Needing to use up the last of my freshly picked and very ripe peaches, I stumbled upon this recipe and created some tasty muffins perfect for brunch.

Ingredients
* 3 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/4 cups vegetable oil
* 3 eggs, lightly beaten
* 2 cups white sugar
* 2 cups peeled, pitted, and chopped peaches

Combine all the dry ingredients and then the wet, in separate bowls. Mix them together and fold the peaches into the batter. Bake in a 400 degree oven for 25 minutes.

Of course I still haven’t restocked my cinnamon, so apple pie spice was used once again for the substitute. The recipe should yield about 12 muffins but I got 18. They were perfect both fresh out of the oven and cooled several hours later.

This past weekend brought me out to the countryside and to a “pick your own farm.” Blackberries and peaches are in season and of course I ended up with too much.

So into a pie they went!

If you haven’t had peaches and blackberries together I highly recommend it. They are great complements both in taste and in color.

Here is the recipe I used:

Blackberry Peach Pie

* 3 cups fresh blackberries
* 3 fresh peaches – peeled, pitted and sliced
* 3 tablespoons cornstarch
* 3/4 cup white sugar
* 2 tablespoons butter, melted
* 1 tablespoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Combine all ingredients and add into an unbaked pie crust. Dot with butter and cover with the remaining crust. Bake at 450 degrees for 15 minutes then reduce to 350 and bake for an additional 35-45 minutes or until the crust is golden brown.

I didn’t have cinnamon so apple pie spice was a good substitute. Also the peaches were very ripe, so much so that an extra tablespoon of cornstarch or two wouldn’t have hurt.

It smelled so good while baking and tastes even better. If you would like a piece you should let me know ASAP, as this pie is gonna go fast!