From My Kitchen to Yours

Peaches and Cream (Cobbler) – From My Kitchen to Yours

MamaMickTerryGallery

peaches-and-cream

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The aroma of fresh, roasted or baked peaches fills my spaces with warmth and pleasure. Can you think of anything else that smells like a peach? Oranges, lemons, and limes smell citrusy. Apples carry the scent of clean green or crisp honey. The bouquet of  strawberries and blueberries melt together into a sweet nosegay of light essence and sugar.

How do you describe the fragrance of a peach? If you have one, grab it and put it under your nose. Do you recognize that scent?

I call it Eau de nostalgia.

~~Peach butter bubbling on grandma’s stove after another successful harvest–a mixture of sugar, cinnamon and juicy golden orange and yellow flesh.

~~Plump butts lined in rows of a crate boasting the graphics Colorado Peaches that mama bought from the grocery store–she had to order them weeks ahead of time.

~~Peeling the fuzzy from the juicy and seeing how long I can make the peel before it breaks and falls into my mouth.

peach-peels

~~The sweet but pungent scent of burnt sugar when the peach juice bubbles over the side of the pan and onto the floor of the oven.

~~Remembering one of the first desserts my mom taught me how to make, and how it was a staple food for 100 windy degrees of Kansas June days during wheat harvest.

Even if you don’t consider yourself a cook, this recipe is one you can make in your sleep. You probably won’t have to shop or even write it down because the ingredients are sparse. From my kitchen to yours: Peaches and Cream Cobbler.

finished3

Peaches and Cream Cobbler

Ingredients:

4-5 fresh peaches, or equivalent canned peaches
6 TBS Butter
3/4 cup of flour
3/4 cup of sugar
1 egg
Sugar and cinnamon for taste.

Preheat oven to 350 and spray and 8×8 baking pan or casserole dish.

Peel and slice 4 or 5 large, ripe peaches into the baking dish. Sprinkle a bit of sugar and cinnamon over the top. Set aside. If you don’t have fresh peaches, or enough fresh peaches, supplement with canned peaches – juice mostly drained.

sliced-peaches

For the batter:
Melt 6 TBS butter and reserve
Combine 3/4 cup of flour with 3/4 cup of sugar
Toss in one egg and stir till crumbly. Add the melted butter and stir. The mixture should resemble a very thick pancake batter. Add 1/2 tsp of cinnamon or as desired.

Spoon the batter over the top of the peaches. It should cover most of the top.

Pop into the oven and bake until bubbly and brown – usually takes about an hour, sometimes longer if your peaches are extra juicy.

Eat while hot – serve with heavy cream or ice cream.

Place leftovers on the counter – watch it disappear over night. Especially if there’s a teenage boy living in your house.

Going*
Going*
Gone*

 

*Note the amazing 12-hour time-lapse photography 

Extra treat: Instead of ice cream or pouring the whipping cream over the cobbler, you can whip it into a dessert topping.

Whipped Heavy Cream Topping: Place a glass bowl with the mixing beaters in the freezer for about 20 minutes. Remove the items from the freezer and immediately pour heavy whipping cream into the bowl. How much? I have no idea!! I just pour until the bottom is adequately covered – probably 1 cup. Whip on high-speed until the cream starts to foam. At that time, add a small amount of granulated sugar – a couple of TBS at time and keep mixing until the peaks are soft, yet firm. Keep mixing and adding sugar until desired taste and consistency….so good!! Add vanilla if you like.

Spoon over the cobbler, on pumpkin pie, or just eat it by the spoon. I won’t tell if you do 🙂

peaches-and-cream2

*****

Note 1: Planning to make recipes available on a semi-regular basis. Shooting for Saturdays, but not making any promises on every Saturday.

Note 2: I did NOT arrange those pretty eggs. I went to pull them out of the fridge and found them like that. I looked at my husband and he said, “What?” Upon further questioning he said, “Hey! 18 eggs fit perfect when you don’t just throw them in there.”

Note 3: If you’d like to print this recipe, I’d recommend going to the “From My Kitchen to Yours” tab – I’ll keep all the recipes over there. Right click and print.

