Looking for a peach desert recipe that does NOT use cinnamon

Sure. If you want some spices, I suggest allspice, nutmeg and maybe a little bit of cloves. Vanilla is good with peaches too, and maybe almond. Play around for what works for you.

You DO NOT have to put the cinnamon in. Use any recipe you like and leave out the cinnamon or clove or nutmeg or ginger or allspice or any other spice.

they are ONLY for flavoring it a particular way. I happen to like ginger on peaches and use it almost exclusively on any peach dish instead of cinnamon or clove as are usually called for.

This uses ginger as the spice, not cinammon. It's really great.

Ginger Peach Blueberry Cobbler

3 pounds peaches peeled, sliced thick

1 cup blueberries (optional)

3/4 cup sugar divided

3 tablespoons quick-cooking tapioca

1 teaspoon grated lemon rind

1 tablespoon lemon juice

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 cup butter

2 tablespoons minced crystallized ginger

1/2 cup whipping cream

In a large bowl, mix together peaches, blueberries, 1/2 cup sugar, tapioca, lemon peel, lemon juice, and vanilla. Let stand at least 15 minutes or up to 1 hour to soften tapioca, stirring several times.

Combine flour with remaining 1/4 cup sugar, baking powder and ground ginger. With pastry blender or fingers, incorporate butter into flour mixture until very crumbly and no large pieces remain. Stir in crystallized ginger. Add cream and stir just until dough holds together.

In a buttered 2 to 2 1/2 quart shallow casserole, spread fruit level. With hands, crumble dough onto fruit. Bake in a 350 degree oven until fruit mixture bubbles in center and topping is golden brown, 40 to 45 minutes. Serve with vanilla ice cream.

Peach Betty Dessert

4 cups bread crumbs

1/4 cup melted butter

3 cups sliced fresh or frozen thawed peaches

1/2 cup water

3 tablespoons lemon juice

1 teaspoon finely grated lemon peel

3/4 cup sugar

Toss crumbs with melted butter. Toss peaches with mixture of water, lemon juice, lemon peel, and sugar. In a greased baking dish, alternate layers of bread crumbs and peaches, starting and ending with a layer of crumbs.

Cover and bake at 325° for 55 to 65 minutes. Serve with whipped cream or vanilla ice cream

Sub nutmeg or ground cloves. In the meantime:

Peach Cream Pie

Ing:

* pastry for 9-inch pie

* 4 tablespoons flour

* 1 cup sugar

* 1 cup heavy cream

* 1/8 teaspoon salt

* 1/4 teaspoon almond extract

* 1/2 teaspoon nutmeg

* 6 to 8 medium ripe peaches, peeled, pitted, cut in quarters or eighths

Dir:

Line a 9-inch pie plate with homemade or pastry pie shell. Flute edges and prick the pie shell all over. Chill for 1 hour. Bake at 450° for 10 minutes, or until crust is done but not brown.

Sift flour and sugar together. Add cream, salt, almond extract, and nutmeg; beat to blend well. Arrange peach slices in 1 layer in the crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices. Pour the cream filling over the peaches. Return pie to hot oven and bake for 10 minutes. Reduce heat to 350° and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set. As soon as filling is not jiggly, remove.

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Coconut Peach Cake

Ing:

* 6 tablespoons butter

* 2/3 cup brown sugar

* 1 tablespoon light corn syrup

* 1 can (1 1/3 cups) flaked coconut

* 1 can (16 ounces) peach slices, drained (2 cups fresh)

* 1 cup sifted all-purpose flour (sift before measuring)

* 3/4 cup granulated sugar

* 1 1/4 teaspoons baking powder

* 1/4 teaspoon salt

* 1/4 cup shortening

* 1 egg

* 1/2 cup milk

* 1/2 teaspoon vanilla

Dir:

Melt 6 tablespoons butter in an 8-inch square baking pan. Stir in brown sugar, corn syrup, and coconut. Pat to evenly cover bottom and up sides of pan. Arrange peach halves or slices, cut side up, over coconut.

Into a medium mixing bowl, sift together the sifted flour, granulated sugar, baking powder, and salt. Add remaining ingredients and blend on low speed of electric mixer. Increase mixer speed to medium and beat for 2 minutes. Spread batter over peaches. Bake at 375° for 40 minutes, or until a wooden pick or cake tester inserted in center comes out with no cake batter clinging. Cool in pan for a minute or two before turning out onto serving plate. Serve warm, with whipped topping or ice cream if desired.

Just leave the cinnamon out and replace it with ginger and cloves.

peach pie!

sorry i dont have the recipe

just buy it from polly's pies! their so good

Use nutmeg instead.