Fall Delights

Autumn is a spectacular time of year for foodies. It’s harvest time and it's such a pleasure to walk through orchards and pick apples, coming across the perfect pumpkins to decorate the house or make a spicy pumpkin pie. Yesterday, I noticed on my kitchen island the basket of peaches that had turned ripe; I put them to good use in a recipe of Peach Cobbler I found in an old Betty Crocker cookbook I’ve held onto for years. Baking is such a simple gesture, but so relaxing. It was tranquil in the house, my daughter was doing her homework in her room while my son was interested in eating the peaches I peeled and cut into slices for our dessert. As it baked, sweet and tangy aromas travelled throughout our home. The best part was savoring it after dinner.

From Betty Crocker’s recipes:

 Fresh Peach Cobbler

½ cup sugar                                        

1 tablespoon cornstarch

¼ teaspoon ground cinnamon

4 cups fresh sliced peaches (6 medium)

1 teaspoon lemon juice

1 cup all-purpose flower

1 tablespoon sugar

1 ½ teaspoons baking powder

½ teaspoon salt

3 tablespoons firm butter

½ cup milk

2 tablespoons sugar (if desired)

1.       Heat oven to 400°F.

2.       In a saucepan, mix ½ cup sugar, cornstarch and cinnamon. Stir in peaches and lemon juice. Cook over medium-high heat 4 to 5 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.

3.       In medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Cut in butter using pastry blender, until mixture looks like fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot peach mixture. Sprinkle 2 tablespoons of sugar over dough.

4.       Bake 25 to 30 minutes or until topping is golden brown.

Voilà! Enjoy with a dollop of whipped cream or vanilla yogurt!