Tag Archives: Peaches

Luscious Peach Pie

Luscious Peach Pie
Luscious Peach Pie

I experience some real joys from living in the country.

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In the early morning, I can sit on my front porch in the solitude of nature. I enjoy the sights and sounds of the world coming awake, from the buzzing of the hummingbirds to the babbling of the nearby brook.  Often a momma deer and her newborn will come to the creek to drink or nibble on nearby foliage.

Truly, for me, the one downside is the limited quantity and quality of internet service in our area.  Our internet is supplied by satellite and I suppose that is better than none.  But when 10 family members converged on our homestead the first of the month our internet data allotment slipped away faster than ice cream melting on a hot Tennessee afternoon!  Our little 11-month old great-grandson Elijah was the only one who didn’t sport a data-devouring device!

Summer's Bounty
Summer’s Bounty

I share this information simply to say … I haven’t had enough data to blog and share some of our fun summer recipes! This morning I got up at ‘O dark hundred and beat back the data gremlins to write for a few minutes!

Alice's Peach Pie
Alice’s Peach Pie

But wait there’s more! Click to continue reading

Our Favorite Peach Cobbler

My mother-in-law grew up about 3 miles from where our home is today. She went to school in the area, married here and began raising her children here. She is southern through and through. She knows good southern cooking when she tastes it.  If I were even halfway smart I would only cook yankee-style from my own Nebraska roots when she is visiting. But oh-no, I must serve her favorites from her roots — which includes peach cobbler.

I’ve made Fruit Cobbler For Dummies time and again, but when I ran across Southern Peach Cobbler recipe from Barefeet in The Kitchen, I couldn’t resist.  Mary says she made peach cobbler every two weeks for a couple of months until she found the perfect cobbler. Sounds good to me.  Let’s go!
This recipe begins with 8 to 10 cups of fresh peaches. Do yourself a favor and start with a BIG baking dish. Mine is 12″ x 15″ and worked great. I started with 10 cups of frozen peaches from freezer. Hey, they were fresh once.  Now they are partially thawed and looking lovely.  I added white sugar, brown sugar, cinnamon, lemon juice, and cornstarch. The cornstarch will thicken the juices as the cobbler bakes.
At this point I cranked it up a notch with a cup of blueberries.  Also from the freezer, but originally freshly picked from the garden! At this point the fruit is popped into a preheated oven for about 10 minutes.  While the peaches are heating up I  made the biscuit dough. My sous-chef dish-washing mom did the honor of dropping this dough across the hot peaches using our medium-sized cookie scoop.  A sprinkling of cinnamon and sugar and back to the oven for about 30 minutes or until the peaches are bubbly and the cobbler is nicely browned. Out of the oven, cool a bit and …
Oh my  word! I only wish you could take a taste of this cobbler. Juicy, fresh, lots of biscuit, oh-so-good! The Chief really likes the biscuit top and so I made sure there is plenty to last with all that fruit.

I realize Thanksgiving is next week, but not everyone wants to make pie for TG dessert.  Cobbler is fast, easy, and quite a crowd pleaser!

~Blessings, Catherine

Our Favorite Peach Cobbler
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Cook time
An excellent recipe adapted from Barefeet In The Kitchen. I increased the cobbler ingredients giving plenty of good biscuit-y topping.
Serves: 12-16
Peach Filling Ingredients:
  • 8 to 10 cups fresh peaches, peeled, pitted and sliced into thin wedges.*
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon fresh lemon juice
  • 2 teaspoon cornstarch
Topping Ingredients:
  • 3 cups all-purpose flour
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 sticks unsalted butter, chilled and cut into pieces (1 cup)
  • ¾ cup boiling water
Cinnamon Sugar Topping Ingredients:
  • ¼ cup white sugar
  • 1 teaspoon cinnamon
  • Whipped cream
  1. Preheat oven to 425 degrees F. Grease a large baking pan (12"x15")**.
  2. In a small bowl, combine all the dry ingredients for the peach filling. Stir to combine and set aside.
  3. In a large bowl, combine the peaches and the lemon juice and then add the dry ingredients. Stir well to coat evenly and then pour into the large baking pan.
  4. Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Blend in the chilled butter pieces, using a pastry blender or your fingertips.
  5. Stir in the boiling water, just until combined.
  6. Remove peaches from the oven and drop the topping over them in spoonfuls. (I use my small cookie scoop and it works great.) Sprinkle the cobbler topping with the cinnamon/sugar mixture.
  7. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 30 minutes.
  8. Serve warm or at room temperature, adding a dollop of whip cream.
When in season, I freeze fresh peaches in lemon juice and a light sugar syrup. Slightly thawed, they work well in this recipe.

