fresh peaches for late summer loving
The summer crop of freestone peaches from Chilton County are gone, at least I can't find any but there are still other peaches around. I think I need to catch up with a nice basket of juicy peaches like those grown in upper Alabama.
This is my Grandmother's recipe, one that everyone has in a collection box but every time I make it, it brings back memories and aromas of her kitchen.
Peach CobblerGrandma's summer dessert with sweetie crust
4 cups fresh peaches (5 to 6 medium) -peeled and sliced
1 stick butter
1 1/2 cups sugar -divided
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cinnamon
1 cup milk
1 tablespoon vanilla
Preheat oven to 375 degrees.
In a shallow, rectangular 3 quart dish place butter and melt in oven. Mix peaches in 1/2 cup sugar, let stand.
Combine in a bowl the remaining sugar, flour, baking powder and cinnamon and then add the milk and vanilla. Pour in baking dish over melted butter - do not stir. Spoon peaches on top of batter - do not stir.
Bake in oven for 40 to 45 minutes or until center has set and top is golden brown.
Spoon cobbler into bowls and top with homemade vanilla ice cream.
Any fruit in season will be just as enjoyable. Use canned fruit in the wintertime, just drain the fruit and adjust the sugar to about a cup.
Get this recipe and many more in my Grits to Guacamole cookbook, click here.