Canada's Most Southerly Orchard


Peach Batter Pudding

1st prize winner for Balsillie Best Dessert made with Ontario Fruit, Intermediate Division
2003, 2004 & 2005 Harrow Fair
2006 & 2007 Harrow Fair - Janelle won with this same recipe!


  • 4 cups fruit, peeled, sliced, and/or pitted
  • 1 cup sugar
  • 4 Tbsp corn starch
  • Mix together and place in 2 qt. casserole.


Batter: Blend together ½ cup golden Crisco, ½ cup sugar + 1 egg until smooth. Add 1 cup flour + 1 tsp. baking powder. Drop by spoon on top of fruit mixture. Bake at 400 F for 30 minutes or until batter is golden brown.

We enjoy this all winter with frozen fruit. This can be put on top of the frozen peach pie fillings (above). We also like a mixture of 2 cups of strawberries + 2 cups of chopped rhubarb (increase the sugar to 1 ½ cup when using rhubarb).

Our current favourite is Bumbleberry pudding : 2 cups frozen cherries, 1 cup frozen raspberries + 1 cup frozen blueberries; add 1 cup sugar + 2 ½ Tbsp corn starch.

Quik Fruit Cobbler

by Becky Jenner,
1st prize winner for Balsillie Fruit Dessert, Intermediate Division
2002 Harrow Fair


  • ½ c. sugar
  • ½ c. flour
  • ½ c. milk
  • 1 t. baking powder
  • ¼ t. salt


Preheat oven to 350F.
Combine ingredients in a bowl.
Pour into 9x9" greased pan.
Add: 2 c. fruit - fresh, frozen or canned.
Bake in oven for 40 minutes.

Fabulous peach-raspberry fold-over pie


  • ½ (397-g) pkg.
  • frozen puff pastry, thawed
  • 3 to 4 large ripe peaches
  • 1cup (250 mL) raspberries (or quartered strawberries
  • 1 small lemon
  • 1/3 cup (75 mL) granulated sugar
  • ¼ tsp. (1 mL) ground nutmeg
  • 2-3 tbsp. (30 -45 mL) corn starch
  • 1 tbsp. Granulated sugar


Preheat oven to 500F. Line a baking sheet with parchment paper or foil. Lightly sprinkle countertop with flour and place pastry on top. Dust rolling pin with flour. Roll pastry in a thin circle, about 14-16" wide. Don't worry if edges are uneven. Lift pastry onto baking sheet. Pastry may overhang edges.

Peel and slice peaches, filling 3 cups. Place in a large bowl with berries. Finely grate peel from lemon. Squeeze out 2 T. juice and stir to coat fruit. In a small bowl, use a fork to stir 1/3 c. sugar + lemon peel + nutmeg + 2 T. corn starch. If fruit is very juicy, stir in 1 more T. of corn starch. Gently stir. Turn fruit onto centre of pastry, forming a high mound. Leave a 2" edge. Fold pastry over fruit, leaving centre open. Lightly brush pastry with water & sprinkle with sugar.

Place pie on bottom oven rack. Reduce temperature to 375F and bake 30 to 40 minutes, until fruit bubbles and pastry is golden. During last 15 minutes, cover with foil to prevent drying out. Remove pie from oven and stand 10 minutes. Serve warm with ice cream.

Fresh Raspberry Pie


  • 1 baked pie shell
  • 2 quarts fresh raspberries, washed
  • 1 c. sugar
  • 2 ½ cornstarch


Put ½ of the raspberries in the pie shell. Put the other half of the raspberries in a saucepan, and add sugar and cornstarch. Boil & stir until clear and thick. Cool a little before pouring over raspberries in pie shell. Let stand 2 hours. Serve with Cool Whip. Delicious!!

Rhubarb Muffins


Beat in a large bowl:

  • 1 ¼ cup packed brown sugar
  • ½ cup cooking oil
  • 1 egg
  • 2 tsp vanilla
  • 1 cup buttermilk

Stir in ½ cup chopped rhubarb + ½ cup chopped walnuts.

In a separate bowl, stir together:

  • 2 ½ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon


Fold dry ingredients into fruit mixture until just blended. Spoon into greased tins or large paper liners. To make topping, melt 1 Tbsp butter or margarine, and add 1/3 cup white sugar + 1 tsp cinnamon. Scatter these crumbs on the muffin batter and press lightly into batter.

Bake at 400 F for 20 to 25 minutesor until delicately browned.

Peach-Blueberry Crisp



  • 6 cups sliced peaches, frozen or canned
  • 2 cups blueberries, frozen or fresh
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 4 Tbsp corn starch

Mix together in a 2 L baking dish, until mixture become moist with juice.


  • 1 cup quick-cooking rolled oats
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 3 Tbsp soft butter or margarine


Combine dry ingredients. With fork or pastry blender, cut in butter until crumbly. Sprinkle over top of fruit mixture.
Bake for 25 minutes in 350 F oven, or Microwave on High for 10 minutes.
Serve warm or cold. Makes 8 servings.

Tip: When using frozen fruit, cook mixture in microwave on high until it thickens. I usually cook it for 5 minute, stir it; cook for another 5 minutes, stir it; cook for 2 minutes then stir it. Continue at 2 minute intervals until it thickens.

