Just Peachy - Peach Cobbler That Is
This summer, my wife, daughter, dog Zoe, and I got in the car and took a trip up to Utah’s Famous Fruitway that is located along a 10-mile stretch of Northern Utah's Highway 89 between Ogden and Brigham City. There we found approximately a dozen fruit stands that were filled with local produce grown at local farms including 30 varieties of peaches.
Who knew there were so many types of peaches? I was told by one local that many of these stands have been around for decades.
We purchased tomatoes, summer squash, onions, garlic, corn, and of course peaches. In fact we bought more peaches than we could possible eat so we gave a bunch to a couple of neighbors, one of whom returned the favor by bringing over some delicious homemade peach jam the next day.
Now that’s industrious. Of course we’ve been eating peaches all week starting with our cereal in the morning and finishing up the day with sliced peaches and ice cream.
So here are a couple of family recipes I pulled off the above Internet site that feature Utah local peaches.
Peach Cobbler Recipe
- 2 cups fresh peaches peeled and sliced
- ½ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 cup flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 4 tablespoons unsalted butter
- ⅔ cups milk
- Preheat the oven to 400° F.
- In a shallow baking dish, add the peaches and cover with sugar, cinnamon and vanilla. Mix together and bake for 10 minutes.
- Mix together in a separate bowl, all the dry ingredients for the cobbler crust. Cut in the butter with your fingers. You should end up with a coarse texture. Now add the milk and combine until you form a soft dough.
- Remove the peaches from the oven and carefully spoon the batter over the top of the fruit. Do not stir. The batter is going to form a delicious crust topping over the peaches.
- Bake for 20 to 30 minutes until the fruit is bubbly and the crust is a nice golden brown.
- Serve with homemade whip cream or vanilla ice cream. If you are counting calories, skip the topping and just go with the cobbler.
There are a lot of cobbler recipes out there that call themselves "cobbler", but unless there is milk in the crust like my grandmother made them, I refuse to try them. I really enjoy your site and am looking forward to trying this recipe, as well as the Guinness Shepherds Pie, the Cheese Biscuits, and the Sauteed Baby Kale and Artichokes recipes. I will share your site with my 10-yr old granddaughter who is learning to love to cook! Best, Mary