Hot off the press – Three summer recipes for your dining pleasure. These were all made with the peck of peaches we picked from Vogel Orchards (see last post). Nothing like a little fresh from the vine fruit action to kick off a lazy summer weekend at home. I’m not much of a recipe follower so all of these are my own creations, I must warn you though – I’m also not much of a recipe notetaker 
I tried to recall all my steps to the best of my ability, the combos are so good though we really can’t go wrong.
Peaches:
~ 2 cups sliced fresh peaches
~ 1 cup mini marshmallows
~ 2 tablespoons brown sugar
~ 2 teaspoon cinnamon
~ 1 teaspoon vanilla
~ 1 tablespoon maple extract
Crumble:
~ 1 cup granola (I used Cascadian Farms Maple Brown Sugar cereal)
~ 1 cup Old Fashioned Oats
~ 3 tablespoons brown sugar
~ sprinkle of cinnamon
Preheat the oven to 385 degrees F.
Place the sliced peaches in the dish and combine mini-marshmallow, brown sugar, cinnamon, vanilla, and maple extract. Bake for 10 minutes. Mix granola and oats together, add sugar and cinnamon. Remove peach marshmallow mixture and pour on your topping. Bake for 20 minutes. (Check around 15 to make sure the oats aren’t getting too toasted on top. (I don’t remember how long I cooked it and I don’t want yours to burn. Really, your just trying to get it nice and crunchy) Eat plain, with whip cream or with ice cream. It would even be great for breakfast served with yogurt.
If you’ve never combined marshmallows and fruit before, then you are in for a real treat. They melt to create an ooey, gooey sweetness like nothing you have ever tasted. Peaches & Marshmallows in the summer our my families favorite. Maybe they will be yours now too.
Peach Filling:
~ 4 cups peeled and sliced fresh peaches (pop in boiling water for 30-45 seconds, then the skins peel easy)
~ 3/4 cup brown sugar
~ 1 teaspoon cinnamon
~ 1 teaspoon vanilla
~ 1 tablespoon flour
Crust:
~ 1 cup flour
~ 1 teaspoon baking powder
~ 1/2 teaspoon baking soda
~ 3 tablespoons brown sugar
~ 2-3 tablespoons cinammon
~ 4 tablespoons unsalted butter, cut into small pieces
~ 2/3 cup buttermilk (or milk + lemon juice if you don’t have any on hand – see below)
Preheat the oven to 425 degrees F.
Smear butter all over the bottom of a shallow baking dish (mine was 1 1/2 quarts). Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl. MIx in the butter with your fingers or a fork. Add buttermilk and stir to form a soft dough. (If you don’t have buttermilk on hand, squirt some lemon juice in the bottom of your measuring cup then add regular milk)
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm.
Nothing mind boggling here, just a classic southern cobbler. Best straight out of the oven, smothered in whip cream or even better, vanilla ice cream.
This is the same recipe as the cobbler, only I increased the flour by 1/2 a cup (I used 3/4 c wheat & 3/4c white for this one) and added 1 egg. I just mixed the whole thing together (after I baked the peaches for 10 mins - see recipe above) and poured it in a pie pan. It was delicious with my chai tea and a big dollop of whip cream .:)
Added to Tasty Tuesdays
