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Sunday, July 31, 2011

Cuppa' Love

As we sat around the table at my in-laws beautiful and serene mountain home enjoying a bounty of garden fresh food, one of her neighbors walked in with a huge bucket of freshly collected peaches. My mind began to spin with possibilities.
After dinner I headed into the kitchen and started pulling out bowls as my mother-in-law grabbed the basket and started scrubbing and gently suggested I involve the girls in a cooking lesson with our fragrant fruits.
There is that basic recipe you learned at the hands of your mother and know it so well that it’s easy to pass along – and is one that the kids will remember as well. Except this time I forgot the details of a key ingredient and had to scurry to the web to look up which flour to use…
The girls took turns measuring out sugar, flour and milk. Em stirred while Kate proudly watched the fruit cook on the stove top. The oven was watched anxiously until our golden brown crusted dessert was ready to come out. My sometimes finicky eaters finished our cobbler quickly and it never had the chance to see a refrigerator. It was all a very satisfying evening. Special thanks to my mother-in-law, Jo Anne, who reminded me to take moments to teach the girls things I take for granted.
Classic Cuppa Cobbler
½ cup of butter
1 cup of milk
1 cup of self-rising flour
1 cup of sugar
6 or 7 chopped peaches
1 teaspoon vanilla
¼ cup of Brown sugar
½ teaspoon of cinnamon
pinch of salt

Combine chopped peaches with butter in a large sauté pan, stirring as the butter melts and the peaches cook. Add brown sugar, cinnamon, pinch of salt. Cook until peaches are soft and surrounding syrup is thick.

Mix flour, sugar and milk until all lumps dissolved. Pour into greased casserole dish. Pour fruit & syrup mixture on top – as evenly as you can without mixing/stirring together.

Bake for about a ½ hour at 350 degrees or until top has a light golden crust peeking through the fruit.

Great with ice cream or cold whipped cream.

1 comment:

  1. Tonight I added dried wild blueberries that I let soak up the peach juices, a smidge of fig balsamic vinegar and some freshly ground nutmeg... all enhancements we will keep for future renditions. ENJOY!