When I first opened my foodie penpals box a few weeks ago I could smell the peaches. I’m sure that my penpal didn’t go to a peach farm and pick these however just knowing they were much fresher than what turns up in our grocery store. The smell immediately brought me back to my favorite farmer’s market in Old Town Alexandria, VA. The first weeks in Virginia were a confusing mess. I have to admit I was terrified to go almost anywhere because I was so afraid of getting lost. We lived on a very long street that stretched miles – all the way to the Potomac harbor. I learned this street first. Each trip I became more adventurous, going a little further. Then, I stumbled on the farmers’ market.
With my boys in tow (because they were both still pretty small!) we wove our way around the booths. I picked up zucchinis and felt a pang of homesickness for my Midwestern roots. But then, I stumbled on the peaches. PEACHES?!?! Truth be told I hadn’t even thought of the different produce that would be available to us living in this different climate. Let’s just say I bought a lot of them. Every week we went back and I would get peaches – we were all peach-ed out by the time the season closed.
So that first scent of peaches left me standing at my counter missing Virginia just a little.
Two of the peaches were a little bruised from their long travels and so I wanted to use them right away. I decided to make a peach cobbler based off of a recipe I found in the Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen Cookbook. It’s a beautiful book, that takes me back to the Southeast (and makes me wish desperately for a trip to Asheville, NC).
This is best eaten hot – I loved serving it on top of plain Greek Yogurt for breakfast.
- 5 peaches, skin removed and cut into slices
- 1 1/4 c water
- 1 c sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 tbsp brown sugar
- t Tbsp cornstarch
- 1/2 cup toasted almonds
- 1/2 cup sweet white rice flour
- 1/2 stick butter
- Preheat oven to 325F. Mix 3/4 c water with 1/2 c sugar until well combined and then add all of the peeled and sliced peaches. Place into an oven proof baking dish and bake 10 minutes. Increase the oven temperature to 400F.
- In another bowl mix the vanilla, 1/2 c water, cinnamon and almonds.
- Drain the peaches, reserving the syrup. Mix the syrup with brown sugar, cornstarch and a pinch of salt. Pour this mixture over the peaches, along with the almond mixture.
- Finally in a food processor add the butter and sweet rice flour and pulse until it looks crumbly. Add this to the top of the peaches.
- Slide the dish into the oven for 20-25 minutes until the top starts to brown and the liquid is reduced.
- Eat hot as a dessert with ice cream or as breakfast with some yogurt.