Smelling the fragrance of ripe peaches at the Market last week made me nostalgic. And with the nation’s birthday coming up, I decided to go “old-school” for this week’s recipes and channel my great-grandmother who was a farm wife in rural northern Indiana.
I’m sure Lulu Mae and her seven daughters were well-versed in cobblers, crisps, crumbles, and pies. With peach season in the Hoosier state being fairly short, they would have made their best peach dishes for special family occasions. And I imagine that my mother’s birthday on the Fourth of July would have qualified as one of those.
from Real Simple
- 8 peaches (2 1/2 lbs.), cut into 1/2-inch-thick wedges
- 1/2 cup sugar
- 1 1/4 cups plus 2 tablespoons all-purpose flour
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2/3 cup heavy cream
- vanilla ice cream, for serving
- Heat oven to 350° F. In a bowl, toss the peaches with ¼ cup of the sugar and 2 tablespoons of the flour; transfer to an 8-inch square baking dish.
- In a food processor, combine the remaining 1¼ cups flour and ¼ cup sugar with the butter, baking powder, and salt. Pulse until coarse crumbs form. Add the cream and pulse just until moistened (the dough will be slightly shaggy). Drop spoonfuls of the batter onto the peaches.
- Place the baking dish on a rimmed baking sheet and bake until golden brown and bubbly, 50 to 60 minutes. Serve with vanilla ice cream, if desired.
I can see open air suppers on a long plank table with gingham table cloths and a mismatched assortment of chairs. The women wore flowered dresses with aprons and sensible shoes. There would have been pitchers of iced tea and lemonade dripping condensation and some of these homey desserts to satisfy those hungry farm families on one of the few days of the year that they took a break from their labors. Happy birthday mama!