This past saturday I had the chance to go to the very small farmer’s market in this city. There were only about 10 fruit and vegetables stands, so I just picked up a few eggplants and a large bag of peaches. Or a bag of large peaches. These things were huge and the flavor matched it. Georgia definitely knows peaches. After getting home I decided it might be a good idea to bake them into something rather than eat the whole bag in one sitting. My mom made peach cobbler every summer growing up so I knew what it’d be.
It is a VERY simple recipe (as most cobblers are) but the results are fabulous. My husband, who grew up in the south around many peach cobblers, said this was by far the best he’s ever had. How’s that for compliments to the chef?
1/2 cup sugar
1 cup flour
1 Tbl. cornstarch
1 Tbl. sugar
1/4 teaspoon cinnamon
1 1/2 teaspoon baking powder
4 cup sliced peaches (about 6 med.)
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 cup soy milk*
3 Tablespoon vegan margarine*
*If you’re not vegan, you could obviously use regular milk along with butter with the same results.
Heat oven to 400. Mix 1/2 cup sugar, cornstarch and cinnamon in a 2-quart saucepan. Stir in the peaches and lemon juice. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute. Pour into an ungreased 2-quart casserole dish.
Cut margarine into flour, 1 Tblsp sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot peach mixture.
Bake until topping is golden brown – about 25-30 minutes.
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