Henny Penny Farmette

The peaches are ripe now and beginning to fall from the tree. I decided to whip up a fresh peach cobbler from scratch. It’s easy and won’t take more than 15 to 20 minutes to get the cobbler made and into the oven.

Elberta peaches are firm and juicy. That makes them perfect for cobbler, pies, tarts, and jams.

All you need to make this super-simple summer dessert are a few fresh peaches and a basic cobbler batter.

The cobbler crust forms as the fruit and batter bake. The dessert is even tastier with a scoop of vanilla ice cream.

RECIPE: FRESH PEACH COBBLER

Ingredients:

1/2 cup unsalted butter, melted

1 cup all-purpose flour

2 cups granulated sugar

3 teaspoons baking powder

pinch of salt

1 cup of milk

5 to 6 medium to large fresh peaches (peeled, pitted, and sliced)

1 tablespoon fresh lemon juice

1 teaspoon cinnamon or ground nutmeg (optional)

Directions:

Preheat oven to 375 degrees Fahrenheit

Select a baking dish that measures 13 x 9 x 2 inches and pour the melted butter to coat the bottom.

Combine in a medium bowl the dry ingredients (set aside 1 cup of sugar for the peaches). Pour the milk over the dry mixture and stir gently to combine to create a batter. Do not overmix. Pour the batter into the butter-coated baking dish.

Put peaches into a saucepan and cover with the remaining cup of sugar and lemon juice. Over high heat, bring the peaches to a boil, stirring constantly. Remove from heat and pour the peaches over the batter in the baking dish, but do not stir.

Sprinkle the cinnamon and/or nutmeg over the fruit. Bake for 45 to 50 minutes. The cobbler batter will become a crusty topping through which the hot peach filling bubbles through. Serve it hot or cold, plain or with a dollop of whipped cream or a scoop of rich vanilla ice cream. Serves 4-6

Fresh Elberta peaches are firm and juicy, perfect for summer dessert

When our Desert Gold peach trees produced a few peaches at the end of May, we picked and ate all of them.

Now it’s the middle of July, and the Elberta peaches have ripened. Many have fallen from the tree. Over the last week, I picked most of those yellow-fleshed, honey sweet fruits and made peach preserves. With the remaining peaches hanging on the tree and about to drop, I am going to make a peach upside down cake.

The recipe looks long, but it is easy to follow and the cake is reminiscent of the upside down cake my grandmother used to make on her farm, located between Columbia and Booneville, in central Missouri. She always served it with homemade ice cream, made from fresh (cow’s milk) cream. For a quick substitute, you can use a quality vanilla ice cream to complement the taste of the warm peach cake.

Peach Upside Down Cake

 
Ingredients:

 
Three to four large peaches, peeled, stone removed, and sliced to produce 2 cups of fruit
½ cup light brown sugar, packed
1 teaspoon cinnamon
3 Tablespoons butter
1 ¾ cup all-purpose white flour
¼ teaspoon of salt
2 teaspoons baking powder
½ teaspoon cinnamon
½ cup butter (room temperature)
¾ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon almond extract
2/3 cup milk

 
Directions:

Preheat oven 325 degrees Fahrenheit
Grease a 9-inch square cake pan with butter.
Wash, peel, and remove pits of peaches; cut peaches into thin slices.
Combine brown sugar, 1 teaspoon of cinnamon, and 3 Tablespoons melted butter.
Add the peaches and toss to coat.
Arrange the peach mixture in the prepared baking pan.
Directions for making the cake batter:

 
Combine the flour, salt, baking powder, and ½ teaspoon cinnamon in a bowl.
Cream butter and sugar in a separate bowl and add eggs, vanilla extract, and almond flavoring.

Beat until well mixed.
Add the flour mixture to the creamed butter and sugar mixture, alternating with the milk, beating after each addition to blend.

 
Assembling:

 
Spoon the cake batter over the peach slices taking care to spread evenly until peaches are all covered.
Bake for 55 to 65 minutes. A toothpick inserted in the center of the cake should come out clean.
Remove from oven and invert onto a cake plate. Allow 5 minutes for the cake to pull away from the pan and drop onto the plate. Then gently remove the cake pan. Scrape any peach slices stuck in the pan onto top of cake.
Serves six.