By Rosie Moore

August is a peachy time for preserving the stone fruit. It is a deciduous tree native to the region of Northwest China where it was domesticated and cultivated.

Spanish explorers took the peach to the New World and as early as 1600 it was found in Mexico. It was also introduced in Europe by Alexander the Great.

The peach develops from a single ovary that ripens into both a fleshy, juicy exterior that forms the edible part of the fruit and a hard interior, called the stone or pit that encloses the seed of the two ovules in the ovary. Usually one becomes fertilized and develops into seed.

That’s enough about what a peach is, let’s make a delicious cobbler.


1/2 c. unsalted butter

1 c. all-purpose flour

2 c. sugar, divided

1 tab. baking powder

pinch of salt

1 c. milk

4 c. fresh peach slices

1 tab. lemon juice

ground cinnamon (optional)

How to make it: Melt butter in a 13×9’ inch baking dish. Combine flour, 1 c. of sugar, baking powder and salt; Add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir). Bring remaining sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Pour over batter (do not stir). Sprinkle with cinnamon if desired. Bake at 375° 40-45 min. or until golden brown. Serve cobbler warm or cool.

Thought for the day: If you don’t find time to do something right, where are you going to fine the time to fix it?   Stephen King

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