We have a peach tree so laden with fruit that the limbs are dragging the ground. Last year we actually lost a major limb to this overabundance, so this year my husband has braced the major limbs with 2x4s. These peaches have looked ripe for three weeks now, but they’re not. We’re getting mighty impatient and I’m thinking of going out there and suggesting in a rather urgent whisper to get with it. Do you think they’re waiting for a rain? Not going to get it, unfortunately.
It is a beautiful sight, all those red peaches amid the green leaves. The whole neighborhood is salivating. First thing I’m going to make, any day now, is peach cobbler. Here’s my favorite recipe. (I’m going to vanilla ice cream on top!)
About 8 fresh peaches, peeled and sliced
½ c sugar. I like half white and half brown.
1 t. cinnamon. This is the secret ingredient!
¼ t. salt
1t. lemon juice
2 t. cornstarch
1 c. all-purpose flour
½ sugar (or ¼ c white, ¼ c brown)
1 t. baking powder
½ t. salt
6 T unsalted butter
¼ c very hot water
Oven at 425 degrees.
Combine peaches, sugar, cinnamon, salt, lemon juice and cornstarch. Coat the peaches evenly and bake all that for 10 minutes in a 2 qt. dish.
In a large bowl, combine flour, sugar, baking powder and salt. Crumble the butter into it until mixture looks like coarse meal. Use the 1/4c. water to finish combining.
Remove peaches from oven and drop spoonfuls of topping over them. You might want to sprinkle the entire cobbler with 3T white sugar mixed with 1t. cinnamon. Bake until topping browns, about 30 minutes.