This week, the Uptown Westerville Farmers' Market hosts both Branstool Orchards and Malabar Peach Farm. After no Ohio peaches last year due to a freeze, this year's fresh, tree-ripened peaches are a sweet, juicy, welcome feast for the senses. Enjoy!
Peach Cobbler
3 cups sliced peaches - 9 fresh peaches or measured from canned or thawed frozen
1/2 cup sugar
1 tablespoon lemon juice
2 tablespoon melted butter
1 cup sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar
3 tablespoons shortening
1/3 cup milk
Slice peaches into baking dish and add 1/2 cup sugar (to taste), lemon juice, and melted butter. Make batter by sifting flour, salt, baking powder, and sugar into mixing bowl. Cut in shortening, as for biscuits, then stir in milk to make a soft dough. Drop by spoonfuls over peaches and bake in 425 degree oven for 20 to 25 minutes.
This recipe is a recipe my Mom adapted to her style of cooking from a 1976 edition of an HER Realty Cook Book. My Mom was an amazing cook and she cooked with love and passion; she equated baking to a cool form of math and chemistry. My Mom battled ovarian cancer for 8 years, and a few years before she passed (in July 2007), she put together a family recipe book that had all our favorite home-cooked family dishes. Like my Mom, you'll adapt the recipe to your style, taste, and family. Shortening being a trans fat, you may want to substitute unsalted butter for the shortening. This cobbler is so, so, so good, and quite nice with a touch of really good vanilla ice cream on the side, and a tall, cool glass of iced tea. Enjoy. - Linda Foor, UWFM Manager
Picture: Fresh peaches from Branstool Orchards.
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