Also – I FINALLY figured out how to add a Pinterest button to my photos – hover over the photo and pin it to your page, then it’s there forever ❤

Have a great weekend!

83 thoughts on “Peaches and Cream (Cobbler) – From My Kitchen to Yours”

      1. I’m not sure if I did this right yesterday, but I commented on your lovely blog..what exactly is shiny metal objects That you don’t want around?? Mind is in the gutter!! Anyways keep up the good work everyone’!! Loved the stories y’all shared..and as far as the window peeper goes I’d be willing to bet he had to hide his boner..love it don’t really know what web site your wanting…I’ve got a few

        Liked by 1 person

      2. Hi Terry!
        Thank you so much for taking the time read and comment. You have me rolling with laughter 🙂 I’m gonna hop over to your place and see more about you 🙂
        And yes…the shinier the better!
        Michelle

        Like

      1. Alas, peach season (local from South Carolina and awesome) seems to have ended at my local grocery store. Still, it might be worth a road trip down the mountain to Walmart. I’ll bookmark the recipe.

        Liked by 1 person

      3. I remember my grandmother canning peaches (special trips from Chicago over to Michigan to farm stands) and other things. Their house (built around 1910) had a fruit cellar where all tose jars lived.

        Liked by 1 person

      1. Thank you, I’m well. We recently downsized to a new place. Now we’re settling in and I’m getting back to my routine. Am querying my third book and working on my fourth. Hope your writing is going well too!

        Liked by 1 person

      3. Thank you! I appreciate that very much. I may just do that when a publication date is near. Early reviews are so critical. (And tonight, I’m making your recipe for dessert. Hubs is going to love it! Me too, of course. Bought the vanilla ice cream for it yesterday. 🙂 )

        Liked by 1 person

  9. **Peeling the fuzzy from the juicy and seeing how long I can make the peel before it breaks and falls into my mouth**

    —-beautiful presentation.
    And you make it sound absolutely delectable and delish and devourable!

    Ps. the eggs are pure poetry!

    YUmmmmmmmmmm.

    Liked by 1 person

    Reply

    1. I think I will definitely be spending more time in my family recipe book. Cooking is a comfort and a large part of who I am. Plus…I keep telling myself that the calories are cut in half when shared with a memory or two 🙂

      Liked by 1 person

      Reply

    1. You are so right, my friend. It’s going to be the theme moving forward.
      It is SO awesome to see you here. I just told Cayman that this, yet again, proves the way to a man is through his stomach. How are you? Are you still doing your Saturday suppers?? I always enjoyed reading those tweets while you were creating 🙂

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  13. They say that the sense of smell is one of the most evocative to the memory. I have to say, this was probably the most beautifully written recipes I’ve ever seen. That being said, I would still probably manage to find away to completely mess up the peach cobbler. I once burned a frozen apple pie.

    Liked by 1 person

    Reply

    1. Awww…thank you, Marissa. I love LOVE taking simple recipes and adding the nostalgia and back story. I have so many memories that surround my childhood kitchen as well as the one I manage to burn things in now. BTW: I think it’s very easy to burn a frozen pie – I do it all of the time!
      Thank you again for your sweet words – you truly made my day :0)

      Like

      Reply

    1. Hey Nate!!!! Oh my goodness – how are are you?? Thank you so much for being here. As for the 12-hour shelf life…it lasted that long because I served it a dinner and then we went to bed 😉

      Like

      Reply

    1. Of all of those you mentioned, baking is probably what I do best. Now…if I could figure out how to write and get these kids raised, then I’d be good. As for satisfying the husband, well, um…the jury is still out on that 😉

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  18. That looks, sounds, and smells absolutely delicious!!! Wish I could eat it. I’ll enjoy a peach for sure. Several weeks ago, a neighbor invited me over to help myself to her tree’s peaches. They were so ripe that by the time I got home, they were bruising. I peeled the skins off and cut them up right away, putting them into a few baggies and popping them into the freezer. I enjoyed them in morning smoothies for the next few weeks.

