Janet's Notebook
Cultivate Sweet Summer Moments by the Bushel

Laura Young's Sweet Peach Cobbler

It's peach-picking time again! And whether you're picking 'em from the tree or from the grocery store shelf, now is the time to indulge in the summery sweetness of all things peachy.

First off, when picking out your perfect peach, look past the fuzz to the color underneath. The ideal peach will have a golden or yellow "under-color". Don't let the color of the fuzz fool you; the reddish "blush" is an indication of variety rather than ripeness. Ripe peaches will give a little to the touch, but be careful not to bruise them... These guys can be rather delicate.

Haysi, VA gal April Fuller found her favorite way to enjoy peaches while on vacation: It's her Peaches and Cream Cake! "I had this [cake] at a bed and breakfast in Elizabeth City, North Carolina," explains April, "and I have searched high and low since then to find the correct recipe... this is wonderful!" Yes, wonderful AND quite simple to prepare, too. This cream-filled cake consists of a simple batter, a layer of ripe peaches and a sweetened, peach-infused cream cheese that bakes down into the cake itself. The result is a creamy dream of a dessert, and the freshness of the peaches keeps the flavor light Perfect summertime picnic fare.

There must be something extra peachy about North Caroline, because NC cook Laura Young brings us another Blue Ribbon favorite: Peach Cobbler! And this isn't just any cobbler; this is quite possibly the easiest darn peach cobbler you'll ever come across. It combines fresh OR canned peaches with a few slices of bread and a sugar mixture to create something truly grand. "Every time I make this cobbler I get requests for the recipe," says Laura. "One of our friends said it was the best peach cobbler he had ever eaten!"

Now if you're more of a pie kind of baker, be sure to check out Annette Kisser's Sour Cream Peach Pie! This recipe comes with a history as rich as its flavor. "This is a recipe passed to me by my mother-in-law, Inez Kisser of Fargo, ND," says Annette. "As the youngest of eleven children she found her niche at age nine as the family pie baker. During threshing season this was one of the desserts served to the dozens of men and boys who came to help with the harvest." With little refrigeration back then, the cream would sour and need to be put to good use. And, well, I can't imagine any better use than this!

And finally, if you're feeling a little feisty, fire up the grill and try tossing on a few fresh peaches! Sound a little odd? Turns out it's delicious. I had a dear friend make some for me recently. The fast cooking from the grill brings out the juiciness and unique sweetness of the fruit. Simply halve or quarter the peaches, pit them, brush with canola oil and grill! You'll be amazed at how satisfying grilled fruit - especially peaches - can be.

So, now who's ready for some summer sweets? Join me in making the most of the season's bounty and pick yourself a bushel of sweetness today.

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Kim Biegacki - Aug 12, 2011
I was definitely inspired by this post and then a friend of mine blessed me with a large box of peaches. Well, I tried Annette Kisser's Sour Cream Peach Pie and made my very first fruit pies. I ended up making four of her pies. Everyone loved them. It is a great and easy recipe and she is so very gracious to offer advice if needed. I had fun making those pies and now have courage to make more pies. I also learned that after skinning a peach they become slippery suckers. lol :-) Thanks Janet and Kitchen Crew for sharing all the "Peachy Goodness" with us. hehe
Cheryl Dixon - Jul 25, 2011
My favorite recipe for peaches is to take thick slices of ham and place them in a 13x9 baking dish. Place a tsp. of brown sugar in the middle of each ham slice. Place a peach half over the brown sugar and bake until peaches are soft and warm.

You can used canned peaches in the winter time. Both are delish!
Brenda Brown - Jul 20, 2011
This is a great way to use peaches all year long.Can't get the link,but its Peach&Pepper BBQ Sauce.
Philip Hoel - Jul 18, 2011
Hello Debbie-LOL...
Julie Peter - Jul 18, 2011
This looks just like what my Gramma used to make when I was a kid. Looks delicious!! I'm gonna have to try it. :-)
Janette Suber - Jul 17, 2011
If you like Peach Cobbler, then you should try my Upside Down Peach Spice Cake :D mmmmmmmmm, it is delicious, and probably would be even better with some vanilla ice cream.
Debbie W - Jul 17, 2011
Hello...my name is Debbie and Im a food addict..Im goin to do some peaches up tonight like phillip said ..lol
Morena V - Jul 17, 2011
I'm currently preparing Sunday dinner for my family. I just picked some ripe peaches from my backyard and now I'm about to attempt to create a Peach Cobbler. I was inspired by this post. I hope it turns out well. :)
M G - Jul 17, 2011
I remember as a kid,my family would go to the "you pick" orchards and pick peaches,to us kids,it was fun! We would eat as many peaches as we put in the buckets! My Dad would tell us "pick a peach that fills up you hand" they were the best peaches ever! My Mother would can the peaches and in the winter,we would have canned peaches and toast,so delicious! In later years,we would freeze the peaches instead of canning and they were still delicious.My Mother did not make pies,she left that to my Grandmother who made the best pies ever! but she would make peach shortcakes,gingerbread with peaches and whip cream,peaches with cream,what wonderful memories!!
Philip Hoel - Jul 14, 2011
Then my job here is done... :-D
Debbie W - Jul 13, 2011
Phillip..Im a food addict, you just made my mouth water!!lol
Barbara Mayo - Jul 13, 2011
Try this recipe for use of fresh peaches. Every time I serve this dessert people go crazy they just love the use of cornbread for texture difference and fresh rosemary goes well with all the other ingredents. Sweet Rosemary cornbread trifle with fresh peaches and fresh raspberries
Darlene Savage - Jul 13, 2011
Has anyone ever made Peach Cobbler with thin slices of lemon in it? My Mom's friend used to make it that way and I never got the recipe.
Erika Hollis - Jul 12, 2011
All I can say is YUM!! Marscapone cheese would be wonderful!
Philip Hoel - Jul 12, 2011
I guess I just assume that all of you know that if you do it on one side-you do it on the other side as well...