It’s summer here in the midwest and the peaches are finally looking really nice. They are pretty low in calories but packed with vitamins and minerals. I love them just about anyway, just the way they are, in smoothies or protein shakes, grilled with some honey and mint but today I’m really craving a nice cobbler with some vanilla bean ice cream for sunday dinner dessert. I make a bunch of different fruit cobblers depending on what is in season and I make a lot of Apple Pies in the fall. If you have some ripe peaches left over you might think about making some Ginger Peach Bellinis from Tyler Florence at www.foodnetwork.com they are really good.
Peach Cobbler Recipe
- 8 Ripe Fresh Peaches, Blanched, Skinned and Sliced
- 1 1/2 Cups of Sugar
- 1/2 Tsp. Cinnamon
- 1 Stick of Butter
- 1 1/2 Cups Flour
- 1/2 Cup Brown Sugar
- 1/2 Tsp. Salt
- 2 Tsp. Baking Powder
- 1 Tsp. Vanilla
- 1 1/2 Cups Milk (I used 2% Organic but any kind will work)
- 1 Tbl. Fresh Ginger, Grated (optional)
Preheat oven to 350. Blanch peaches in boiling water for about a minute to easily remove skins and slice peaches in about 8 slices each. Mix peach slices with 1 Cup of the white sugar, cinnamon and ginger if you like and set aside. Melt the butter in the bottom of a 9 x 13 lasagna baking dish and set aside. Mix flour, salt, baking powder, the rest of the sugars and milk together and pour the batter into the baking dish on top of the melted butter, do not stir. Drop the peaches on top of the batter and do not mix it. Bake for about 1.25 hours until golden and bubbly, let it cool before serving. I like to serve it at room temperature or rewarmed with a scoop of vanilla bean ice cream.