We 'inherited' a bumper crop of yard peaches over the weekend. My middle school daughter's friend and her family were on their way out of town for a couple of weeks and wanted to find a taker for their beautiful, delicious peaches. They had been giving peaches to co-workers and neighbors, but still had a healthy amount that needed a home. We gladly obliged!
Yard peaches (peaches from someone's yard) are far superior to peaches from the store or even the farmer's market. The variety of peach that is grown at home is more prone to bruising and the 'shelf life' won't be as long. Eating a fresh, juicy peach in the peak of summertime is a great treat!
There is only so many peaches that can be consumed straight. What to do with all of those peaches? Cobbler, of course!
(The original recipe from my recipe collection calls for a 9 x 9 inch glass baking dish. I used my grandmother's 10-in Corning Ware tart / quiche dish.)
- 1/4 cup butter, melted
- 1 cup all purpose unbleached flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 cups sliced fresh peaches
- Preheat oven to 350F.
- Pour butter in bottom of 9 x 9 inch baking dish and gently rotate dish to evenly distribute.
- Combine flour, sugar, baking powder, cinnamon, nutmeg and blend.
- Add buttermilk and vanilla to dry ingredients and mix until well combined.
- Pour batter over butter.
- Evenly add peaches to the top of batter.
- Bake 45-55 minutes. Cobbler is done baking when a wooden toothpick inserted toward the center comes out clean.
Serve warm or room temperature, with or without vanilla ice cream. Store covered cobbler in refrigerator up to three days.