So if our our Colorado weather couldn’t be any weirder this summer, it just did… I turned my heat on, made my first batch of soup, picked sensitive veges from my garden and I am trying to wrap my head around the fact that the weather people said the “S” word. I can’t say it but it’s those little white flaky things that fall from the sky. SOOOO, not ready for this! I hope they are just playing a little joke on us. Unfortunately, the clouds are rolling in, it’s humid and the temperature is dropping. Say it’s not true!
Anyway, while I’m complaining about the prospect of “S”, it’s still peach season. OMG! They were simply amazing this year! Palisade, CO did us proud this year! I know you associate peaches with Georgia and while that is true, Colorado peaches are better. Why, you may ask? Because I said so! LOL! All kidding aside, I think it’s the western slope, the soils, the hot days and cool nights that produce the sweetest, juiciest peaches on the planet. They are so good that I only eat Palisade peaches. So that being said, I am so lucky for about three weeks a year! I wish all my followers from around the country could experience these gems. Simply, beautiful..
After making about thirty jars of peach jam, I had some more peaches to make something else with. I decided on Peach Cobbler because no mad baking skills are involved! My parents came down and spent the night at my place for an early morning airport run. I surprised them with this peach cobbler! It turned out really yummy and I even think my Dad had some for breakfast at 5:30 am! Good for him and good with a hot cup of coffee! Enjoy the cobbler, it’s not too sweet with sugar and the flavors of the peaches shine through. The almonds in the topping give it a lovely crunch! Give it a try. It’s one of my favorite desserts!
- 3 pounds of fresh peaches, sliced (I used 7 of the ones that you see in the picture)
- 1/2 cup sugar (my peaches were really sweet, add more sugar if needed)
- 3 tbs corn starch
- 1/4 tsp salt
- zest of one lemon
- 1 lemon, juiced
- 1 stick butter, melted
- 1 cup all purpose flour
- 3/4 cup sugar
- 1/2 cup sliced almonds
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg, grated
- Slice peaches and place in a large bowl.,
- Add the sugar, corn starch, lemon zest, lemon juice and salt. Mix well and set aside.
- In another bowl, add the melted butter, flour, almonds, baking powder, salt, cinnamon and nutmeg. Stir until well combined.
- Prepare a 6×9 inch baking dish by spraying it with cooking spray or coating it with butter.
- Place the peach mixture evenly in pan.
- Top the peaches with crumble mixture evenly on top.
- Cover loosely with tin foil and bake at 350 degrees for about 45 minutes.
- After about 15 minutes, remove tin foil to brown the top.
- Let sit for at least 15 minutes before serving.
Last weekend was the Big Chili Cook Off supporting the Mountain Metro Fire District. It’s a volunteer organization and they put on this event on every year! I have been going forever and decided that I’d enter this year! I didn’t win but the guy who did made a green chili with coconut milk. I’ll stick to traditional chili! His chili was way too fancy for me! Anyway we had a blast. I got to hang out with great friends, eat chili, drink bloody mary’s for breakfast and beer for lunch, listen to great bands and interact with over 1000+ people who tried my chili! I’m a really lucky gal! Mountain festivals in Colorado are a lot of fun! Next year put it on your calendar! It’s a super fun time! Thanks to my friends Dave and Tali, Joy and my Mom and Dad for helping out, there was no such thing as too many cooks in the kitchen when there were 1000+ people to serve! Also, to our family friend Jerome who was in town from Alaska who sat in my parent’s kitchen and entertained us with stories from afar during our prep party! Finally, to all my friends who came to support me and have a fun time! Thanks! It meant the world to me that you came! 🙂