getting some. They are the bomb diggity!
Peaches are versatile. You can eat them straight, in breakfast dishes, in dessert dishes (like a peach dump cake), or even in a glaze for meat! Possibilities are endless. I have a couple more peach recipes coming so hold on to your butts! Enjoy!
Peach Dump Cake
- 7 lbs of peaches
- 4 cups Sugar
- 4 cups Water
- Ice water for blanching process
- 3 1 quart jars
- 1 canned peach jar
- 1 box of coffee cake mix or yellow cake mix
- 3/4 cups salted butter cut into thin slices
- Bring TWO stock pots or deep pots 3/4 full of water to a boil.
- In one of the boiling pots, place your jars and lids in for 1-2 minutes, making sure they are fully covered with water. This will clean them. Remove with tongs or jar lifter.
- In a sauce pan over high heat, add sugar and water and combine until sugar is dissolved. Set aside.
- Prepare a large bowl with ice water.
- In the other stock pot, blanch peaches by placing the peaches in the boiling water for 30-45 seconds. This helps the peaches peel easier.
- When done, immediately remove and place in the ice water to stop the peaches cooking.
- Peel the peaches and slice them, removing the pit.
- If needed, heat the syrup back up so that it is hot.
- Fill a 1 qt jar with peaches and cover with the syrup leaving 1/2 inch from the top. Tap jar to remove air. Clean the edges of the jar where the lid goes and screw on the lid.
- Repeat until all syrup and peaches are used.
- In the FIRST stock pot full of boiling water, that you used to clean the jars, place the closed jars into the pot. Make sure they are covered by at least 2 inches of water.
- Let boil for 30 minutes. Use a canning jar lifter to remove them. Let the jars come to room temperature. They should seal within the first 12 hours. If they do NOT they need to be refrigerated.
- Preheat oven to 350 F
- In a 9x13 casserole dish, dump 1 jar of canned peaches. Do not drain. Add it all.
- On top of the peaches, add cake mix. DO NOT COMBINE. If using coffee cake, add the crumble mixture on top of the cake mix. Again, DO NOT MIX.
- Place pats of butter on top of the cake mixture. DO NOT MIX.
- Place in the oven and bake for 40 minutes.
- Serve with ice cream and enjoy!!