Remember a few weeks ago when I visited Eli’s Cheesecake and their fabulous Farmer’s Market? Well, I neglected to mention that while Eli’s primarily makes cheesecake, they also make a lot of yummy, delicious baked goods (and savory goods, too!). Jeff went back with me to visit the Farmer’s Market and I learned that his “most favorite dessert” is peach cobbler – perhaps because the peach stand was offering this Eli’s/Wright College recipe for it. Well, I decided to be a nice wife and have now made this recipe twice – both times successfully! Jeff has declared it his favorite dish I make which, while a compliment, makes me feel like all of those other, more complicated efforts were a big waste (because this is so easy).
It’s still peach season so grab some peaches and enjoy! Thanks Eli’s and your partner Wright College for this recipe.
Eli’s/Wright College Farmers Market Peach Cobbler
1 stick (4 oz.) butter, melted
1C. plus 3T. granulated sugar, divided
1C. all-purpose flour
2tsp. baking powder
1C. milk (skim is fine)
1tsp. vanilla extract
3-4 ripe peaches, peeled, pitted, thinly sliced
Heat oven to 375 degrees. Pour melted butter into a 2-quart baking dish (11×7 or 8 inch square). In a mixing bowl, combine one cup of sugar, flour, baking powder, and salt; stir to blend. Stir in milk and vanilla until blended. Pour batter over melted butter. Toss peaches with remaining 3tsp. of sugar and 1/2tsp. of cinnamon. Arrange the peach slices over the batter. Bake for 25 – 30 minutes, or until a toothpick inserted into the cake comes out clean. Top will be browned and cake will begin to pull away from sides of pan.
BTW – I took a photo of our partially eaten cobbler to insert in the post. Jeff said the photo looked like chicken instead of cobbler – well, he does like meat!
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