There is nothing like them, is there?
But finding good quality fresh peaches is a challenge out here in the west, where we're miles away from normal fruit shipping routes! But something new has come to town - The Fruit Club!
Now we have access to fresh fruit all year long. I'm in heaven!
I bought some peaches last week and ate as many of them as I could fresh out of the box. But fruit does have a shelf life, and eventually you have to make something with it.
Years ago, when we lived in Abilene, Texas, our church had a food booth at the local fair.
Actually, it isn't quite accurate to call this event a "local fair." It's actually the West Texas Fair and Rodeo, and it's really a smaller version of the famous Texas State Fair.
Anyway, our food booth was known for two things: onion rings and peach cobbler.
When I saw those peaches sitting on my kitchen counter, I got a craving for peach cobbler like we served in Texas. So I went hunting for a recipe.
I came to the Yankee Belle Cafe first, of course. I discovered that Mindy really likes peach cobbler! You'll have to check out one of her cobbler posts here.
But Mindy's cobbler is a bit different than the West Texas version I was looking for, so I pulled out Betty Crocker and my red plaid Better Homes and Gardens, and started browsing. But I still didn't find the perfect recipe...
So I threw in a bit of this and a bit of that, and ended up with a cobbler my husband is still raving about!
Jan's Peach Cobbler
about 6 cups peeled and sliced fresh peaches
1 cup sugar
1 teaspoon cinnamon
4 teaspoons arrowroot powder (or corn starch)
1/4 teaspoon salt
1 cup flour
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/4 cup cold butter
1 egg, slightly beaten
1/4 cup milk
Mix the peaches, sugar, cinnamon, arrowroot powder (or corn starch) and salt together. Put the mixture into a medium pan and heat up. Use medium heat, and cook, stirring occasionally, until the mixture is thick and bubbly. My peaches were so ripe that they made their own juice, but if you find yours are a little dry, add up to 1/4 cup water.
Meanwhile, make the shortcake topping -
Stir the flour, baking powder and sugar together. Cut in the butter. Beat the egg and milk together (slightly), and add to the dry ingredients. Stir just until mixed.
Pour your cooked peaches into a greased square baking dish,
then drop the dough on top in nine splotches.
Bake for twenty minutes at 400°.
And of course, serve with ice cream!!!!
Are you craving cobbler yet?
In other news, my dear husband and I celebrated our 34th anniversary over the weekend. We took a quick trip to one of our favorite towns: Buffalo, Wyoming.
I can't describe how beautiful it is there, and the Big Horn Mountains aren't even close to the beauty of the Tetons or Yellowstone. Wyoming is one wildly lovely state.
For more pictures, you can read my post about our trip there two years ago. Go here. I mean it, go there. The scenery is so beautiful!
But back to our business at hand - What is your favorite summertime dessert? Tell us in the comments!
Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.
Stop by Jan's website to learn more about her books: www.JanDrexler.com