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These peach recipes are some of my families favorite. Hope you enjoy them as much as we do.






Peach Delight

1 1/2  cups flour

1 stick butter, softened

1/2 C. Crisco

1 cup chopped nuts (walnuts or pecans)

2 Tbsp. sugar


8 oz cream cheese, room temperature

2 cups powdered sugar

8 oz Cool Whip


3-4 cups sliced peaches

1 cup sugar

1 cup cherry 7-up or any citrus drink

3 tbsp. Cornstarch

3 tbsp. peach Jell-o


Mix flour, Crisco, butter and nuts well with spoon and spread in 9 x 13-inch pan. Bake at 350 for 20-25 minutes. Set aside to cool. Beat together cream cheese, powdered sugar, and cool whip with electric mixer and spread on crust. Put sliced peaches on top. Mix sugar, 7-up, and cornstarch cook over medium heat until thick, stirring constantly, then add peach jello. Cool slightly and pour over peaches, evenly coating all. Refrigerate.



Fresh Peach Pie

3 to 4 cups fresh peaches (sliced)

1 baked 9" pie shell (cooked & cooled)

1 1/2 cups water

3/4 cup sugar

2 Tbsp. cornstarch

1 (3 oz) pkg. peach gelatin

Cool whip for topping


Arrange peach slices in pie shell. Combine water, sugar, and cornstarch in pan. Mix until smooth. Cook over medium heat. Stir until mixture comes to a boil.  Cook 2 min. longer until mixture is clear and thick. Add gelatin. Stir until dissolved. Pour over  peaches. Chill until set. Serve with cool whip topping.



Peach Upside-Down Cake

1/2 cup butter

1 cup packed light brown sugar

5 cups sliced peaches

1 pkg. yellow cake mix


As oven is preheating to 350, melt butter in cake pan. Remove pan from oven. Sprinkle brown sugar in the pan and arrange peach slices over top. Prepare cake batter according to package directions. Pour batter over top of peach filled pan and bake for 25-35 minutes until cake test done. Cool for 5 minutes before transferring.


Peach Ice Cream

1 qt. 1 cup Milk

1 can (14 oz) Sweetened Condensed Milk

1 can (6 oz) Evaporated Milk

1 pt. Whipping Cream

3 Tbsp. Vanilla

1 3/4 cups Sugar

3 Cups mashed fresh Peaches



In the can of an ice cream freezer, combine the first five ingredients and 1 cup of the sugar and mix well. Freeze according to manufacturer's directions until mixture forms a "mush." In a bowl, combine mashed peaches, remaining sugar and lemon juice and mix well. Combine with milk mixture and freeze until hard.



Peach Crepes

2 cups milk

4 eggs

1 cup all-purpose flour

2 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract


3/4 cup sugar

2 tablespoons cornstarch

1 cup water

8 medium peaches peeled and sliced

2 tablespoons butter

½ teaspoon almond extract

1 small box french vanilla pudding



Whipped cream (optional)

powdered sugar (optional)


In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour. Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate.

Mix pudding as directed on box. Refrigerate.

Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Spoon pudding inside of crepe and add layer of peach filling. Roll up and spoon peach filling over crepe. Top with whipped cream and dust with powdered sugar.(Optional) Yield: 8 servings.




4 or 5 Fresh peaches or 1 large can sliced peaches, drained and mashed.

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Peel and slice peaches or Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350 F degree oven for 35 minutes. See recipe below for icing.


3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut

1 cup nuts 

Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake. 




If you are wanting to learn how to CAN or need other tips go to the web-site below. It has a good source of information.