One of my stops today was at the Wednesday Farmer's Market in Auburn. It is a small gathering but it had all the things you would expect to see at a large Farmer's Market. There was even a wood burning pizza oven on a trailer selling pizza by the slice. What drew me in was the aroma of fresh peaches. I could smell them from the parking lot. I made a bee line for the booth selling peaches. I was short on cash so I told the vendor to stop me when I had $7.00 worth of peaches on the scale. I actually had more peaches than money but the farmer let it slide. Today he was selling Red Globe peaches, a lovely freestone variety, "Great for pies" he said. I came home with the peaches and searched the Internet for a peach cobbler recipe. I chose this recipe from Food.com. called Fresh Peach Cobbler, the Absolutely Best Ever. This was a different type of cobbler than I am familiar with, but it was very good. The vanilla bean ice cream put it over the top!
Here's the recipe just as I found it.
- 6 tablespoons tapioca
- 6 -7 cups fresh peaches, sliced ( or equivalent canned peaches)
- 1 cup sugar ( omit if using sweetened canned peaches)
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup butter, softened
- 1 cup sugar
- 2 cups flour
- 1 ½ cups milk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups sugar
- 2 tablespoons cornstarch
- cinnamon, to taste
- nutmeg, to taste
- ½ cup boiling water
- Preheat oven to 375 degrees F.
- In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
- Mix thoroughly.
- Pour the fruit mixture into a buttered 9" X 13" baking dish.
- In a bowl mix thoroughly the ingredients for the Cobbler Dough.
- Spread over the fruit mixture.
- In a medium mixing bowl, stir together DRY cobbler topping ingredients.
- Sprinkle evenly over the cobbler dough layer.
- Then pour the boiling water evenly over the cobbler.
- (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.