Tuesday, July 10, 2012

Peachy Keen!

Sorry for not posting lately but last week I was busy and never made it out to do anything, hopefully this week I can do something fun. So this past week I was house sitting for my parents while they went to the mountains for a mini vacation, and left me and Walker all alone. They did however bring me some gorgeous peaches and blackberries, yum! They stopped at Strawberry Hill USA, in Chesnee, SC. " The Shed at James E. Cooley Farm (Strawberry Hill USA) in Chesnee, SC is a simple, old-tyme peach shed filled with genuine southern kindness. The Cooley Family invites you to come spend the afternoon at the “Ole Shed,” over 65 years old, relaxing in the rocking chairs and watching the fresh fruits come in off the fields." Its open 7 days a week and they also have a retail location in Gaffeny, SC. It's family owned and operated since 1946 and they offer fresh fruits, jams, preserves, fresh fruit slushies and smoothies and much more! Its a great place to take the family and enjoy locally grown fruit and handmade products. You can taste all the fruits they grow on the farm before you buy anything. My parents couldn't stop talking about it, I can't wait to go there myself one day soon!

Last night after grilling out I decided to use those delicious peaches to make my mom's peach cobbler with my own little twist, I added blackberries. Here's the recipe:

Peach Cobbler

1 cup Self Rising Flour
1 1/3 cup Sugar
1 stick of Butter (melted)
1 cup of Milk
1 egg
1 tsp Vanilla Extract
1 tsp Cinnamon
1 tsp Lemon Juice
2 cups of Fresh Sliced Peaches (The more ripe the better)

Begin by mixing the 1/3 cup of sugar, peaches, and lemon juice in a bowl together. Let them sit for about 5-10 mins so a syrup begins to form. Mix the flour, butter, egg, milk, the rest of the sugar, vanilla extract, and cinnamon together. Stir till its combined, its okay if there is still lumps. Butter a glass baking dish, and then pour the batter into the dish. Then pour the peaches on top of the batter, make sure they are evenly distributed. You can sprinkle more sugar on top if you want. I added about 1 cup of blackberries to my cobbler but you can use any berry or leave them out. Bake at 325 for 50 mins to 1 hour, until the crust is brown and the fruit is bubbling. Let it cool for about 10 mins and then top with ice cream and/or whip cream. Enjoy!
Spread the peaches over the batter evenly.

Put the blackberries in between the peaches, and sprinkle sugar on top.
Fresh out the oven, bubbly and golden brown!

Scoops of vanilla ice cream are the perfect combination with the warm gooey  cobbler! YUM!!!

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