Peach Cobbler

The peaches in Vancouver this year were plentiful and scrumptious.


They were a little late showing up, but well worth the wait. Their arrival takes me down memory lane to the peach tree that grew on the sunny south side of our family house. As a young girl, I was convinced it was a big secret because no one ever went to that side of the house. But I did, and there they were, plump and delicious peaches growing on a white trellis. It was like a hidden treasure.

Did you know that peaches originated in China many thousands of years ago? Now, they grow all over the world, even in the backyards of Vancouver.

I made this peach cobbler three times to get it just the way I like it. Everyone but me liked all three versions, I hope you enjoy this one.

Peach Cobbler

Serves 4

6-8 medium-sized peaches, ripe, peeled and sliced (about 5 cups)
1/4 cup brown sugar
1/4 teaspoon cinnamon

Topping:

11/2 cups flour
3 tablespoons white sugar, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cups butter
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla
2/3 cup buttermilk
Preheat oven to 350° F.
Mix peaches, brown sugar, and cinnamon together and spread in a 13x9x2 inch pan. Bake for 15 minutes.

For topping:

Mix flour with 3 tablespoons sugar, baking powder, baking soda, salt, lemon zest and vanilla. Using fingertips rub in butter until it resembles coarse meal. Add buttermilk and stir. Spoon batter over hot filling in mounds and bake for 30 minutes until golden.

Other Fruit Desserts To Try:             

Cranberry, Crumble
with Fall Fruit

Cranberry Loaf