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Feelin’ Peachy Recipes from the Old 96 District


South Carolina Peaches and Cream Oatmeal

Thank you to Slice of Jess for letting us use this recipe! Follow her on Instagram at @sliceofjess to see how she’s feelin’ peachy this season.

  • 2 peaches, roughly chopped
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 2 cups quick oats
  • 1.5-3 cups milk (depending on your thickness preference)
  • 1 tablespoon chia seeds
  • 2 tablespoons cream cheese
  • Suggested toppings: sliced almonds, local honey, hemp hearts, and additional fresh fruit

Add peaches, butter and brown sugar to a pot over medium heat. Sauté  for 1-2 minutes. Pour in desired amount of milk along with the chia seeds and cream cheese, then bring to a boil. Add quick oats and continue to simmer on low heat, mixing sporadically, until milk is absorbed. This usually takes about four minutes.  Serve with desired toppings and enjoy.


Bubblin’ Hot Peach Cobbler


  • 1 cup sugar
  • 1 cup all-purpose flour
  • 2 cups cut-up peaches with juice
  • 1 stick butter
  • 1 teaspoon cinnamon
  • 1 cup milk
  • 1 teaspoon vanilla

Combine sugar, butter and vanilla. Add flour then cinnamon. Grease baking pan with butter and place peaches on bottom. Cover with mixture of sugar, butter, flour, and milk. Sprinkle cinnamon on top. Bake 25 minutes at 350 degrees until brown. Serve with vanilla ice cream. Yum!




  • 4 1⁄2 pounds ripe peaches peeled
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 2 pounds sugar

Tie spices in bag. Mix everything well and boil until the consistency of jelly.
Remove spice bag. Pack in hot jars to top and seal tightly. Makes 4 pints.

peachy sweet potatoes



  • 2 cups peaches peeled and halved
  • 3 tablespoons margarine, softened
  • 2 1⁄2 cups sweet potatoes, cooked and mashed
  • 2 tablespoons brown sugar
  • 1 1⁄2 teaspoons grated orange peel
  • 1⁄4 teaspoon salt
  • 2 tablespoons orange juice
  • 3 tablespoons peach juice
  • 3⁄4 cup chopped pecans
  • 3 tablespoons brown sugar

Arrange peach halves with cut side up in lightly buttered baking dish. Cream butter until very soft. Add mashed sweet potatoes. Add 2 tablespoons brown sugar, orange peel, salt, orange juice and peach juice. Whip all together.

Spoon mixture into peach halves. Sprinkle with chopped pecans and brown sugar. Bake at 350 degrees for 20 minutes.

Serves 8.

May be assembled ahead and then baked right before serving.




  • 1 unbaked 8-inch pie shell
  • 5-6 fresh South Carolina peaches, peeled and sliced
  • 1 cup sugar
  • 5 tablespoons flour
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • ¼ cup slivered almonds

Arrange peach slices in pie shell. Mix sugar, flour, whipping cream and vanilla together. Pour over peaches.

Sprinkle almonds over mixture.

Bake 1 – 1 ½ hours at 350 degrees.



  • 3 ½ cups fresh peaches
  • ½ cup sugar
  • 5 tablespoons flour
  • 2 cups grated cheese
  • 1 stick melted margarine
  • 1 (1/4 pound) package Ritz crackers, crushed

Put peaches in bottom of casserole dish coated with non-stick cooking spray.

Mix sugar and flour; put on top of peaches. Add grated cheese. Mix crushed crackers and melted margarine together and add to top. Bake at 350 degrees until bubbly.

How to Store Peaches:
To ripen firm peaches, store between 65-70 degrees (high humidity). Peaches will ripen in 2-4 days depending on firmness. Ripe peaches can be stored for 3-4 days in single layer in refrigerator at 40 degrees. If stored more than 3 days, place in plastic bag to prevent dehydration.

Peach Caprese Salad


Thank you to The Taylor House for giving us permission to use this recipe! Follow her on Instagram at @thetaylorhouse to see how she’s feelin’ peachy this season.

