Summer Breakfast: Peach Cobbler

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First off I really must warn you– this is not a typical southern recipe.  This is more of the Northern California 70’s pseduo-hippy mom recipe.  The actual description should be Honey-Whole Wheat-Peach Cobbler– but it’s what I grew up on so I knew no differently and love it best.  This is something that my mom made but I’m not sure where she got the recipe from.  My dad did a lot of the cooking when I was a kid- dinners, packing our lunches, making breakfast– but my mom usually did the baking.  In the summer we could count on peach cobbler at least a few times, and when the blackberries were ripe and someone had headed down the block to the empty fields where they grew to pick a bowl full, we would get a blackberry peach cobbler—mmmmm.  

I loved to eat this warm with melting vanilla ice cream (always Haagen-Daaz of course), but even more so for breakfast the next day (it usually didn’t last much longer than that).  A sweet breakfast was special treat in our house of whole grain cereal or oatmeal sweetened with raisins and milk only; cold peach cobbler with a large glass of cold milk was mighty fine!

 

So it being summer and all and organic peaches being on sale this week I thought I really should make this before I had to wait another year, because even though you can use frozen peaches there is something about using fresh.  I made two smaller ones tonight, one for a potluck, and one for breakfast tomorrow! It’ll be a nice change from my yogurt and granola and my kids will be thrilled.

 

Honey (Whole Wheat) Peach Cobbler

3 lbs peachers, peeled, pitter and sliced or 2 1 lb pkgs unsweetend frozen peach slices, partially defrosted

3 TBSP lemon juice

1/2 cup honey

2 TBSP cornstarch mixed with 2 TBSP water

2 TBSP butter

1 recipe whole wheat and honey topping (see below)

Preheat oven to 400 place the peaches in a shallow 3 qt baking dish.  Stir in the lemon juice, honey, and cornstarch mixture.  Dot with pieces of the butter.  Prepare topping and drop by spoonfuls onto fruit mixture, leaving space in between– it will spread a bit and some gaps are desirable to see the peaches peeking through.  Bake for 30 to 35 minues or until topping is well browned.  Serve warm or cool, with vanilla ice cream or milk, morning or night.

Topping:

1 1/4 cups whole wheat flour (tonight I used 3/4 cups whole wheat & 1/2 cup whole wheat pastry flour)

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup cold butter 

1/2 cup milk

1/4 cup honey

In a bowl, stir together whole wheat flour, baking powder, salt, ground cinnamon, and nutmeg.  With a pastry blender, cut in cold butter or margarine until well blended.  Stir together milk and honey; add to bowl, stirring until combined.  

Note: If you want to make a blackberry/peach cobbler substitute some of the peaches for blackberries.  Simple and delish!

 

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