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  • Writer's pictureKendra Goheen

Num Num in My Tum 🍑

I have the fondest memories of my grandmother’s cooking and baking when I was a little girl. I was blessed with two of the most amazing chefs for grandmothers. I call them chefs because they had a passion for creating, with love, wonderful and delicious food for our family. They used only the freshest ingredients and only what was in season. They shopped from the local farmers and roadside stands, and many times we drove all over the countryside in search of just the right peaches, apples, or a turkey for Thanksgiving. I have tried my best to emulate them by doing the same for my family. I may not go to the farmer direct, but I do my best to source locally grown, organic produce and grass-fed or pastured meat.

In celebration of my grandmother’s exquisite baking skills and this time of year when the peaches are ripe, I am sharing my Nene’s recipe for fresh peach cobbler. It is a state fair winner by far!

Nene’s Fresh Peach Cobbler

Preheat oven to 350 degrees

1 stick of butter (preferably grass fed)

1 cup all purpose unbleached flour

2 tsp. baking powder

1 cup sugar

¾ cup whole milk

4-5 large peaches– peeled and diced

4 Tbsp. water

½ cup sugar

Melt the butter in an 8-inch, square baking dish. While the butter is melting, mix together the flour, baking powder, sugar, and milk. Pour into pan with melted butter and swirl with a knife to slightly mix.

Spread the peaches over the batter. Sprinkle remaining ½ cup sugar and drop water over the sugar. This helps to form a crisp topping.

Bake at 350 degrees for 50 minutes or until the top is golden brown. Serve with milk or vanilla bean ice cream.

Love to you! 🍑

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