Abundance

COBBLER! The first of the season with Loring freestone peaches. I hope to be making successful batches of fruit leather with some of the pureed slices and plan to bake at least one peach pie. Dehydration of slices is on my list and the last peach project will be freezing chunks. The wonderful summertime fruit and vegetable bounty is giving me full swing work! We bought another huge melon to dispatch as well as the tomatoes and squash our daughter brought over yesterday. I made cucumber and onion salad this morning to have with burgers on the grill this evening. 

I have written about the cobbler several times before and to find the recipe look at the bottom of this post. The Loring peach is an old time peach known for its excellent flavor and many uses and is our very favorite. It has a good reputation as one of the better eating peaches as well. The 4 cup pitcher holds only three of these globular beauties!

Please click on image to view larger...and drool!

Peach Cobbler

INGREDIENTS

1/2 cup unsalted butter (I used salted butter)
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder Pinch of salt 

1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional) (I sprinkled both on top)

PREPARATION

Melt butter in a 13- x 9-inch baking dish. 
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.
Pour batter over butter (do not stir). 
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. 
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. 

Last Year's Cobbler Link