Summertime Peach Cobbler
All week long I have been wanting my favorite peach cobbler. Today I had some extra time and decided to make it. It was worth the wait. I picked up some peaches this morning at the farmer’s market, along with some more beans, eggplant and sweet corn.
Making fresh peach cobbler is easy and quick once you get your peaches done. The easiest way is to bring a large pan of water to a boil. When the water boils, quickly add your peaches to the pan. Have ready a large colander and a slotted spoon. Start removing the peaches after they have been in the water 45 seconds. Spray with cold water for a couple of minutes. Use a paring knife to remove skin, they should slip right off. Cut into slices and discard pits. If I do this early in the day I add up to 1/2 cup sugar and 1/2 t. Fruit Fresh to the bowl with the peaches (or 2 tablespoons fresh lemon juice) , cover tightly with saran wrap.
- 1/2 cup butter
- 1 cup flour
- 1 cup sugar
- 3/4 teaspoon baking powder
- pinch salt
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 3 cups fresh peaches
- 1 cup sweet anne cherries - pitted (optional)
- 1 additionall cup or less sugar depending on the sweetness of your peaches
- Preheat oven to 350 degrees. Add peaches with sugar to a pan and heat gently, adjusting sugar to taste.
- Melt butter in 10" baking dish. Mix flour, sugar, baking powder and salt. Add the vanilla and milk, stir in until blended. Spoon over melted butter.
- Spoon warmed peaches over batter. Sprinkle cherries if using over top.
- Bake in a 350 degree oven 30 - 35 minutes until crust is golden brown. Crust will rise to the top and lightly brown.
- Serve warm of cold.
- Mary Ellen