Friday, August 13, 2010


Simple, easy, and quick are three of my favorite words when it comes to recipes. This peach cobbler is all three. The word cobbler for food comes from the phrase "Cobble up" which means to put together in a hurry. Although it is cobbled up, it looks and taste like you spent a great deal of time on it.

I have followed Shirley's, the Cherry/Berry/Peach Lady, advice about ripening peaches and  it works fantastically.  I have no brown spots on my peaches.  See her advice in: 8/10/10 Post.  See an easy way to peel peaches in: 7/28/10 Post.

Red Haven Peaches.

I like to use fat-free evaporated milk as it is like using a substitute for cream. It is thicker than regular milk and adds a creamy touch. It also adds extra calcium. So even though there is butter and sugar in this recipe, there is also beautiful fruit and calcium.

Tom’s step-aunt’s daughter lives in South Haven, Michigan where Michigan State University developed the Red Haven and other “Haven” peaches. South Haven is on the Western shore of Michigan where the sun sets in all its red, yellow, purple, peach, and pink glory over Lake Michigan. Living near Lake Michigan not only gives one sunsets, but it also gives a sense of times march through the seasons as the sun slowly moves north after the Summer Solstice and then heads back south again after the Winter Solstice. This movement along the horizon, while gradual, is very apparent to those of us who watch it. It reminds us that time is passing as the sun slides north then south then north again in a never ending cycle.


Whipped cream?

Or vanilla ice cream.  Whatever your choice, please enjoy!!!!

1 stick butter
3 to 4 c sliced peaches, fresh or frozen peaches work equally well
½ c sugar
1 c sugar
1 ½ c flour
2 T baking powder (recipe says T)
1 ½ c milk, evaporated milk works well (12oz can)
1 t vanilla
½ to ¾ t nutmeg
Vanilla ice cream or whipped cream

Ingredients: Flour, sugar, baking powder, milk, butter, nutmeg, vanilla, and peaches.

Melt the butter in a deep casserole dish or baking pan in a 350° oven. Watch carefully so it doesn’t get too brown or burn. In a bowl, mix the peaches with ½ cup sugar. Set aside. In a separate bowl, combine 1 cup sugar, flour, and baking powder. Whisk or stir together. Add milk and vanilla. Whisk or stir until smooth. Pour over melted butter in baking dish. DO NOT STIR. Spoon peaches over top, juice and all. DO NOT STIR. Sprinkle with nutmeg. Bake at 350° for 50 to 60 minutes or until browned on top.

Put butter into baking pan or casserole.  Put pan in 350° oven until butter melts.  Watch carefully so the butter doesn't burn.

Peel and slice peaches.  Add 1/2-cup sugar.  Mix.  Set aside.

Combine flour, sguar and baking powder.  Mix well.

Add milk and vanilla.  Mix well.

Batter is ready.

Butter is ready.

Pour batter over the butter.  DO NOT STIR!

Put peaches with juice over the batter.  DO NOT STIR!

Sprinkle nutmeg over the peaches.

Cobbler ready for the oven.

Baked too long.  Busy having lunch with family out on the deck and forgot about the cobbler.  It was still delicious!

Ready for whipped cream or ice cream.  I like whipped cream on it, but cobbler is also wonderful just plain.  Enjoy!!!

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