Peach Cobbler

Well, its the last of the peaches...  summers end.  It officially ended a week or so ago.  With all the harvest going on, September and part of October become my busiest time of year. Lots of canning- tomatoes, apples, peaches, pears, plums and freezing- peppers (hot ones and regular), corn, and fruits too as there seasons come and go, like raspberries, strawberries and blueberries.  The bulk of the canning- tomatoes and apples happens around September.

While I am canning, chopping, freezing, sometimes I grunt and complain- I get resentful because there are so many things I would rather be doing- playing with my kids, going on corn maizes and the like but you know it is all worth it in the winter when I can still eat local from my freezer or my canned goods.  And knowing that I am giving my children good nutrition and homegrown goodness makes it all worth it. Sincerely, it is well worth the effort.

I encourage you to do it as well.  You don't have to go to a grand scale or anything.  Even if you just throw a small bag of chopped up peppers or corn into the freezer, I feel there is great rewards.  Think small to get started- you won't feel so overwhelmed by the Wonderful Harvest Monster (like I do).  Trust me, I am grateful, so don't get me wrong.  I am very mush grateful for the bounty that surrounds me. 

Peach Cobbler
This is one delicious recipe.  We loved it. Largely adapted from this recipe.

1/2 cup (1 stick) butter
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3/4 cup sugar
2 cups sliced peeled peaches, reserved in bowl

Preheat the oven to 350 degrees F.

Melt butter and pour in a 13 x 9 dish. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top- a nice golden color.  This should take 30 to 45 minutes. The more juices there are the longer the baking time.