Appalachian Thursday–Fresh Peaches
You may have noticed that peaches are prominent on the cover of Miracle in a Dry Season. I’ll tell you a secret. I wasn’t all that keen on the peaches when I first saw the cover. They’re gorgeous, but when I see peaches I think of Georgia not West Virginia. I would’ve pictured apples or maybe brown eggs in that apron.
But now I LOVE the peaches. They’re so lush and they almost seem to glow. Plus, Perla makes a peach cobbler. And we did have a peach tree on the farm in WV. Yes, Appalachian peaches!
My friend and chef Dale Hawkins of Fish Hawk Acres in Rock Cave, WV, supplied me with a recipe for Perla’s Peach Cobbler. If you, too, have an abundance of the fruit, I highly recommend trying it this weekend. Preferably with some freshly churned ice cream on top.
Perla’s Peach Cobbler
1 cup all-purpose flour
2 teaspoons baking powder
¾ cup sugar
¾ cup milk
¼ cup unsalted butter
2 cups sliced fresh peaches
Preheat oven to 325 degrees. Melt butter in a 9×9 baking dish. Blend flour, baking powder, sugar, and milk. Pour batter in baking dish over melted butter. Sprinkle peaches on top of the batter. Bake for 1 hour or until golden brown. Serve warm with freshly whipped cream or homemade vanilla ice cream.