Mr. PT and I had big plans this Labor Day weekend!
Make a peach cobbler...eat a peach cobbler.
We considered sharing, but we never got around to it.
Okay, okay. We didn't just sit around and eat, I promise! Scatter in some bike riding and running up Mill Mountain, a walk on the Greenway, and 4 hours of kayaking on the James River and you'll get a better picture of our 3 day weekend. We are a household with a personal trainer, after all!
Peaches are peaking! Now is the time to buy them in crates, barrels, buckets, whatever you can find to haul these golden delights home in. Pair them with ice cream, cereal yogurt, peanut butter, or munch on them solo.
And if you have an extra hour on your hands, or a few helping hands, make this fantastic peach cobbler.
You will need:
-4 cups sliced peaches (7-8)
-1 tbs lemon juice
-1/2 cup sugar
-1 tbs tapioca
-2 tbs melted butter, plus 1/4 cup chilled
-1 cup flour, sifted
-1 1/2 tsp baking powder
-1 tbs sugar for batter, plus 1 tsp for top
-1/4 tsp salt
-1 egg, beaten to a froth
-1/2 cup milk
Preheat oven to 350. Grease a 12x8x2 pan.
Combine peaches, lemon juice, sugar, tapioca, and melted butter.
Sift flour for a second time with baking powder, sugar, and salt. Work butter into flour mix with pastry cutter to consistently like cornmeal.
With a fork, stir in combined egg and milk. Spread evenly over peaches.
Bake until crust is golden brown and peaches are bubbling (40-45 min).
*for extra flavor, add 1/4 tsp almond extract and a pinch of cinnamon and cloves to the peaches!
Enjoy this heavenly seasonal fruit paired with outdoor exercise while you still can!