I am almost giddy with excitement when farmer’s markets begin to pop up all over towns. I love them. I love what you can find, I love the people watching, and I love the time with L & B there. I have to say though, I have left the past few a bit unsatisfied. Yes I had awesome herbs and beautiful flowers and honey roasted peanut butter that is to. die. for. but something was missing.
Then July hit and BAM it’s a whole other feeling. That stuff you just crave with markets finally arrives. The air is scented with freshly picked corn. The most juicy and saturated red tomatoes you’ll ever find are sprawled out on white card tables. Berries are lined up like jewels in little blue boxes. Ah yes, this is what summer markets are about.
And then there are those peaches.
Sigh.
I have a love hate relationship with peaches. Give me a good peach in the dead of July and August and it’s all I need. I’m done. It better be good though because there is nothing worse than a bad peach. It’s the ultimate let down. Worse than the Cubs, wait – is that possible?
It’s not but this cobbler more than makes up for it.
- 12 fresh peaches - peeled, pitted and sliced into thin wedges
- 1/4 cup and 2 tablespoons white sugar
- 1/4 cup and 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1-1/2 teaspoons fresh lemon juice & zest of 1 lemon
- 1 tablespoon cornstarch
- 1-1/2 cups all-purpose flour
- 1/4 cup and 2 tablespoons white sugar
- 1/4 cup and 2 tablespoons brown sugar
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup and 1 tablespoon unsalted butter, chilled and cut into small pieces
- 1/4 cup and 2 tablespoons boiling water
- 1/4 cup and 1 teaspoon white sugar
- 1-1/2 teaspoons ground cinnamon
- Preheat your oven to 425 degrees.
- In a large bowl all peach ingredients. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl work on your cobbler ingredients. Combine flour, sugar, brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Eat up!
C
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Courtney
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The Cubs just need to get ripe like a good peach
Hmmmmm! Nothing beats it! You are so amazing baking as well! You put me to shame with my store bought ones…. I’m going to make this today!!! X
Karen recently posted…Life lately
Yea Karen! So glad you are going to try it out – I hope you love it!
I am always jealous of California food bloggers who have year round farmers markets!
I agree, June is kind of a waste, but July and August are awesome!
Love your dessert!!
Biz recently posted…We Do Family Here
Growing up, my best friend lived on a peach farm. I ate so many peaches I have myself a stomach ache at least once a week all summer. Ha! I loooove peaches…but they have to be hard like an apple. Which is weird, I know, since then they don’t taste as “peachy.”
I will definitely try this out this summer. Niagara (where my parents live and where I grew up) is a peach haven.
Thanks for the recipe!
Alanna | Toronto Mama recently posted…Happy Friday and a Free Printable!
OMG – I love this! I could totally give myself a stomach ache from peach overdose although they have to be ripe! Hope you enjoy the recipe.