  • 4 medium peaches, pitted and thinly sliced
  • 8 oz. fresh mozzarella sliced
  • 4 cups chopped romaine lettuce
  • ¼ cup almonds and cranberry mix
  • ¼ cup minced fresh basil
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • ¼ cup olive oil
  • salt and pepper to taste.

For Salad:
In a large salad bowl, combine peaches, mozzarella, lettuce, almonds, cranberries, and basil.

For Dressing:
In a small bowl, combine balsamic vinegar, honey, mustard, and olive oil until smooth. Season with salt and pepper to taste.

Just before serving, pour dressing over salad and toss to combine.


Just Peachy Air-Fried Blended Beef Burger Sliders

Thank you to Dana Vento for giving us permission to use this recipe! Follow her on Instagram at @danadvee to see how she’s feelin’ peachy this season.

Burger Mixture:

  • 1/2 pound chopped mushroom mix (oyster, portabella, cremini)
  • 2 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 teaspoon Mediterranean sea salt
  • 1/2 teaspoon fresh milled pepper
  • 2 teaspoons minced garlic
  • 1/4 cup plain breadcrumbs (binding agent)
  • applewood rub

Salad Mixture:

  • 12 ounces baby mixed greens
  • a handful of arugula
  • 1 cup kale/red cabbage mixture (dino kale, green onions, red cabbage, green cabbage)
  • 1 peach, diced
  • 1 large avocado, peeled, pitted and diced
  • 2 large roma tomatoes, one diced and the other sliced into circles then half pieces
  • 1/4 cup red onion, chopped
  • 3/4 cup roasted corn (fresh or store-bought, frozen)
  • 1/2 cucumber, peeled and chopped
  • 2 tablespoons shaved manchego
  • 4 tablespoons balsamic glaze
  • chipotle dressing

Chop mushrooms on a cutting board or in a food processor. Using a frying pan, warm the olive oil over medium heat and then add in the chopped mushroom mixture. Sprinkle in salt and pepper to taste. Saute for 5-7 minutes, remove mushrooms from heat and set aside (5-7 minutes to cool.) Reserve two tablespoons of mixture for later, then put the rest in a large mixing bowl.

Preheat air fryer to 350° F. While the air fryer is preheating, create sliders. Add ground beef, salt, pepper, garlic, and breadcrumbs to mixing bowl with mushrooms. Mix really well and form 6-8 small sliders. Add applewood rub to the top of each slider.

Air fry sliders one at a time for 8-12 minutes each (depending on your preference of rare to well-cooked.) While these are cooking, begin salad preparation.

Layer a large serving platter with baby mixed greens, next scatter arugula. Add dino kale/red cabbage mix. Next, around the interior of the bowl, surround lettuce bed with the 1/2 slices of tomato all the way around.

Add sliders. Place sliders down the middle of the salad, layering them upon one another until you go end-to-end on the bowl. Now, start adding the veggies. Peaches, avocado, tomato, red onion, corn, cucumber, then shaved cheese. Last, drizzle the burgers with chipotle dressing and the lettuce mixture with balsamic drizzle. Serve family-style, with large serving ware and bowls.


Old 96 District-Inspired Peach Shrimp Salad with Gorgonzola

Thank you to Dana Vento for giving us permission to use this recipe! Follow her on Instagram at @danadvee to see how she’s feelin’ peachy this season.

  • 16 cooked shrimp (tail off, deveined)
  • 3 cups kale mix (dino kale, green onion, red cabbage, white cabbage)
  • 1 cup baby greens
  • 1 avocado, diced
  • 2 large fresh peaches, one sliced and one diced
  • 1/3 cup gorgonzola (crumbled pieces)
  • salt and (freshly milled) pepper, to taste
  • ciabatta sliced bread
  • 2 tablespoons organic honey
  • 3 tablespoons balsamic glaze

In a large bowl, layer shredded kale mix and baby green mixture. Mix greens well. Follow with diced avocado pieces sprinkling across green mixture. Then add shrimp one-by-one across the mixture. Do not toss.

Place the cut baguette chunks around perimeter of the bowl, for easy grabbing. Add crumbled gorgonzola, then chopped peaches. Mist with salt and pepper to taste, then add sliced peaches to the very top. Drizzle with both honey and balsamic glaze to finish.

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