It’s Jersey peach season! My family and I love peaches in pies, cobblers, crumbles or crisps, pancakes, muffins, etc. but my personal favorite way to enjoy a peach is to give it a wash and go in for a bite!

Peaches are as nutritious as they are delicious, so go ahead and pick up some sweet Jersey peaches while they are in season!

Fresh Peach Crumble

6 cups ripe peaches, peeled and sliced

1/4 cup raw sugar or natural sugar substitute

2–3 tbsp. unbleached all-purpose flour (depending on juiciness of the peaches)

1 tsp. lemon juice

1 tsp. ground cinnamon

Crumble Topping

1 cup unbleached all-purpose flour

1/2 cup brown sugar or natural sugar substitute

1 1/2 tsp. non-aluminum baking powder

1/4 tsp. sea salt

1/2 tsp. ground cinnamon

1 egg, lightly beaten

1/2 cup butter, melted and slightly cooled

Preheat oven to 375° F. In a bowl combine peaches, 1/4 cup raw sugar, 2 or 3 tbsp. flour, lemon juice and 1 tsp. ground cinnamon, gently stir until ingredients are combined. Place peach mixture into a greased 8-inch square baking dish.

In a separate bowl, combine 1 cup flour, 1/2 cup brown sugar, baking powder, salt and cinnamon. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour the melted butter evenly over topping. Bake 35 to 45 minutes, or until peaches are cooked through. Serve warm, with ice cream or whipped topping, if desired.

Peach Pie Muffins

1 3/4 cups unbleached all-purpose flour

1 tbsp. organic flaxseed meal (optional)

3/4 cup raw sugar

2 tsp. ground cinnamon

1/2 tsp. sea salt

2 tbsp. non-aluminum baking powder

3/4 cup unsweetened almond milk

1/3 cup safflower oil or sunflower

1 large egg

1 tsp. pure vanilla extract

1 cup peeled and diced peaches

Preheat oven to 400° F. In a large bowl, add flour, flaxseed meal, sugar, cinnamon, salt and baking powder, stir until combined. In a separate bowl mix together milk, oil, egg, and vanilla extract. Stir wet ingredients into the dry ingredients just until combined. Gently stir in the peaches. Fill greased or paper lined muffin cups three-fourths full Sprinkle a little additional raw sugar onto the top of each muffin if desired, bake for 20 minutes or until a toothpick inserted into the center of muffin comes out clean.

As always, Bon Appetit!

Lisa Ann Panzino DiNunzio is author of Seasoned With Love, Treasured Recipes, Lisa Ann’s Seasoned With Love II, and children’s books Snicker Learns An Important Lesson and Readers’ Favorite 5-Star rated Little Twinkle Learns Her Purpose.