Although the peach season has all but wound down, we're still enjoying it. We have a favorite variety someone introduced to us several years ago. Contenders are medium in size and huge in flavor! One of their best qualities is that they don't brown after being cut! Each year we order a half-bushel from an IL farm across the river and keep them refrigerated until time to use so that we can stretch their enjoyment over a few weeks. We have one remaining tray.We like them just sliced in a bowl, as topping on pancakes and mixed in hot cereal. I've also prepared a peach pie (which I froze for later) and a couple of peach cobblers so far. I made one of the cobblers using this recipe which my mother shared with me.
Fresh Peach Cobbler
- 6-8 fresh, ripe peaches (about 5 cups), peeled and sliced
- 1 teaspoon vanilla
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 2 cups sugar, divided
- 1/2 cup butter, melted (about 1 minute in the microwave will do)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 teaspoon salt
Directions:
1. Pre-heat your oven to 375 degrees
2. Pour melted butter into a 13x9 inch baking dish
3. In a medium sized bowl, sift together 1 cup of flour, 1 cup sugar (reserve the other cup for the peaches), 1 tablespoon baking powder and 1/4 teaspoon salt. Add in 1 cup milk and stir just until all ingredients are combined. Pour the batter over the butter. DO NOT STIR.
4. In a large saucepan, combine sliced peaches, 1 cup sugar, 1 teaspoon vanilla, 1 tablespoon fresh lemon juice and 1 teaspoon ground cinnamon. Bring this mixture to a boil, stirring constantly. Pour the peach mixture evenly over the batter. DO NOT STIR *Note: One option for modifying this recipe to make it less sweet is to use 1/2 cup sugar here. Also, the order IS correct. Butter, batter, peaches. During baking, the batter rises above the peaches!
5. Bake for 40-45 minutes, or until the top is golden brown,
6. Cool slightly before serving.
I think you'd enjoy this peachy summer dessert!