Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks and recipes, and kitchen gadgets. She loves canned peaches straight from the jar. Peach season is ...

1. Preheat Oven + Prep Pan Preheat oven to 350° F. Lightly grease square dish or other baking dish and set aside. 2. Prepare Fruit In a large bowl, mix all ingredients for the fruit filling ...

Pin this recipe for later -> here! Preheat your oven to 350 degrees. Rub a 9×13 baking dish with butter to grease the pan.

Make yours from home by combining ripe peaches with grape juice, fresh ginger, and vegan-friendly sauvignon blanc. This recipe gives a modern, vegan twist to one of the all-time favorite summer ...

Seal the jars and refrigerate for up to 6 months. About this recipe This peach chutney is a great project for any food preservation enthusiast. With ginger, crushed cardamom, hot chiles ...

My way might be different than your way, and that’s the beauty of sundaes. They’re all good! My recipe begins by making my Iron-Skillet Peach Ice Cream and baking my Peach Pound Cake. For garnish, I ...

A great reason to look forward to summer's peaches. After I shared this recipe with my newsletter readers, to bake with their local peaches, they agreed the recipe needed to be in my book, Baking in ...

Sprinkle the remaining sugar over the top of the cobbler. My trick to a thick peach cobbler is to drain the cans of peaches ahead of time. Other recipes use cornstarch slurries whisked with the liquid ...