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 🙂
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 😉
- 12-15 medium sized peaches (or 10 large peaches), peeled and pit removed, and sliced
- Toss with 3 Tbls. sugar
- 2 cups oats
- 3/4 cup flour
- 1 cup brown sugar
- 2 tsp. cinnamon
- Dash nutmeg
- Dash salt
- 1 1/2 sticks butter, melted
- Spread the peaches onto a cookie sheet and sprinkle with the sugar. 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.
- Mix together all of the crumble ingredients and combine 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.