Summer may be coming to an end in a matter of weeks, but the last of those amazingly delicious tree ripened peaches are still available at many of the farmers markets and stores. Here in Colorado we were able to pick up of a flat of organic Palisade peaches at our local farmers market.
After a long hike in the mountains, we came home and treated ourselves to a healthy dinner, and then Ric’s mother made this insanely good peach cobbler with the organic peaches. How could we resist? This recipe is simple and utterly divine.
All of the ingredients that we used to make this were organic. Obviously, you can make it with non-organic ingredients, but in my house, you will only find organic.
CHARLOTTE’S ORGANIC PEACH COBBLER
Preheat oven to 350 degrees.
For the filling:
10 ripe organic yellow peaches
2 tablespoons organic all-purpose flour
1/2 cup organic sugar
Pit the peaches and cut each one into 8 wedges. Place them in a large bowl and toss with the flour and sugar.
Butter a 9 x 13 inch baking dish (I used a couple of small cast iron pans which worked well). Place peaches in the baking dish, cover with foil and bake at 350 degrees for 20 minutes.
For the crust:
7 tablespoons of organic unsalted butter at room temperature
1 cup organic sugar
2 organic large eggs
1 teaspoon organic vanilla
1 cup organic all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
While the peaches are baking, cream together the butter and sugar for 2 minutes. Add the eggs and beat until light and creamy, approximately 2 minutes. Add the flour baking powder and salt and mix until combined.
Remove the cooked peaches from the oven and place four dollops of the topping over the peaches, then spread evenly with a spatula or the back of a spoon. Return the cobbler to the oven and bake for 1 hour.
Check on the cobbler after it has baked for 30 minutes. If it is browning too quickly, cover with foil and then continue to bake for the full hour.
Serve with a scoop of lightly sweetened whipped cream or vanilla ice cream.