Peach Cobbler – Easy Summer Dessert

Peach Cobbler – Easy Summer Dessert

It’s August and the Palisade Peach is in season. These little Western Slope wonders are growing wildly in popularity, and can be purchased at roadside stands and in supermarkets across the Rocky Mountain region. The peaches are particularly sweet and fragrant this year as it hasn’t rained too much, and the solar heat at 4,700 feet above sea level where they grow in the environs of Palisade, Colorado, really brings on the fruit.

What to do with all these delicious peaches? Slice them up over your homemade granola at breakfast, cut them into a fruit salad, savor them whole bite by bite… or my favorite, make a peach cobbler. Yes, baking cobbler heats up your kitchen, but the heat of a summer kitchen with the screen door slamming as friends and family head outside, murmuring in the cooling darkness of the back yard, is a comfort as is the dessert served warm a la mode that finishes your barbecue.

I got this recipe from a 1980s Women’s Club cookbook called Seasons of Thyme. It is a favorite dessert that my children, who are now living on their own, text me for the recipe.

Peach Cobbler A La Mode

Serves 8

Preheat the oven to 325 degrees Fahrenheit. Slice four cups of peaches and place in a pie plate. You can peel the peaches if you like; I prefer to leave the skins on. Squeeze a tablespoon of fresh lemon juice over the peaches. Set aside.

Measure a cup of flour and a cup of sugar into a small bowl and stir together. In a cup, beat an egg with a fork then pour it into the center of the flour mixture. Using the same fork, stir the egg into the flour mixture. It will have large lumps when you’ve finished mixing it. Spread this mixture evenly over the peaches. Drizzle 6 tablespoons of melted butter over the top of the cobbler.

Place in the center of the oven midway up and bake for 35 minutes, or until the topping is golden and the fruit is bubbling. Serve warm with vanilla ice cream.