I wait all summer till the local peaches are ripe, then buy up a bushel to eat plus freeze for later. Who knew Indiana could rival Georgia for the sweetest, juiciest peaches? Buying local means the fruit is picked at the peak of ripeness…making for an ultra juicy, succulent product. I make at least one peach crisp, pie and cobbler each summer. A cobbler is basically pie filling with a tender biscuit topping. I was planning to add a cup of fresh raspberries to this dessert…the peach-raspberry combo is one of my favorites when it comes to summer treats. But I was multi-tasking and totally spaced the berries in the fridge. Feel free to add some to your cobbler…but even without the berries, be prepared for one of the most exquisite tastes of summer. The sweet and tender cobbler topping absorbed some of the peach juices from below and developed an amazing crust on top. Like last week with my Prosciutto and Gorgonzola Strata, I had some spillage over the sides of my baking dish…which provided perfect nibbles for quality control. And this topping passed the taste test with flying colors.
Bill’s family would always have homemade pies for special occasions…raspberry or peach in the summer, pumpkin and apple in the fall. And Bill’s dad would occasionally get his way and have mincemeat…which nobody fought over. Bill was spoiled by his mom and grandmother’s lard crusts…so tender and flaky. But I like taking the easy route…especially in the summer when aiming for an impeccably rolled out crust is beyond my capabilities. It’s often 90+ degrees with a corresponding double digit humidity. That’s when I go for a cobbler or crisp…easy as pie. No, make that easier than pie. It’s the perfect time of year for this amazing, no frills dessert…and, coincidentally, this week’s Sunday Supper theme is to showcase local farmers’ market finds. Scroll down to find all the marvelous dishes made with local produce from each of our Sunday Supper contributors. But I recommend a cobbler. This recipe is basically foolproof…and Bill was delighted to have his with a scoop of vanilla ice cream.
Tip of the day: Check the expiration date on your baking powder before using it. There is nothing worse than putting the time and effort into a dish and finding out your leavening is kaput.
- 1 stick (1/2 cup) butter
- 1 cup flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 6-8 peaches, peeled, pitted and sliced into 1/2 inch wedges
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 1/2-1 teaspoon cinnamon
- Preheat oven to 375 degrees.
- Melt butter in large baking baking dish. Combine flour, sugar, baking powder and salt. Mix in milk till just combined and pour over butter.
- Combine sugar, lemon juice and peaches in a large pan. Cook, stirring contantly, till sugar melts and mixture boils. Mix in cinnamon to taste. Pour over batter without stirring.
- Bake for about 45 minutes or till golden brown and bubbly.
Appetizers & Salads
- Garlic Scape Dip from The Girl In the Little Red Kitchen
- Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
- Kale & Pepita Pesto from girlichef
- Quinoa Garden Salad from The Urban Mrs
- Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
- Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
- Watermelon Gazpacho from Jane’s Adventures in Dinner
- Classic Gazpacho from Curious Cuisiniere
- Pea Soup from Small Wallet, Big Appetite
- Pickled Garlic Scapes from kimchi MOM
- Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
- Succotash from Magnolia Days
- 3 Easy Japanese Spinach Recipes from Ninja Baking
- Seasoned Potato Chips and a Michigan-made Meal from Foxes Love Lemons
- Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
- Summer Veggie Pizza from Country Girl In The Village
- Tomato Pie from The Hand That Rocks The Ladle
- Kitchen Sink Vegetable Curry from What Smells So Good?
- Margherita Pizza from Growing Up Gabel
- Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
- Vegetable Quesadillas from Cookin’ Mimi
- Mushroom Scallion Risotto from Vintage Kitchen Notes
- Summer Linguine with Grilled Vegetables from Neighborfood
- Pasta alla Norma Nuda from Juanita’s Cocina
- Arugula Prosciutto Pizza from Family Foodie
- Peach Cobbler from That Skinny Chick Can Bake
- Coconut Cherry Bars from Killer Bunnies, Inc
- Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
- Cherry Brandy Cobbler from The Wimpy Vegetarian
- Peach Maple Ice Cream from Pies and Plots
- Cherry Clafoutis from Food Lust People Love
- Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
- Peach Ice Cream Paletas from Basic N Delicious
- Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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