We pride ourselves on growing the finest peaches on Delmarva so it’s only fair that we share
some of our favorite farmstead recipes, passed down through generations.
For more recipes, please request our current Recipe Sheet when you visit our farmers market locations or at our pick-your-own orchards.
For information on how to soften, store, peel, freeze, and can Bennett Peaches & Bennett Nectarines please visit
Softening, Storing, Peeling, Freezing & Canning Bennett Peaches.
Ms. Delthia’s Rustic Bennett Peach & Creme Pie
Growing up, walking across the street from the farm to our neighbor, Ms. Delthia’s house was always a rewarding experience, especially during peach season. We would trade armfuls of our tree-ripened peaches for one of her locally famous peach and creme pies. Her memory lives on with this heritage recipe direct from our collection. We hope that you enjoy baking it for your family & friends as much as she did for ours.
6 Bennett Peaches peeled, pitted & halved
1 pie crust
1 cup heavy whipping cream
½ cup sugar
3 tablespoons cornstarch
1 tablespoon tapioca
Cinnamon (to sprinkle on top)
Preheat oven to 400°. Lay halved peaches pit side down in pie shell. In a separate bowl mix sugar, cornstarch, and tapioca together. Spread sugar mixture evenly over peaches. Pour cup of cream over peaches. Sprinkle top with cinnamon. Bake at 400° for 10 minutes. Turn oven back to 325° and continue cooking for 25 minutes or until cream begins to set (You may need to cover edges of crust with foil so it doesn’t get too brown). Refrigerate pie after it cools and allow it to completely set before cutting. Serves about 6.
Susan’s Soon-To-Be-Famous Bennett Peach Tart
7 Bennett Peaches, peeled, pitted & halved
1 cup flour
1 teaspoon baking powder
⅛ teaspoon salt
1 stick butter, room temperature
¾ cup sugar
2 eggs
Sugar & lemon juice to sprinkle on top
Preheat oven to 350°. Grease a 10” springform pan. Sift together flour, baking powder and salt. Set aside. Mix butter and sugar until light and fluffy, add eggs, then fold in dry ingredients until blended. Spoon batter into a pan & smooth it to make an even layer over the bottom. Make sure that the bottom is entirely covered. Arrange peach halves over top. Sprinkle sugar and lemon juice lightly over top. Bake until golden brown (approximately 50 to 60 minutes). Serves about 6.
Peachy Cornbread Muffins with Salted Bennett Peach Honey Butter
While you certainly could make either one of these recipes on their own, they are downright delicious served together and round out the summertime supper spread with an addictive sweet and salty combination of flavors.
Cornbread:
2 Bennett Peaches, peeled, pitted & diced
1 cup buttermilk
1 egg
¼ cup vegetable oil
2 cups self-rising white cornmeal mix
Butter:
1 Bennett Peach, peeled, pitted & diced
2 sticks butter, room temperature
¼ cup honey
Sea Salt, larger flakes
To make the cornbread: Preheat oven to 425°. Prepare muffin tin by coating it with non-stick cooking spray, or line with paper/ foil baking cups. Add diced peaches to a mixing bowl. Next, add egg, buttermilk and oil; mix to combine. Then, add cornmeal and mix with a spoon to combine. Immediately scoop batter into the muffin tin and place in center of oven. Cook for 15 to 20 minutes or until golden brown. Makes 12 muffins.
To make the butter: start with room temperature butter in a small mixing bowl. Using an electric mixer on high speed, whip butter until light and fluffy. Add honey and combine. Using a rubber spatula, fold in fresh chopped peaches. Sprinkle with salt when serving. Makes about 1 ½ cups.
Grandma Mary's Glazed Bennett Peach Pie
8 Bennett Peaches, peeled, pitted & sliced
½ cup water
1 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
9" baked pie shell
Crush or muddle enough peaches to make one cup, leaving rest as slices. Combine crushed peaches with water, sugar and cornstarch. Cook in a saucepan over medium heat until slightly transparent (2 to 3 minutes), stirring occasionally. Add butter and let cool slightly. Arrange peach slices around baked pie shell. Pour glaze mixture over peaches. Chill in refrigerator for at least 2 hours. Makes 6 slices.
Grilled Bennett Peaches
2 Bennett Peaches, peeled, pitted & halved (may also leave skin on depending on personal preference)
2 tablespoons olive oil (or 2 tablespoons melted butter with 1/2 teaspoon of cinnamon)
Brush olive oil (or melted butter with cinnamon) onto top and bottom of Bennett Peach halves. Grill on high heat, approximately 3 to 5 minutes per side, or until grill marks appear. Do not overcook. These are delicious served alongside grilled pork chops, grilled chicken or on top of a salad. Makes 4 peach halves.
Easy Peasy Bennett Peach Crisp
6 Bennett Peaches, peeled, pitted & sliced
¼ cup light brown sugar
2 cups granola
2 tablespoons olive oil
Salt
Preheat oven to 375°. Toss fruit, brown sugar, and salt together in an 8" x 8" baking dish. Bake until juices are bubbling and most of liquid is evaporated, approximately 35 to 40 minutes. Meanwhile, toss granola with oil in a medium bowl. Sprinkle granola over fruit, then continue to bake until warmed through and golden brown, 7 to 10 minutes. Let cool before serving. Serves about 4.
Bennett Peach, Bennett Blueberry & Fresh Thyme Salad
8 Bennett Peaches, peeled, pitted & chopped
1 cup Bennett Blueberries
¼ cup lemon juice
1 teaspoon lemon zest
1 tablespoon honey
2 teaspoons fresh thyme, chopped
Whisk together honey, lemon juice and lemon zest in a small bowl. Set aside. In a separate bowl, combine blueberries, peaches and thyme. Pour dressing over fruit mixture and combine. Cover and chill for 1 hour in the refrigerator prior to serving. Serves about 6.
Bennett Peach Caprese Salad
3 Bennett Peaches, pitted & sliced into rounds (may leave skin on or off depending on preference)
2 medium heirloom tomatoes, sliced into rounds
½ lb. mozzarella cheese
Handful of fresh basil leaves
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon Mustard
1 tablespoon honey
1 tablespoon shallot, chopped
¾ teaspoon salt (plus more to sprinkle as desired when finished)
½ teaspoon black pepper
¼ cup olive oil
In a small bowl, combine and whisk together vinegar, lemon juice, mustard, honey, shallot, salt and pepper. While whisking, slowly drizzle in the olive oil and continue to whisk until the dressing is emulsified. Arrange mozzarella, peaches, tomatoes and basil on a serving platter. Drizzle with the dressing and sprinkle with salt and pepper, as desired. Serves about 4.
From our family to yours, enjoy the fruits of our labor.