    Liked by 1 person

    Reply

    1. Peaches freeze so well and are great in smoothies! You are so good with your sugar restriction. I told my mom that I would be including some healthier recipes in the future…and she said, “That’s okay – but not too many?” LOL! Next up is biscuits and gravy, so I told her not to worry 😉

      Liked by 1 person

      Reply

      1. Well, these days I’m allergic to eggs and dairy, and am not eating much for grain, so peaches it is. As a household we’ve gone gluten free and dairy free as well (for Little Man). I make a mean GF-DF cornbread though.

        Liked by 1 person

      3. I buy corn meal (usually Bob’s Red Mill) and use the recipe on the bag with lots of subs and one addition. I substitute Bob’s Red Mill gluten free 1 to 1 baking flour for the flour. Sub almond milk for milk. Sub 1/4 cup Earth Balance spread for butter. And I often sub honey for sugar. I add 1 cup grated fresh zucchini. Bakes a little longer than called for because of the extra moisture.

        Liked by 1 person

  19. Awesome! I have saved this recipe. I am not a huge peach cobbler fan, but my hubby is and I will make it for him. I bet your recipe is amazing!! My grandmother made apple cobbler and blackberry cobble when I was a kid. I really don’t like blackberry… I don’t like the seeds or the texture but I love apple.. apple pie, apple cobbler. apple crisp, apple dump cake… see where I am going with that?? he he! I am going to look and see what else you have hiding under your From My Kitchen To Yours..tab! I bet there is another gem or 2 or 5 I need to have! 😉 ❤

    Liked by 1 person

    Reply

    1. You are so cute! I love LOVE apple anything, too. Apple pie and apple crisp especially. I don’t have a lot under the Kitchen tab, but I will be adding to it weekly. I’m also with you on the blackberry – those seeds always seemed to find the spaces in between my teeth and drove me crazy.
      Just curious…do you like rhubarb??

      Liked by 1 person

      Reply

  20. This looks peachy.

    I realize it’s a corny reply to a tasty post, but that’s how I roll.

    Are you turning all Martha Stewart on us? WIthout the prison duds or overpriced swag, I mean, And seriously, is there a cobbler that doesn’t get even better with ice cream? Other than the cobbler that plys his trade in the village square, I mean.

    Cubs and Indians, Mama. You called it!

    M

    Liked by 1 person

    Reply

    1. I love corny. I love peachy. And I love seeing you over here.
      You know…the way to a man’s heart is through his stomach and I even got El Guapo to come out of hiding.
      While I will never turn Martha Stewart on you, I do plan to do more of this. Cooking was one of the first worthy things I learned to do – not talking about it would be leaving out a huge piece of who I am. I can’t wait to do more of this. Thank you thank you for reading! I see that you have a new piece up. SQUEAL!! Lovely Fire AND Drinks in one day?? I’ll be popping over there later.

      PS: I almost cried when the Cubbies finished the Dodgers with a double play. What a feeling!!

      Liked by 1 person

      Reply

      1. Guap! Catching the Peach Cobbler Wave!

        Cook away then Mama. Cook away.

        And yes, two posts. One by Jennie and one by this guy. It’s a Declan/Jennie kinda day.

        The Cubs and Indians. In the World Series. Yep, the zombie apocalypse is happening. Tomorrow.

        Liked by 1 person

      1. Yes! I’m still struggling to find time to post more too. All of my pockets of free time were going toward marathon training. Time to pick up the pen (or the keyboard) again!! 🙂

        Like

    1. Well, hello new friend!! Thank you for the read and the follow. I’ve been away from the blog to write a novel, but I hope to provide some new content next month. I already love the name of your blog – I’ll be over to visit, too. Thank you again !
      Michelle

      Liked by 1 person

      Reply

  27. I haven’t had peach cobbler in such a long time!!! I love it, when I was little it was one of my mom’s favorite desserts to make. We would go to our friends , pick the peaches and make everything from scratch. I miss that! Thanks for this yummy looking recipe, I’m going to definitely put it on my list of things to make!! Comfort dessert.

    Liked by 1 person

    Reply

    1. Hello! WOW! I am so sorry for this late reply. You are so kind to stop and comment. Tasty Vittles sounds just up my alley. I will be sure to visit when I’m back in July. Thank you again for being here 🙂

      Like

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