June 17-23: Peach Cobbler

Hi all.  Time for another special feature!  This time it's peach cobbler, my personal fave summer dessert.  I am lucky enough to live in the area that produces the best peaches in the whole US of A, and so I try to make sure to enjoy these beauties as much as I can.  If you tire of eating them whole (while holding a paper towel under your chin to catch the juice) you can try one of these recipes.  I have made both of them numerous times and they are both winners.

Texas Peach Cobbler from Cooking Light is so simple to make, you can whip one up any time.  A light batter bakes up into a soft biscuit-like topping for the peaches.  It's not a crumble or anything like that.  I like it warm from the oven, or cold the next day for breakfast, mmmmm.

Blackberry-Peach Skillet Cobbler with Buttermilk Biscuits uses not only peaches but also blackberries, which are usually in season at the same time around here.  I don't think this photo from the Fine Cooking website does this dish justice; it is so, so good. 

Photo courtesy Fine Cooking

In the photo above, the biscuits have kept their shape very well.  Mine have also behaved themselves and stayed in nice little rounds, and other times they have just slumped together in a mass.  Doesn't matter--this tastes great either way.  The orange peel-sugar topping on the biscuits really sends this one over the top.  

Personally I like to peel peaches before cooking them.  Usually the skin just slips right off anyway when they are ripe.  If you are unfortunate enough to only get peaches from a regular grocery store and not a peach farmer, just let them sit out on the counter for a couple days to soften them up.

Now go get some peaches. Summer won't last long!!