This weekend we invited friends and family over to the house to celebrate Independence Day. Large gatherings are also an excellent opportunity to share lots of food, including the heads and heads of lettuce we still have in the refrigerator from the CSA boxes and our garden.
Yes, it was bad planning to have lettuce at the same time as our CSA share; I must remember to plant the lettuce as soon as possible (hello, cold frames!) So they’re out of the garden before the shares start.
In any case, the bbq was a smashing success and a great time with friends and family. This weekend also marked my first trip to the farmer’s market this year (where I scored the last of the asparagus for the season) This post is for sharing one of the dishes we shared at the bbq; I’ll write in a separate post about the farmer’s market.
This recipe is in anticipation of the fruit shares that will be starting soon and the Colorado peaches that are showing up in markets. This peach cobbler is unique…it’s more cake-like than a lot of cobblers I’ve eaten, and is not at all like the fruit on the bottom/crispy crumbly top cobbler that people seem to expect. However, it is delicious. I got the recipe twelve years ago from a dear friend who is no longer in my life and it’s a guaranteed crowd pleaser.
Cindy’s Peach Cobbler
1/2 cup unsalted butter (usually 1 stick)
1 cup flour
1 cup sugar
1 cup milk
1 T baking powder
1 t vanilla
1 can peaches or several fresh peaches (I put as many slices as can fit in the pan)
Melt butter and pour into bottom of 8 inch square baking dish. I use an old glass dish that resists sticking. Combine flour, sugar, milk, baking power and vanilla in mixing bowl and stir until combined (small lumps are okay) Pour this mixture onto the butter in the pan, but don’t mix. Add drained peach slices (or fresh peach slices) with fork, making just one layer of peaches in the pan.
Bake at 375 degrees Fahrenheit for about 40 minutes, until top is golden brown. Let cool for a few minutes and serve warm. You can add a scoop of vanilla or cinnamon ice cream for extra yumminess.
This recipe is easy to double; I’ve also played around with the kind of sweetner and amount of butter. Feel free to experiment, but this is a tried and true winner, every time.
PS – for those of you concerned about the amount of butter I use to cook (hi, mom!) I just had my cholesterol levels checked, and I rang in at 166. So I’m not worried, and neither should you be. 🙂
Dirt on My Food 