* The original recipe calls for a 9" x 13" pan, but it will over-flow and make a mess. If you don't have an extra large baking pan, consider using two smaller pans and dividing up the cobbler.

Multigrain Buttermilk Pancakes with Peach Compote

Walk Through The Bible In One Year
Week 25 reading plan Psalm 119 through 150
Click on the colored link to read each day’s scripture.

Monday Psalm 119:1-88, Tuesday Psalm 119:89-176,
Wednesday Psalm 120-125, Thursday Psalm 126-132,
Friday Psalm 133-139, Saturday Psalm 140-145,
Sunday Psalm 146-150.

Ready or not a new week is upon us!  I hope you had a good weekend and are ready for another busy-as-usual midsummer week.  We had almost 2 inches of glorious rain in the past few days and it has turned our very browned and burned up world quite green.  It amazes me how just a bit of rain can change our attitude, our view, and definitely our garden!  Our first fruits have arrived from our cantaloupe patch.  The Chief had the honor of cutting up the first one.  It tastes as sweet as any candy — juicy and fresh.

Speaking of juicy, two weeks ago my quite generous sous-chef dish-washing mom bought us this newfangled juicer. Continue reading Multigrain Buttermilk Pancakes with Peach Compote

Fruit Cobbler For Dummies

When You Want To Be Patient

Be still before the Lord and wait patiently for him; do not fret when men succeed in their ways, when they carry out their wicked schemes. Psalm 37:7

I waited patiently for the Lord; he turned to me and heard my cry. Psalm 40:1

WHAT are you thankful for this thanksgiving season?  Send your comment and I will post over the next week. 

I know next week is Thanksgiving and a lot of food blogs have recipes for the big meal.  However, I cleaned out my frig this week and I have peaches that need to be eaten!  These peaches are off of my husband’s peach tree and so between growing, spraying, pruning, keeping the birds away, picking, washing, and canning them I never want to waste a single peach! Mom wandered by the kitchen and asked what I was making and I said, “Peach Cobbler for Dummies” and she thought for a moment and said, “well, that isn’t very nice.”  I then realized that since she and my husband are the intended recipients she thought I was calling HER a dummy!  I laughed and said, “No, not you (dummy) that is the name of this recipe!”  🙂  And, it is Fruit Cobbler For Dummies – meaning it is so simply anyone can do it!  I used peaches today and sprinkled in some blueberries, but the recipe is good for more than peaches and just about any berry will work.  I also like the fact that the ingredient list is small and this can be made, baked, and on the table within an hour!  A perfect dessert when unexpected guests are arriving.  I have used the recipe with fresh or frozen fruit.  A couple years ago I bought a bag of triple fruit mix from the frozen section of the grocery store.  The strawberry, blackberry, and raspberry mixture made a fantastic cobbler!

I have been surfing some of my favorite food blogs and over the next week I will be sharing some recipes I find interesting.  The Brown-Eyed Baker has recently posted a recipe for Make-Ahead Homemade Gravy and a colorful Cranberry Sauce.

From my own recipe archives take a look at Spicy Cupcakes With Banana Buttercream Frosting.

Fruit Cobbler For Dummies
Prep time
Cook time
Total time
Fruit cobbler so easy to make - the name says it all! Fresh or frozen fruit, either one works great for a delicious hot out of the oven cobbler.
Serves: 12-15
  • 1 cube Butter
  • 6 to 8 cup Peaches or Berries, Fresh or Frozen
  • 1 cup Granulated Sugar
  • 1 cup Self-Rising Flour
  • 1 teaspoon Baking Powder
  • a pinch Salt
  • ⅔ cup milk
  1. Melt butter in a 9"x13" pan.
  2. Add enough peaches, berries, or sliced fruit to cover the bottom of the baking dish. Sprinkle with extra sugar to taste based on the sweetness of the fruit being used.
  3. In a separate bowl mix dry ingredients and add milk.
    Pour mixture over the sweetened fruit.
    Sprinkle lightly with cinnamon and sugar.
  4. Bake at 350 degrees for approximately 35 minutes.
    Serve warm with cool whip or ice cream!
I used peaches and frozen blueberries as shown in the picture.  The combination makes for a really tasty fruit cobbler.  I didn't add sugar to the fruit and it made for a slightly tart cobbler with a sweet topping.  Beautifully delicious!

Happy Cooking!

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