Peachy Keen!

Picking Peaches

 Peach season is underway!  My first project, after picking 40 lbs. of peaches was peach cobbler.  My husband and I went to a small farm and just kept picking and at the end of it, could not believe that we had so many peaches.  I do plan to can and bake with many more, but they are also so delicious to eat raw.  They are so juicy that I have to eat them with a napkin!

Here is a picture of the peaches attached to the tree.

Peach Cobbler
This peach cobbler showcases the delicious, baked peaches sprinkled in cinnamon sugar with a fluffy, moist cake!

This is the first time that I have tried this particular recipe, but I will never try another.  Almost the entire cobbler is gone after one day.  I read the reviews on this recipe and made several modifications which are reflected here.

Ingredients:


6 fresh peaches
2 teaspoons ground cinnamon
1 cup white sugar

1/2 cup shortening
3/4 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tsp vanilla

1 cup boiling water
3 tablespoons butter

Directions

1) Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish (or two smaller dishes-I used a square 8 x 8 and a rectangular pan equivalent to an 8 x 8 because I was taking one to a friend's house and wanted to leave one at home with my husband)

2) You will need to peel, pit, and chop the peaches.  One way to easily peel them is to stick them into boiling water for about thirty seconds and then put them in an ice bath (bowl with water and ice).

After this, the skins will fall right off.  

Now, to pit the peaches, cut the peach all of the way around starting at the stem and then either pull apart the peach and take out the pit or (if the peach is a little too soft) rock the knife back and forth and then pull open the peach and take out the pit.  

2)  Chop up the peaches and add cinnamon and 1 cup sugar. Set aside.

3)In a medium bowl, cream together shortening and 3/4 cup sugar. Mix in flour, baking powder and salt alternately with milk and vanilla. Pour into prepared pan.

Top with peach mixture.

4) Drop butter in boiling water and pour all over peaches.  The mixture will look too watery, but the water will be absorbed and the cake will puff up.

5) Bake in preheated oven 40 to 50 minutes, until golden brown.

Enjoy!