Skip the added sugar and preservatives and make your own peach juice at home for breakfast or brunch. This one features fresh mango and honey for added flavor. It's loaded with the vitamins and nutrients you would find in fresh fruit. We also include an amazing peach crumble dessert that you can make with the pulp. Nothing goes to waste!
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This fresh peach juice has been brightening our breakfast table this summer. It’s thick, sweet, and made with fresh peaches and a hint of mango. It’s a summer delight in a glass! Plus it has no preservatives nor added refined sugar. Like this beet green juice and pineapple celery juice, it’s perfect for either breakfast or brunch.
This juice recipe is awesome enough, but we don’t stop there! We have included a simple peach crumble recipe that you can make with the pulp. It’s a beautiful healthy dessert that you can share with your favorite person. Nothing will go to waste! Read on to learn how to make both!
What You’ll Love About This Recipe
Ingredients
Peach Juice
- Fresh peaches. Peeled and pitted. Make sure they are ripe enough. A ripe peach has bright orange and yellow skin and has a bit of give to it when squeezed. If it’s very firm, it’s not ripe enough. This recipe is best with fresh peaches, but you can use frozen peaches as well.
- Fresh mangoes. Peeled and pitted. We use and recommend the Tommy Atkins variety because it is readily available. Be sure to choose one that is brightly colored with red and yellow skin. A mango with green skin is not quite ripe.
- Honey. We added honey for a little natural sweetness, but you can omit this. Ripe fresh peaches and mangoes are plenty sweet!
Peach Crumble
- Pulp from peach juice.
- All-purpose flour. You can also use gluten-free flour. We recommend Bob’s Red Mill 1-to-1 baking flour. Avoid using self-rising flour because it contains baking powder and salt. That will have an unwanted effect on the flavor.
- Salted butter. Chilled and cubed.
- Light brown sugar. For a sugar-free, calorie-free option, we use Swerve brown sweetener.
See recipe card for quantities.
Instructions
Peach Juice
Peach Crumble
Preheat oven to 350 F (177 C).
Gather the pulp from the juice extractor.
Bake for 15 to 20 minutes until crumb topping is lightly browned. Serve with fresh peach slices and whipped cream or ice cream.
Tools you’ll need
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Substitutions
- Gluten Free. The peach juice is naturally gluten free, but the crumb topping for the peach crumble is not. For a gluten free version, substitute gluten-free flour for the all-purpose flour used in this recipe. We recommend Bob’s Red Mill 1-to-1 baking flour.
- Sugar-Free. You can omit the honey from the juice and substitute Swerve brown sweetener for the brown sugar in the crumble recipe.
Variations
- Orange Peach Mango Juice. Add two to three large peeled and seeded oranges to juice extractor.
- Peach Juice and Champagne. For an adult version, fill a glass half full with peach juice and fill to the top with champagne or sparkling white wine.
- Strawberry Peach Juice. Substitute the mango with one pint of hulled fresh strawberries.
Storage
Peach Juice
Refrigeration
- Store in a Sealed Container. Pour the peach juice into a glass jar or an airtight container.
- Refrigerate. Store in the refrigerator for up to 3-4 days.
- Shake Before Serving. Natural separation may occur, so give the juice a good shake before serving.
Freezing
- Use Freezer-Safe Containers. Pour the juice into freezer-safe containers, leaving about 1 inch of space at the top for expansion.
- Freeze. Store in the freezer for up to 3 months.
- Thawing. Thaw the juice in the refrigerator overnight or at room temperature for a few hours. Shake well before serving.
Peach Crumble
Refrigeration
- Cool Completely. Allow the crumble to cool completely at room temperature.
- Cover and Store. Cover the ramekins with plastic wrap or foil, or transfer the crumble to an airtight container.
- Refrigerate. Store in the refrigerator for up to 3-4 days.
Freezing
- Cool Completely. Ensure the crumble is fully cooled before freezing.
- Wrap or Transfer. Wrap the ramekins tightly in plastic wrap and then in aluminum foil, or transfer the crumble to a freezer-safe container.
- Freeze. Store in the freezer for up to 2 months.
Reheating Peach Crumble
- Oven. Preheat your oven to 350 F (177 C). Place the crumble in an oven-safe dish (if it’s not already in one) and bake for 10-15 minutes, or until warmed through and the topping is crispy.
- Microwave. Reheat individual servings in the microwave for 20-30 seconds or until warmed through. The topping may lose some crispiness using this method.
Tips
- Peach Juice Ice Cubes. If freezing juice, consider pouring some into ice cube trays for easy addition to smoothies or iced beverages.
- Crumble Topping Freshness. If reheating the crumble, you can add a little extra crumble topping (made fresh) before reheating to revive the crispiness.
Related Recipes
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Peach Juice Recipe
Skip the added sugar and preservatives and make your own peach juice at home for breakfast or brunch. This one features fresh mango and honey for added flavor. It's loaded with the vitamins and nutrients you would find in fresh fruit. We also include an amazing peach crumble dessert that you can make with the pulp. Nothing goes to waste!
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Ingredients
Peach Juice
- 4 pounds fresh peaches Peeled and pitted.
- 3 large mangoes Peeled and pitted. We use and recommend the Tommy Atkins variety because it is readily available. Be sure to choose one that is brightly colored with red and yellow skin. Green skin is not quite ripe.
- 1 tablespoon honey Or to taste.
Peach Crumble
- pulp from peach juice
- ⅓ cup all-purpose flour
- 2 tablespoons salted butter Chilled and cubed.
- 1½ tablespoon light brown sugar
Instructions
Peach Juice
- Peel. pit, and rough chop peaches.4 pounds fresh peaches
- Peel, pit, and chop mangoes.3 large mangoes
- Add peaches one at a time to a juice extractor on high speed. Add some mango, and alternate adding peaches and mango.
- Drizzle honey into extractor halfway through.1 tablespoon honey
- Serve chilled and top with peach slices, if desired.
Peach Crumble
- Preheat oven to 350 F (177 C).
- Gather the pulp from the juice extractor.pulp from peach juice
- Scoop pulp into two 8 oz. ramekins, dividing evenly. Set aside.
- Add flour, butter, and brown sugar to a small bowl. Use the back of a fork or pastry cutter to press and combine until mixture resembles a coarse meal.⅓ cup all-purpose flour, 2 tablespoons salted butter, 1½ tablespoon light brown sugar
- Sprinkle flour mixture over the top of pulp, dividing evenly between ramekins.
- Bake for 15 to 20 minutes until crumb topping is lightly browned. Serve with fresh peach slices and whipped cream or ice cream.
Notes
- If you don’t have a juice extractor, you can make this juice in a high speed blender, like this Vitamix E310 Explorian Blender, and then strain out the pulp by pouring the mixture through a fine mesh strainer.
Nutrition
Calories: 150kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 30mg | Potassium: 408mg | Fiber: 5g | Sugar: 32g | Vitamin A: 1579IU | Vitamin C: 38mg | Calcium: 18mg | Iron: 1mg
Servings: 8 cups
Calories: 150kcal
What a juice! Really great tasting way to use peaches. Our family enjoys the peach flavor quite a bit 🙂