Saturday, September 10, 2005

Recipe: Fresh Peach Cobbler

This time of year is peach season in Utah. Because FH is allergic to fresh fruits but still wants to enjoy the goodness of locally grown, tree-ripened peaches, every year at this time I make him a fresh peach cobbler so that he can share in the traditional eating of the sweet, juicy fruits.

Most cobbler recipes say they'll serve 4 to 6. Yeah, 4 to 6 very small KIDS. Real men want more than half a cup of cobbler for a serving! Plus they tend to invite over their real-man friends to show off the fact that they have a wife who can cook like this. So this one makes a man-sized cobbler, which will serve 6 to 8 normal people who really, really like peaches.

Fresh Peach Cobbler

8 large tree-ripened peaches
1 c. sugar
1/2 tsp. cinnamon
1 stick (1/4 lb.) butter, softened
2 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder

Remove pits from peaches; slice into thin slices; remove skin if desired. Toss with sugar and cinnamon. Place in bottom of large casserole dish.

Mix remaining ingredients to make a sticky dough. Drop dough by spoonfuls on top of peaches, making a layer on top. Bake at 350 degrees for 30 minutes or until dough is cooked through.