Just Peachy

When fresh peaches appear here at Wish Upon A Chef, you can bet I've been to the beach. This is the third year in a row that I've stopped at McLeod's Farms in McBee, SC for fruit on my way home from Myrtle Beach, so it's pretty safe to say that it's become a ritual now. This year I introduced two of my girlfriends to the tradition and based upon the bags of fresh peaches, peach bread and peach ice cream they carried out of the store, I think they liked it!

The peaches are exceptionally sweet this year thanks to the weather that we've been having so I bought enough to share with my mother and to bake two peach cobblers ~ one to have all to myself and one to send home with a special friend. I hope you'll enjoy this Southern Peach Cobbler from allrecipes.com as much as we all did!

Southern Peach Cobbler
submitted by: aeposey

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

Mix Together
3 tablespoons white sugar
1 teaspoon ground cinnamon

1.Preheat oven to 425 degrees F (220 degrees C).

2.In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3.Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4.Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Reduce heat to 350 and bake until topping is golden, about 30 minutes.



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