Tuesday, June 1, 2010

Recipe of the week: Peach Cobbler

Peaches are one of summer's treasures. Two years ago, we had so many peaches on our tree, we ended up freezing 20 gallon Ziplocs of pitted, sliced peaches. I made peach smoothies, peach cobbler, peach pie, even peach salsa. What we loved the most was the peach cobbler. I took this to a bar-be-que and it was gone in 5 minutes, I didn't even get a piece! It's an easy recipe but takes a little time. If you can get peaches off someones tree, great! If not, try to buy organic, peaches are one of the fruits that are typically sprayed with a lot of pesticides. If you like more cobbler on the top, it's easy to double the topping. If you try it, let me know what you think. A Votre Sante!


Peach Cobbler

1 cup whole wheat or unbleached flour
2 Tbsp sugar
1 1/2 tea baking powder
1/2 tea cinnamon
1/4 butter
5-6 cups sliced peaches
1/3-2/3 cups sugar
1 Tbsp corn starch
1/4 cup water
1 egg
1/4 cup milk
2 tsp vanilla divided

Preheat oven to 400. For the topping, in a medium bowl stir the flour, 2 Tbsp sugar, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.

For the filling, in a large pot combine the peaches, the 1/3-2/3 sugar, the cornstarch,1 /4 cup water and 1 tsp vanilla. Let stand for a few minutes. Cook and stir until thickened and bubbly. Pour into a 2 quart baking dish (a 9x13 pan should work too, if your doubling the recipe a lasagna pan will work)

In a small bowl stir the egg, milk and vanilla together, add to flour mixture, stirring until just moistened. With a spoon drop the topping onto filling, covering most of it.

Bake at 400 degrees for 20-25 minutes, until toothpick comes out clean. Serve with vanilla ice cream or whipped cream. Enjoy!