Apparently, I feel extra motivated to share recipes around holiday weekends. Perhaps it is the occasion for extra-special meals or, more realistically, we have a lot going on in our lives (much of which is good) and this little space has been a bit neglected as of late. Regardless, I am back with a fantastic, stand-by recipe perfect for July fourth weekend or really any summer evening as it comes together quickly and highlights one of my favorite fruits of the season: peaches.
This peach cobbler recipe was passed on to me by my mother-in-law who is known for her amazing desserts. She was once known to make well over 100 cupcakes in the course of a week as she celebrated the birthdays of her children (three of whom share birthdays in the course of 6 days). We regularly finish dinner around her kitchen table and are promptly greeted by a delicious cake, cookie, or bar, all of which were baked with love for her family.
Peach cobbler is one of our favorite summer desserts (although I’ve got a berry galette recipe (hopefully) coming in the next week, which is plays a close second). I did just a little bit to alter this recipe and we are quite enamored with the result. For as long as peaches are in season, you are likely to find this cobbler fresh out of the oven or lingering in our refrigerator.
Adapted from my mother-in-law, Marsha
3 c diced peaches (leave the peel on)
1/2 c white sugar
2 T flour
1/2 t cinnamon
2 T white sugar
1 c flour
1 1/2 t baking powder
1/2 t salt
1/3 c cooking oil
3 T milk
Preheat oven to 375° and grease an 8×8-inch pan.
Toss the first four ingredients together (through cinnamon) and pour into prepared pan.
Combine sugar, flour, baking powder and salt in a small bowl. In a separate dish, whisk together the cooking oil, milk and egg. Pour the wet ingredients into the dry and stir until just combined.
Dollop the fruit mixture with your topping mixture until you have used all of the topping. Sprinkle turbinado sugar over the top.
Bake for 25 minutes or until the topping just starts to brown.