Fall is just around the bend. The weather is cooler, the leaves are starting to change colors and PEACHES ARE RIPE!!!!!!!!! I wanted to take advantage of both the sweetness of fresh, ripe peaches and the fact that they are one of the cheapest fruits right now, so I made Peach Cobbler. I made it last night and it was really good...I made it tonight and it was FABULOUS! I have two different versions. Some people prefer a sweeter peach cobbler and some prefer to have it less sweet...so I have cobbler for both types!!! I made them both tonight and had taste-testers for both and they loved both of them...so pick your type and try it out!!!
The first pictures are of the sweeter cobbler...baked and served. The second ones show the biscuit mix spread out (uncooked) and then baked and then served. They are both delicious!
5 large peaches, peeled and sliced
2 T lemon juice
2 T orange juice
1 tsp cornstarch
¾ C sugar
½ C butter
1 C finely ground, sifted whole wheat flour
¾ C sugar
1 T + 1 tsp baking powder
1 C milk
¼ tsp salt
Melt butter in 13X9 pan. Mix flour, sugar, baking powder and salt. Add milk to flour mixture. Stir to combine and pour over melted butter. Do not stir. Mix peaches, lemon juice, orange juice corn starch and sugar to-gether in sauce pan. Bring mixture to a boil stirring constantly. Boil and stir for one minute. Remove from heat and pour over batter in pan…don’t stir it in. Bake for 35 minutes at 375 degrees or until crust is golden brown. Serve hot with ice cream!!!
Variation: If you like a less sweet version of peach cobbler, use the following recipe.
2 C Biscuit mix (use the recipe I gave you for the strawberry shortcakes)
¼ C whole wheat flour
2/3 C milk
2 T softened butter
2 T sugar
Make the peach mixture as directed above (you may want to double the peach mixture though, because the biscuits are thicker than the cake in the above recipe). Spray 13X9 pan with cooking spray. Put peaches in the bottom of the dish and top with biscuit mix. You will have to spoon out the biscuit mix and spread it a bit to make it cover the whole pan. Bake at 375 for 30 minutes or until golden brown. Serve hot with ice cream!