I posted this recipe over at my DC Green Living Examiner page as a companion to my article on making the most of your farmers market, and thought I'd share it here too.
If you are looking for an easy dessert or something to do with your perhaps-excessive peach bounty, try this recipe:
Easy peach cobbler closeup, variation
with blueberries.
- Put 1/2 a cup of butter (1 stick) in a 9x13-inch Pyrex baking dish, put the dish in the oven and set to 350°F. You can substitute oil or margarine here but the buttery flavor is one of the charms of this dish.
- While the butter is melting, mix up a batter by combining 1 cup of whole grain flour, 1 &1/2 teaspoons of baking powder, 1/3 cup of powdered milk (optional), 1/2 teaspoon of salt, and 1 cup of grape juice concentrate, undiluted. Add a little water or addition juice if necessary to get a thick, but pourable, batter.
- When the butter is completely melted, remove the pan from the oven and pour the batter into the melted butter. Do not mix.
- Then, carefully spoon 3 cups peeled and sliced fresh peaches and juice evenly over the batter.
- Return dish to the oven and bake for 30 minutes. As the cobbler cooks, the batter will rise up and around the peaches. Makes 10 to 12 servings.
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Green living 101: How can I make the most of DC's farmers markets? 3 days left to vote for your farmer's market, could earn your market $5000 prize |
Jen's easy no-sugar-added peach cobbler ingredients
- 1/2 cup butter (1 stick)
- 1 cup whole grain flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup of powdered milk
- 1 cup grape juice concentrate
- 3 cups peeled and sliced fresh peaches, with their juices
Vegan variation: substitute vegan margarine or oil for butter and omit powdered milk.
Winter variation: use canned peaches and supplement with frozen berries (optional).
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