Cases of juicy, fresh peaches have arrived from Colorado to our test kitchens because of a fund-raising event. Sally (V.P. of our division) has a daughter who graduated from a high school that sold fresh peaches to raise money for their band. Even though Sally’s daughter is no longer at that school, we are still buying peaches to raise money for the band—and for our families to eat. These peaches are large, perfectly ripe and so juicy that you need a couple of paper napkins to pat your chin after every bite.
I always freeze some of the peaches because they are so ripe and don't last more than a couple of days. Over the winter, Jack and I get to enjoy them again for our weekend breakfasts as a topping over pancakes and waffles.
When I'm not eating them fresh from the fruit bowl, Peach Cobbler is my favorite way to use fresh peaches in a dessert.
Peach Cobbler
Prep Time: 25 Minutes
Start to Finish: 50 Minutes
1/3 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
6 peaches, peeled, cut into 1/2-inch slices (6 cups)
2 tablespoons water
2 teaspoons lemon juice
1 cup Original Bisquick® mix
2 tablespoons sugar
1/3 cup milk
1 tablespoon butter or margarine, melted
Sweetened whipped cream, if desired
1. Heat oven to 400°F. In 4-quart saucepan, mix 1/3 cup sugar, the cornstarch and cinnamon. Stir in peaches, water and lemon juice. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into ungreased 8- or 9-inch square (2-quart) glass baking dish.
2. In medium bowl, stir Bisquick mix, 1 tablespoon of the sugar, the milk and melted butter until soft dough forms.
3. Drop dough by 6 tablespoonfuls onto hot peach mixture. Sprinkle remaining 1 tablespoon sugar over dough.
4. Bake 20 to 25 minutes or until golden brown. Serve with whipped cream.
6 servings