Today begins the saga of six states in six days. Good thing I love road trips! As excited as I am about hittin’ the road with my dad and brother, I can’t help but feel sad that my summer is ending. Yesterday was our last meal as a family until the middle of fall and it is so hard to think that the “dock days of summer” are over (pardon my pun).
I got the urge to do everything summery this weekend. It seemed like if I could just pretend like summer wasn’t ending, then it wouldn’t. So I made cobbler. Wore tank-tops and crocs everywhere (talk about a fashion crisis). Drank smoothies every. single. day. Tread water in the lake until my fingers and toes turned to prunes. Went running on searing pavement that sent heat waves from my shoes to my head. Read books out on the dock until my hair got blonder than straw. Played fetch with Muffy until she sprawled out on the cool wood floor. Spent time with my precious family (and made them every delicious recipe I could think of: my mom’s favorite kale chips, a huge batch of sweet potato fries, cobbler, banana muffins, pancake poppers…you get the point). While I’m sad that summer is slowly winding to a close, I cherish the memories I’ve made with my family here this summer. It’s been a good one.
So, in honor of celebrating the small memories from the summer: baby turtles racing off the dock, afternoons spent lying in the cool creek while my dad “ranched”, sipping sweet tea on the scorching deck, working out at our small-town gym as a family, gathering in the basement to watch every single one of the Bourne movies so we’d be ready for the newest one to come out, driving the boat out to get snow cones and waterski, and fighting over the last morsels of watermelon each night at dinner, I decided I’d share a recipe that’s the epitome of summer dessert today: peach cobbler.
I made this peach cobbler for when my uncle came to visit. It’s one of his favorite desserts and gave me the perfect excuse to head to the nearest farmer’s stand and bring home a few pounds of fresh white peaches. Topped with vanilla ice cream and served in the company of my family, this was the perfect summer dessert!
5 cups peaches (peeled, pitted, and sliced)
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup oats
1/3 cup apple sauce
1/2 cup brown sugar
1/3 cup whole wheat flour
1/8 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons butter
1. Combine sliced peaches, sugar, and cornstarch in a large bowl. Toss gently until ingredients are combined.
2. Heat oven to 350 degrees. Spray a large casserole pan with cooking spray and then add peaches to pan.
3. In a different bowl, combine all other ingredients and mix very well, until a batter is formed. Top the peaches with a layer of cobbler-topping, trying to disperse the topping as evenly as possible.
4. Bake cobbler for 30-45 minutes, or until the topping turns slightly more brown and the peaches are soft and juicy. Serve with a scoop of vanilla ice cream!