Friday, August 2

Peach Cobbler

For my daughter's first birthday last year, we planted her a peach tree in the back yard. She was an August baby, and when the tree matures, it's supposed to give us peaches every August. We just loved the idea of having our very peach harvest around her birthday every year.

It will still be a couple of years before the tree starts producing fruit, but since her birthday is coming up I'm starting to think about peach recipes. Last weekend I made my first from-scratch peach cobbler, and my goodness, it was to-die-for.

The Cobbler

I had been making that recipe that's all over Pinterest, which uses canned pie filling and boxed cake mix dumped on top. That was my go-to recipe before, because it was so easy and so yummy. But you know what? Real, from-scratch cobbler is just as quick and easy, but it's SO much better. I'm not even exaggerating when I say the first bite was a flavor explosion!

Do give it a try. You'll never go back to the box-mix version again.

Peach Cobbler
6 fresh peaches - peeled, pitted and sliced
1 cup raw sugar, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon lemon juice
2 teaspoons cornstarch
3/4 cup white whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, chilled and cut into small pieces
1/4 cup boiling water
Cinnamon Sugar
3 tablespoons raw sugar
1 teaspoon ground cinnamon
1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/2 cup raw sugar sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/2 cup raw sugar, baking powder, and salt. Cut in butter with a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Yield: 6 servings

No comments:

Post a Comment