We got a lot of peaches last week in our CSA share and, although I like to enjoy the fresh taste of in-season produce, there comes a point where you simply cannot eat enough of them before they rot (or the next week’s share starts to crowd you out of house and home). I figured the best thing to do with the surplus was to modify the rhubarb recipe from an earlier post and make peach cobbler.
4-5 medium to large peaches (or the equivalent in smaller ones)
3/4 cups of sugar (plus another 1/4 cup for the batter)
1/2 cup butter, softened
2 large eggs
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1 pinch of kosher salt
zest of one lemon
Cut peaches into bite sized pieces. Preheat oven to 375F. In a medium sized bowl, mix the peaches and 3/4 cup of sugar and set aside.
Cream the butter and 1/4 cup sugar using either a hand or stand mixer. Add the eggs and vanilla extract to the butter mixture and mix until combined. Combine the flour, salt, lemon zest, and baking powder then add to the wet ingredients.
Grease/butter and flour (or use baking spray) a 9×9 pan and put the peach mixture on the bottom (which, at this point, should have created a nice juice, then add the batter on top, spreading as best you can to cover.
Peaches have enough pectin that none should be needed to change the juice into a gel-like pie filling. Bake for 35 minutes or until golden. Serve plain, with whipped cream, or vanilla ice cream. Like the rhubarb cake, feel free to eat for dessert or as a breakfast treat.