The other day, we were given a huge box of fresh California peaches.
As in, a HUGE box!
As in, "cut up and freeze" size box
"make jelly" size box
"share with your friends" size box
"search the internet for new recipes" size box!
We've done a great job eating the peaches and trying new recipes. So over the next few posts, I'm going to share with you some new peach recipes that we've enjoyed.
The first recipe I made was a peach cobbler. The cherubs just love peach cobbler! This recipe is an older Southern Living recipe. While the cobbler crust is similar to one I have posted earlier, the peach conncoction is what makes this dessert a splurge.
I'm going to say the fresh peaches are "stewed." But don't tell people that, because then they conjure up some wierd tasting sensation and think they won't like it! But truth is, you can make the peach conncoction and serve with a simple sugar cookie, cinnamon and sugar pita chip, over ice cream, on top of pancakes, or by itself for dessert! Which is exactly what I've done with the Mr. and the two cherubs!
So! What am I really trying to say: when you make the peach stuff, go ahead and double the recipe -- 1/2 for the cobbler and the other 1/2 to keep in the refrig and enjoy!
Fresh Peach Cobbler
1/2 cup butter
1 cup flour
1 1/2 cups sugar, divided
1 TBSP baking powder
1/4 tsp. salt
1 cup milk
4 cups fresh peaches, cut into slices or diced
1 TBSP lemon juice
1/4-1/2 tsp. cinnamon
Preheat oven to 375 degrees. Melt the butter in a baking dish, 9X13 size.
In a large sauce pan, combine 3/4 cup sugar, fresh peaches, lemon juice and cinnamon, and place over medium high heat. Cook until the sugar has dissolved and is a gentle boil, stirring occassionaly so that the sugar doesn't burn. Remove from the heat.
Combine flour, 3/4 cup sugar, baking powder and salt in a medium bowl. Add milk and stir until mixed well. Pour flour mixture over the melted butter, and do not stir the butter and flour mixture together (it's as if you're "layering" the ingredients).
Gently pour the peach mixture on top of the flour mixture. Again, do not stir (you should have 3 layers).
Place in the oven and bake for 40-45 minutes until the cobbler has a golden crust.
Serve warm or room temperature.