of fresh peaches, sliced (I used 7 of the ones that you see in the picture) ½ cup sugar (my peaches were really sweet, add more sugar if needed) 3 tbs corn starch ¼ tsp salt zest of one lemon 1 lemon, juiced 1 stick butter, melted 1 cup all purpose flour ¾ cup sugar ½ cup sliced almonds 2 tsp baking powder 1 tsp salt 1 tsp cinnamon ¼ tsp nutmeg, grated Instructions Slice peaches and place in a large bowl., Add the sugar, corn starch, lemon zest, lemon juice and salt. Mix well and set aside. In another bowl, add the melted butter, flour, almonds, baking powder, salt, cinnamon and nutmeg. Stir until well combined. Prepare a 6x9 inch baking dish by spraying it with cooking spray or coating it with butter. Place the peach mixture evenly in pan. Top the peaches with crumble mixture evenly on top. Cover loosely with tin foil and bake at 350 degrees for about 45 minutes. After about 15 minutes, remove tin foil to brown the top. Let sit for at least 15 minutes before serving. 3.2.2807
of pork butt, chopped and browned. 16 onions diced, 48 cloves of garlic minced, 5 bushels of green chili’s peeled and chopped, 96 cups of homemade chicken broth…. seriously?!
So, we had PeachCobbler with Bourbon Cream and Candied Pecans for dessert tonight. These thoughts sent me down to the freezer to "harvest" one of the bags of peaches that I prepared and put into the freezer last fall
I told him about my peach overload situation and he suggested a peachcobbler for his party. A few weekends back, we took a day trip down to the Hollin's farm in Virginia where we picked peaches and black raspberries among other fruits and vegetables
It was a perfect reminder that summer is right around the corner and to compliment our dinner I made an amazing, yet very easy, cobbler with our favourite fruits of the summer season – strawberries and peaches