Metro-East Living

You can turn metro-east peaches into two delicious desserts

Peaches and Cream Crostata
Peaches and Cream Crostata

It’s not too late to make peach desserts using locally grown fruit.

The peach season in the metro-east has been pretty phenomenal, so take advantage of the late-season varieties with these two recipes.

The Peaches and Cream Crostata is an easy free-form pie to pull together.

The Peach Pudding Coffee Cake title is a bit of a misnomer. There’s no pudding in the cake. Instead it’s full of bite-size peaches surrounded by a soft bread-pudding-like cake that’s covered in a crunchy topping.

Contact me at, 618-239-2664 and follow me on Twitter @BoyleSuzanne. Write to 120 S. Illinois St., P.O. Box 427, Belleville, IL 62222-0427.

Peaches and Cream Crostata


2 1/2 cups fresh peaches, sliced

2 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/2 tablespoon lemon juice

1 tablespoon flour


4 ounces low-fat cream cheese

2 tablespoons sugar

1 teaspoon vanilla extract


1 pie dough from refrigerated box of 2

1 tablespoon milk

1 tablespoon coarse sugar for sprinkling

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a baking mat.

Filling: In a medium bowl, gently stir together peach slices, sugar, cinnamon and ginger. Stir in lemon juice and flour. Set aside.

Cream cheese layer: In a small bowl, stir together cream cheese, sugar and vanilla extract.

Turn dough out onto a floured surface. Roll out into a 12-inch circle. Transfer dough to prepared baking sheet.

Spread cream cheese mixture over the top, leaving at least a 1-inch margin from the edge.

Arrange peach slices over the top of the cream cheese mixture. Pour remaining liquid over the top of the peaches.

Fold dough up over the edge of the peaches and pat down. Brush with milk and sprinkle with sugar.

Bake 25 minutes, or until edges turn golden brown.

Remove to a wire rack to cool slightly before cutting into pieces and serving warm.

Peach Pudding Coffee Cake


1 1/2 cups all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1 stick butter melted

1 cup sour cream

2 eggs slightly beaten

1 (16-ounce) package frozen sliced peaches, thawed and chopped into bite size pieces (fresh can be used, too)


1/3 cup granulated sugar

1/3 cup brown sugar firmly packed

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 1/4 cups all-purpose flour

1 stick butter melted

Powdered sugar for garnish

Preheat oven to 350 degrees. Grease and flour a Bundt or a 9-by-9 square pan.

Batter: Whisk together the flour, cinnamon, nutmeg, salt, baking soda and sugar. Add butter and sour cream. Mix well. Add eggs and vanilla and combine.

Stir in peaches. Pour cake batter into pan.

Crumb topping: In a separate bowl, whisk together the first five ingredients.

Pour the melted butter over the dry ingredients and stir with a big spoon or whisk until crumbly. Sprinkle over cake batter with your hands.

Bake 1 hour, or until wooden toothpick comes out clean. Remove and let cool completely in the pan. You can serve it warm, but do not remove the entire cake from the pan. Sprinkle with powdered sugar.