The season for fresh peaches is long this year. I don’t know why peaches are still available (and at low prices!) over Labor Day weekend, but I’m sure not complaining! Instead, I’m making peach cobbler. This recipe was inspired by Toni Blake’s blackberry cobbler recipe, and is just delightful. Toni Blake is one of my favorite authors, and wrote her blackberry cobbler recipe into her heartwarming Destiny book series.
If you’ve made fruit cobblers before, you might find it strange that the fruit goes on TOP of the batter in this recipe. Don’t worry. The fruit will sink, and the batter will rise. and everything will end up in the right place!
Ingredients (Makes a 9″ x 13″ pan)
1/2 cup butter
2 cups flour
1 3/4 cups sugar
1 3/4 cups milk
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
4 fresh peaches, diced
Step 1) Begin preheating oven to 350 degrees. While oven preheats, place 1/2 cup butter (1 stick) in a 9″x13″ pan. Place the pan in the oven for a few minutes to melt the butter.
Step 2) While butter is melting, stir together all remaining ingredients except peaches.
Step 3) Remove pan from oven, and pour batter on top of melted butter. Sprinkle diced peaches evenly over the top of everything.
Step 4) Bake cobbler in a preheated 350 degree oven for one hour. Share with friends!
Gossiping with my little sister over cocktails isn’t something I get to do everyday – she lives almost 700 miles away, probably because I was bossy as a child. 🙂 In all seriousness, rare afternoons with my little sis are fun! On our most recent visit, we enjoyed this Frozen Watermelon Sangria. I think you’ll enjoy it, too!
Ingredients (Makes 2 jumbo servings)
2 baby watermelon (about the size of a large grapefruit)
1 cup of fruity, dry red wine
1/4 cup triple sec
1/2 lemon (peel included), cut in small chunks
citrus slices for garnish
Step 1) Set watermelons on a countertop to see how they naturally balance. Cut a thin slice off of the top (parallel to the countertop) of each watermelon. Carefully scoop out the insides, placing the watermelon flesh in a blender. DON’T GET CARRIED AWAY – if you accidentally puncture the watermelon rind, you can’t use the rind as a serving cup!
Step 2) Add wine, triple sec, and lemon to the blender. Add crushed ice to fill the blender, and blend until the mixture resembles a pink slush. If mixture is too thick, add a bit of water, orange juice, or wine. If mixture is too thin, add more ice.
Step 3) Pour mixture carefully into watermelon shells. Garnish with citrus slices (and an adorable little umbrella if you have them on hand) and serve immediately!
…and little sis, about that Play-Doh I made you eat as a child… sorry about that… 😉