thenextmile

I can’t believe it’s the end of August already.  Today during my weekly trip to the farm market, I loaded up on corn, peaches, spinach, and tomatoes.  I just pulled a peach-blackberry cobbler out of the oven, although it’s more of a crisp than a cobbler.  Here’s the recipe, I used 5 cups of peaches and 1 cup of blackberries.

Ingredients

6 cups diced peeled peaches (about 2 3/4 pounds)
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon peach schnapps (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice

Topping:
1/2 cup all-purpose flour
1/2 cup regular oats
1/2 cup packed brown sugar
2 tablespoons butter or stick margarine, melted
2 tablespoons vegetable oil
1 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.Combine first 7 ingredients in a bowl; spoon into a 10-inch cast-iron skillet.

To prepare the topping, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and remaining ingredients in a small bowl, and toss with a fork until well-blended. Sprinkle topping evenly over peach mixture. Bake at 350° for 40 minutes or until bubbly.

Note: Cobbler can also be made in an 11 x 7-inch baking dish.

In other news, I got up at 5:15 this morning and had a great 8 mile run followed by a mile walk back to my car.  It was a beautiful morning, even though it was a bit chilly at first - just 49 degrees.

Tomorrow, I have to find something to do with a dozen ears of corn.

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