I’ve never had a summer that I didn’t want to hold onto until I could milk every last warm drop out of it. Sunsets, produce, nights out, road trips… they all just seem to be better in the summer. I’m not hating on the other seasons, I actually like having all 4, the impending change to shorter days is just usually a hard transition for me. While it’s still August, I encourage you to give summer all you’ve got until the very end, including fresh peaches at your local farmer’s market. I mean, just look at these babies.

Peaches are such an amazingly delicious fruit to eat warm, especially with a creamy, biscuity companion like cobbler. Last month when I was home with my mom she made me this cobbler she had adapted from another recipe.

It’s easy, but tastes impressive. I’m planning to take it to a BBQ this weekend in Kansas City. I’m also drooling thinking about it right now, it’s that good.

After she made it  I ate peach cobbler for 5 meals in a row. It’s not healthy. It’s embarrassing. And I don’t even care.

Jane’s Peach Cobbler

5 peaches gently pealed and cut up

1 stick of unsalted butter

2 cups of sugar

1/2 teaspoon of cornstarch (use more if needed)

1 tablespoon lemon juice

1 cup self-rising flour

1 cup regular flour

1 cup milk

pinch of salt

sprinkles of cinnamon for the top

Bring 1 cup sugar and peaches to a low boil stirring constantly, adding in cornstarch slowly to thicken. Add more cornstarch if your peaches are exceptionally juicy. You don’t want this to burn, so not kidding when I say keep stirring. Add lemon juice. In a typical 9×13 glass baking dish, melt the butter to cover the bottom.

Mix the flours, remaining sugar, salt and milk together. Pour this mixture over the butter spread on the bottom of the pan. Pour peach mixture evenly over on top. Do not stir. Sprinkle cinnamon over the top and bake at 375 degrees for 30 minutes. Enjoy hot with a scoop of homemade ice-cream and celebrate the best of summer.

#watchusroam