Tuesday, June 01, 2010

It doesn't get much better than this

Texas Peach Cobbler
Cooking Light Annual Recipes 2008 Copyright 2007

4 cups sliced peeled ripe peaches (about 2 pounds)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract

6 tablespoons butter
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
3/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
Dash of ground cinnamon
1 cup 1% low-fat milk
1/2 teaspoon vanilla extract
1 tablespoon turbinado sugar (I used regular sugar)

Preheat oven to 350°.

To prepare filling, combine first 4 ingredients in a medium bowl; set aside.

To prepare batter, place butter in an 8-inch square baking dish. Place dish in oven 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 teaspoon vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350° for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.

Yield: 8 servings

Nutritional Information: Calories:294 (28% from fat) Fat:9.3g (sat 5.7g,mono 2.4,poly 0.5g)Protein:4.2g Carbohydrate:51g Fiber:2.2g Cholesterol:24mg Iron:1.3mg Sodium:235mg Calcium:118mg

I bought the most incredible peaches on Friday. I can't remember the last time I tasted such a good peach. They were so good, I wasn't going to use them in a recipe but as good as they were, I couldn't really eat them all before they were past their prime so I made this. Not only were these peaches flavorful and juicy, they were incredibly well-behaved and let me peel their skins right off of them, making this a cinch to prepare. I served this with Green's Homemade Vanilla Ice Cream, which is one of my favorite vanilla ice creams, outside of Häagen Daz. It was definitely worth using those perfect peaches in this recipe.


Alisha said...

Oooh that looks so good. The kids and I are moving to Scranton in 2 1/2 weeks (yeah!) so hopefully we'll be able to get peaches from the same grower. :) (The ones here in Vegas are AWFUL)

The Cookbook Junkie said...

These actually weren't local peaches but they were grown somewhere in the USA. The non-local produce has been pretty good lately. I've had some great corn from Georgia. I prefer local produce but so far that is limited here.

Welcome back to PA. I still have family outside of Scranton that we visit regularly since we're only 2 hours away.

Sheila said...

I don't like most cooked fruits but I absolutely love peach cobbler. I have 2 peach trees so maybe I'll get some peaches so I can try this out soon.

Mrs. L said...

The peaches around here haven't been that good so I'll have to wait a bit to try this. Nothing compares to a good fresh juicy peach!

Alisha said...

Thanks :) Let me know if you get up there and want to get together... I think that would be fun!

I'm just looking forward to seeing some scenery that isn't brown .. man life in the desert might be good for some but not for me.

Chef Aimee said...

Nope, it doesn't! I love peach in the summer over all other fruits...gosh this looks great!

~~louise~~ said...

Holy goodness. To think, Marion just brought home a batch of peaches. I can only pray they are full of ripe goodness. I'd love to make a peach cobbler and your Texas style delight sounds mighty good.

Thanks for sharing and good luck with the townhouse:)