The summer heat has really set in and when you go to the grocery store there is fruit everywhere. Friday it was a huge display of peaches right as you entered the front door. So for the July 4th holiday week I thought I would make a simple peach cobbler.
This time of year the produce section is just overburdened with fruit. Strawberries, blueberries, blackberries, raspberries, peaches, and plums. This makes fruit cobblers the easiest dessert during summer. Sweet fluffy cake wrapped around warm softened fruit made even more delicious with a small amount of vanilla ice cream getting all melty in the bowl beside the cobbler. Yum!
Adapted from Pioneer Woman
1 stick Butter
1 1/4 cup Sugar
1 cup Self-Rising Flour (recipe follows)
1 cup Milk
2 cups peaches (I used 4 small/medium-sized peaches)
- Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Generously butter a baking dish.
- Remove skin from peaches and cut up peaches into large pieces. Pour the batter into the buttered baking dish. Sprinkle peaches over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
- Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
Since I never buy self-rising flour here is the “recipe”, one cup self-rising flour equals:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Homemade Vanilla Ice Cream
Adapted from Cuisinart Ice Cream Recipe Booklet
2 cups whole milk
1 1/4 cup granulated sugar
2 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
In a medium mixing bowl, use a hand mixer on low-speed to combine the milk and sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Pour the mixture into freezer bowl, turn the machine on and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft cream texture. If a firmer consistency is desired, transfer the ice cream to an air tight container and place in the freezer for at least 2 hours.