Today is the day, people: PEACH COBBLER day!!
It’s peach season around here in Colorado. Have you ever had a Palisade Peach? If not, well, my friends, you are missing out. My father is obsessed……..OBSESSED. He says that late August and early September are his favorite time of the year, all because of Palisade Peaches and Colorado sweet corn. I have seen him make a meal out of a few cobs of corn and a couple of peaches. True story. In his mind, Palisade Peaches are akin to getting his hands on a Mackinaw Peach. “It’s like having a circus in your mouth!” (Virtual high fives to those of you who get that reference and don’t think I’m insane right now.)
Every year my dad uses his precious peaches in about five ways: eating them straight up, sliced over a bowl of Blue Bell Vanilla Ice Cream, sliced over vanilla Greek yogurt, or as peach cobbler or peach pie. Lately he has been on a health kick, so I’ve had to hear him wax philosophical about how the peaches on the vanilla Greek yogurt really ARE every bit as delicious as the peaches on vanilla ice cream. I just roll my eyes at him. It reminds me of the time that my MIL was on Weight Watchers for a long time and passionately defending her diet brownie made in a mug in the microwave as “JUST AS GOOD as a real brownie!!” Yeah…..nobody is buying what you’re selling here, folks. Maybe go eat a real bowl of ice cream (or brownie) and then try to sell that once again with a straight face. 😉
My dad’s favorite “splurge” way to eat his precious peaches is my mom’s Fresh Peach Pie, a recipe which I shared a couple of weeks ago. It seriously is amazing.
MY favorite way to use our precious peaches is this amazing cobbler. For those of you who don’t know, Palisade is in western Colorado near Grand Junction. One summer my sister drove through Grand Junction and got a huge box of Palisade Peaches. Inside of that box was a recipe for Grand Junction Cobbler. This recipe is a gooey version of that recipe. I always top it with a big scoop of ice cream, and I *ALWAYS* go back for seconds. Seriously…….yum.
This is how your cobbler will look prior to baking. You layer the ingredients in the following order: melted butter, dough batter, peach slices, sugar and cinnamon. I have learned the hard way that you should put a sheet of foil (or a huge cookie sheet) underneath this while it bakes, because it can spill over in a sticky, bubbly, burning onto the oven mess. You have been warned.
Now let’s get cooking! This recipe is hard to mess up, comes together quickly, and always impresses a crowd. Enjoy!
- 1 stick (1/2 cup) butter
- 2½ cups sugar (Reserve 1 cup for topping!)
- 1⅛ cups milk
- 1½ cups flour
- 2¼ teaspoons baking powder
- dash salt
- cinnamon to taste
- 4-6 peaches, peeled and sliced
- Preheat oven to 350 degrees.
- Melt butter in a mug in the microwave and pout it onto the bottom of a 9x13 pan or dish.
- Mix flour, ONE AND A HALF cups sugar, baking powder, and salt in a bowl.
- Add milk and mix.
- Pour your oozy, gooey batter into the pan over the butter, but don't mix or stir!
- Peel the peaches. (I usually blanche them --- Google it if you need to.)
- Slice the peaches and lay the slices directly on top of the batter.
- Sprinkle the remaining one cup of sugar over the peaches.
- Sprinkle cinnamon over the peaches to taste. I am usually quite liberal with it.
- Bake at 350 degrees until golden brown, about one hour.
- Top with ice cream and enjoy!
If you liked this recipe then you may enjoy these other seasonal recipes:
Cream Cheese Strawberry Shortcake
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