From May until October, every Thursday, I will be taking a walk down the street to the Christiansburg Farmer’s Market. It’s our market’s first year and there is a wonderful variety of produce from which to choose . Here at The Oaks Victorian Inn we try to serve as much farm to table as the growing season allows. I have been buying tomatoes, zucchini, fresh breads, lemon curd, anise infused sugar etc,etc,etc. For the last few weeks several of the vendors have had the most wonderful, sweet, juicy peaches.
So, guess what has been making quite a number of appearances at breakfast lately. Yup, you guessed it, lots and lots of peaches. We have been serving grilled peaches, peach pinwheels with a berry sauce, cut up peaches with mixed fruit and any other goodie that come to mind. This morning’s offering was a peach cobbler and our guests gobbled up every bit. To give it that “something special” added flavor each serving had a dollop of almond infused cream that I make for stuffed crepes. This cobbler recipe is really quick and easy to make…Bon Appetit
1 stick (½ cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 tsp baking powder
½ tsp salt
4 or 5 peaches peeled and cut in small pieces
Preheat the oven to 350°.
Melt butter and pour into a 9×13 glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir. Add the peaches, arranging in a single layer. Bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)
Serve hot out of the oven with choice of topping.