Monday, September 15, 2014

Perfect Peach Cobbler with Brown Sugar Crumble

Hello from sunny San Diego! It's our annual family reunion for my husbands side of the family and we are loving this warm and sunny weather. California is such a great place to visit--especially when Utah starts to get a little colder and rainy. Although I have loved the summer lightening and thunder storms (a personal favorite) I was starting to miss the sunshine. If it weren't for all of my family living in Utah I might just pack my bags and stay here in California forever ;) You gotta love the stares we get though when we walk around places with 30 people...18 being children 12 and under. We are quite the site! I guess we are the typical Mormon family--and I love it :)

Perfect Peach Cobbler, Recipe:  Fruit, Recipe:  Dessert, Deals to Meals,
Well, the only downside to being away from home this week is my peach tree is at capacity and I have thousands of peaches ready to be canned and eaten. I have had neighbors and family come and ransack my tree while I've been gone but I am SO sad I am not there to enjoy them. Right before we drove off I went and filled the biggest bag I could of these huge, soft, perfectly ripe peaches. I was excited to make up a fresh peach cobbler for us to enjoy last night after dinner. It was so delicious and simple to make I thought I would share the recipe with you. Don't worry, if you don't have a peach tree, peaches are on sale in nearly every state. So, pick up some fresh, sweet peaches and make up this dessert. Your family will thank you ;)



Perfect Peach Cobbler, Recipe:  Fruit, Recipe:  Dessert, Deals to Meals,

Perfect Peach Cobbler with Brown Sugar Crumble
*For this recipe I used the tip from America's Test Kitchen for roasting the peaches before you bake the cobbler. It helps cut down on the liquid in your cobbler and makes the combination so much better! If you don't have time to roast the peaches however, that's okay, just skip that step and the rest will still be delicious..just a little more runny.

12-15 medium sized peaches (or 10 large peaches), peeled and pit removed, and sliced
Toss with 3 Tbls. sugar

Spread the peaches onto a cookie sheet and roast at 425 degrees for 15-20 minutes. Take the peaches out of the oven and pour into a 9x13 baking pan. Prepare the crumble and turn the oven to 350.

Crumble:
2 cups oats
3/4 cup flour


1 cup brown sugar
2 tsp. cinnamon
Dash nutmeg
Dash salt
1 1/2 sticks butter, melted

Combine all of the crumble ingredients together and mix until pieces of the crumble are about the size of a pea. Spread the crumble over the top of the peaches and bake for 25-30 minutes, or until the top is golden brown and bubbly. Serve warm with vanilla ice cream.

2 comments:

Tamara J said...

Thanks for sharing this delicious recipe. I made it tonight with apples. We are in heaven!! :) Hope you are having a wonderful trip.

Todd said...

Tamara, Thanks for leaving a comment. I'm so glad you enjoyed this recipe. I will definitely have to give this a try with apples too! Great idea. Yum :)

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