Each August I look forward to the end of the month because that means peach season. My family loves peaches. I love to get peaches from Brigham City, Utah. This city is well known for their peaches. In the past, I have driven to Brigham City to get peaches and then eat at Maddox while up there. It is a couple hours from my home.
Well last year, I discovered that I could get Brigham City peaches at my local farmer’s market for the same price which saves me time and gas. I must admit though it is a bit sad not getting to eat at Maddox and having a slice of their peach pie!
I really was wanting some peaches a few weeks ago. They didn’t have boxes of Brigham City peaches at the market. I had to have a box because we love peaches that much. They did however have a farm from American Fork there that had boxes. So I decided stray from the usual Brigham City peaches and give them a try. They were delicious!
We love to eat them sliced with a little sugar and milk. My daughter calls it peach cereal. However, when you buy a whole box of peaches you must use them in other ways. I tried a few recipes with them of course. One I am sharing today and I have another one for you tomorrow!
The recipe today not only uses peaches but includes raspberries too. I great combination in my book. You could always use blackberries in place of the raspberries if needed.
This recipe was absolutely delicious! I left the bars as is for the photo so you could really see them, but I highly recommend you eat it warm with some vanilla ice cream. Some sweetened whipped cream would also be a great addition, but I personally love the ice cream.
- 1 cup butter, softened
- 1 cup brown sugar
- 1½ cups sugar, divided
- 4 eggs
- 3 Tbsp vanilla divided
- 3½ cup flour, divided
- 1 tsp baking powder
- ¾ tsp salt
- 3 cups fresh raspberries
- 5 cups fresh sliced and peeled peaches
- cinnamon sugar, optional
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 13 pan and set aside.
- In a large bowl, blend butter, brown sugar, and 1 cup of sugar with a mixer. Beat together until fluffy.
- Add eggs to the mixture 1 at a time until blended. Then blend in 1Tbsp of vanilla.
- Then blend in the flour, baking powder, and salt just until well combined.
- Spread ¾ of the batter into the prepared 9 x 13 pan.
- Sprinkle batter with raspberries.
- In another bowl, toss the peaches with the remaining ½ cup sugar, ¼ cup flour, and 2 Tbsp vanilla until coated.
- Spoon peaches over the raspberries and dollop the remaining ¼ of the batter over the peaches. Then you can sprinkle the whole thing with cinnamon sugar if desired, but isn’t necessary.
- Bake at 350 for 1 hour until golden brown and bubbly.
- Cool on a wire rack for 1 hour. Cut into bars and serve warm with ice cream or sweetened whipped cream. Serves 15.
Recipe adapted from Good Things Utah.