Fresh Ontario Peach, Pear & Plum Chutney

A special request from Darlene: Chutney is the ideal sauce to go with every meat. Stir into steamed rice for extra zip.


  • 3 cups peaches, peeled, pitted, finely chopped
  • 2 cups pears, peeled, cored, finely chopped
  • 1 cup plums, unpeeled, pitted, finely chopped
  • ½ cup red pepper, finely chopped
  • ¼ cup red onion, finely chopped
  • ¼ cup raisins
  • 2 cups lightly packed brown sugar
  • 1 cup cider vinegar
  • 1 Tbsp finely chopped fresh ginger
  • 1 tsp. salt
  • ½ tsp. chili flakes
  • ½ tsp. ground ginger
  • ½ tsp. black pepper
  • ½ tsp. turmeric


Stir all ingredients together in a large saucepan. Bring to boil, then reduce heat and simmer uncovered 1 to 1 ¼ hours. Stir occasionally during cooking and frequently near the end of cooking to prevent sticking. The chutney should be thick and a rich caramel colour. Remove from heat , then pour into sterilized jars and seal. Makes 4 cups.

Fresh Peach Salsa


  • 2 cups chopped, peeled fresh peaches
  • ¼ cup chopped sweet onion
  • 3 Tbsp lime juice
  • 2 Tbsp finely chopped hot peppers, seeded (can substitute Jalepeno peppers, or sweet peppers, depending on how hot you like it)
  • 1 clove garlic, minced
  • 1 Tbsp snipped fresh cilantro (can substitute parsley for cilantro for a different flavour)
  • ½ tsp. sugar


In a medium mixing bowl, stir together peaches, onion, lime juice, peppers, garlic, cilantro and sugar. Cover and chill for 1 - 2 hours. Makes 2 cups. Serve with tortilla chips for dipping, or however you enjoy salsa.

Peach Pie


  • 1 double recipe of pastry (2cups flour + 1 cup Crisco + 4 Tbsp water)
  • 4 cups peeled, sliced peaches
  • 1 cup sugar
  • 2 ½ Tbsp corn starch
  • 1 Tbsp lemon juice


Mix together and pour into pie crust. Top with pastry with vents, and sprinkle cinnamon sugar on top. Bake at 450F for 15 minutes, then turn oven down to 350 F for 35 minutes. Cool and serve.

Notes: Fresh peach pie is delicious, but to enjoy this in the winter, I freeze the filling like this: Line your pie plate with plastic wrap larger than the pie plate. Mix the filling using fresh sliced peaches + sugar + corn starch. Pour filling into pie plate, and leaving the plastic open, place in freezer overnight. Remove frozen filling form by pulling the plastic away from the pie plate. Tape plastic wrap shut with masking tape. Put frozen pie filling in a second plastic bag, labelled, and return to the freezer. To bake, line pie plate with fresh pastry and remove plastic from frozen filling. Cover with top pastry. Put in microwave on high for 10 minutes to begin thawing filling. Then bake as usual in regular oven at 450 F for 15 minutes, and 350 F for 35 minutes.

Note: For 10" pie plates, I use 6 cups of fruit + 1 ½ cups of sugar + 4 Tbsp of corn starch.

Rhubarb-Strawberry Pie


  • 1 double recipe of pastry (2 cups flour + 1 cup Crisco + 4 Tbsp water)
  • 2 cups rhubarb, diced in 1" cubes
  • 2 cups strawberries, fresh or frozen
  • 1 1/2 cup sugar
  • 2 ½ Tbsp corn starch


Mix pastry and set aside. Mix fruit together and top with sugar & corn starch. Cook in the microwave for up to 10 minutes, stirring every 2 minutes until mixture starts to thicken. Line pieplate with a single crust, and pour the fruit mixture into pie crust. Top with pastry with vents, and sprinkle cinnamon sugar on top. Bake at 450F for 15 minutes, then turn oven down to 350 F for 35 minutes. Cool and serve.

Fresh Apple, Maple and Cranberry Pie


  • Pastry for two-crust 10" pie
  • 2 Tbsp cornstarch
  • 2 Tbsp. brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup maple syrup
  • 1 egg
  • 1/2 tsp vanilla
  • 8 to 10 apples (Empire, Mutsu, Idared or Spy)
  • 1 cup cranberries (easier to chop if frozen)


Peel, core and slice apples (makes about 7 cups). Slice or coarsely chop cranberries (makes about 1/2 cup), and add to apples. Stir together cornstarch, brown sugar, cinnamon, and salt, and sprinkle over prepared fruit. Whisk together maple syrup, egg and vanilla and pour over fruit mixture. Stir until evenly coated.

Roll out 1/2 of the pastry and line a 10" pieplate. Fill with fruit mixture, and roll out the other 1/2 of the pastry. Place on top, trim and seal pastries. Make several slits on top for steam.

Preheat oven to 425 F. Cook for 10 to 12 minutes or until edges start to brown. Lower temperature to 350 F and bake for 40 more minutes. Cool at least 30 minutes before serving. Garnish with cheese if desired.