Peach Treat

My plan was to eat one of these wonderful freestone peaches every other day, but they ripened quickly so I adjusted that plan! So easy to peel* and take out the pit... then slice and get ready for this good kitchen accomplishment. No whipped cream nor ice cream on hand but warm cobbler is absolutely wonderful alone.

Recipe.......

Granny's Cobbler

1/2 C. butter (one stick)
1 C. milk
1 C. sugar...
1 C. flour
1 tsp. baking powder
Dash of salt

1/8 C. lemon juice over peaches
1 qt. (4 cups) fruit, sweetened (peaches, cherries, blackberries, etc.)cinnamon and/or nutmeg to taste

Melt butter in a 9" by 13" baking dish. Mix flour, sugar, baking powder, salt, and milk. Pour batter in dish on top of butter; cover with fruit. Do not stir; batter will rise to top as it bakes and absorb the flavor of the fruit. Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream. So easy!

If using canned fruit, drain fruit. If using fresh fruit, sweeten with a bit of sugar to desired sweetness.

* easy to peel by dunking into very hot water for a couple of minutes. I do this as I go - one at a time.

Granny's Cobbler

A jar of pineapple chunks sitting on the shelf was begging to be used today. It has been waiting there to top a dish that I had never made before, so today was the day. It wasn't quite a quart as was called for in the recipe but covered the top very well. Of course I saved the juice!

Granny's Cobbler

1 stick butter
1 C. milk
1 C. sugar...
1 C. flour
1 tsp. baking powder
Dash of salt
1 qt. (4 cups) fruit, sweetened (peaches, cherries, blackberries, etc.)

Melt butter in baking pan. Mix flour, sugar, baking powder, salt, and milk. Pour batter in pan on top of butter; cover with fruit. Do not stir; batter will rise to top as it bakes and absorb the flavor of the fruit. Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream. So easy!

Note: A 9" by 13" baking dish can be used.
If using canned fruit, drain fruit. If using fresh fruit, sweeten with a bit of sugar to desired sweetness. (I use 1/8 cup)
              Source: Granny's Kitchen p.364
              www.grannyskitchencookbooks.com 

I admit to adding a sprinkle of both nutmeg and cinnamon over the top before baking. WOW! Sooooooo Good!

 Please click on image to enjoy the cobbler from afar

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

OH MY - Peaches!

Eat your heart out my friends.....A cobbler shall appear in my kitchen in a day or so and then it will magically disappear!

This is a large vegetable serving bowl!

Loring: large, round peach with attractive red-blushed skin. Yellow, firm and melting flesh with medium texture, moderately juicy with excellent flavor. Soft when canned or frozen; freestone.

Please click on my peach!

Golden Treat and a Bag

Well you are probably very bored with my baking posts. I put them here to remind myself of how good they were when the cold months come and I have no fresh peaches. I almost - almost feel guilty about not being able to share so you can really know what is so good about these dishes.

I must add that Sadie May's photo is now on a very nice shopping bag that I ordered from Shutterfly. It was a free offer and I only paid postage and handling. It is very very nice - flexible, soft, large, and the photo came out well. I can't wait to give it to my daughter.

Please click on image to view larger

Hot Day Cobbler

Yes, I baked this morning! The temperature was only 80° outside when I started at 8am. The three peaches weren't enough for my cobbler recipe so I sprinkled in some dried bing cherries that I was keeping for cookies. WOW! You will not believe how tasty this is! The next time I make a peach cobbler it will be all peaches because I will buy enough. Yes, the juices were dripping from my wrists as I cut them up. I had some frozen lemon juice from the last time I squeezed lemons and used it instead of the kind in the little yellow plastic lemon.

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 (as I only had 3, I added 1 cup of dried cherries)
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. 

please click on image to view larger

The dish I used will have to soak a long time after it is empty!