Peach Cobbler

Yield: 8-10 portions

Ingredients:

5 peaches
1 tbsp fresh lemon juice
1 cup sugar
1 stick unsalted butter
1 cup Farmer T whole wheat flour or I like to do a half and half combination of wheat and pastry flour
1 tbsp baking powder
1/4 tsp salt
1 cup whole milk ( you can use soy or almond milk but use the unsweetened plain )
Cinnamon or nutmeg (optional)

1. Preheat oven to 370, rack in middle position
2. Score peaches by cutting an X on the bottom of each one. Blanch in boiling water for 30 seconds. Transfer with slotted spoon to a plate. Peel of skin. If peaches are ripe the skin will slip off easily. Half peaches, remove pit. Pour lemon juice over peaches.
3. Pour melted butter into 13 x 9 glass baking dish. Whisk flour, baking powder, salt and sugar in a bowl, then whisk in milk. Pour the batter over the butter -DO NOT STIR-. Place peaches and any juice over the batter and again -DO NOT STIR-.
Sprinkle with cinnamon or nutmeg if you like and bake till cobbler is bubbly and golden brown, about 45 - 50 minutes.*
Serve warm or cool with ice cream or by itself.

* I’ve found that depending on how juicy my fruit is the baking time can be a bit longer. Just keep an eye on it and test the batter with a toothpick at 45 minutes and see where you’re at.

I love this recipe and it’s super easy. I’m not sure where it came from ( I’ve changed it some from the original I had years ago ) but my friend Chuck says its very Southern. He’s from Mississippi.

I also make a plum version.

I used the peaches you dropped off last Wednesday. They were truly some of the best peaches I’ve had in a while.

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Seared 2” pork chops with hard cider gravy!
This certainly was a hardy meal for a warm summer night.
Susannah seared the chops on the stove then baked then upright at 400 for just 20 min or so to crisp the yummy strip of fat (flavor). Then she deglazed the fry pan with some hard cider we had sitting around and thickened with organic white flour.
Slept really well that night:)
F
T

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Yes, they did struggled thru this very dry summer and are a bit small and wonky shaped they are tasty.

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I eighth the cabbage cut out a bit of the core and boil. End of story!