During the quarantine I’ve been trying to use up some of the things in my packed to the brim freezer (and also to clear some things out before we moved to Round Top) and came across these peaches that I bought at the height of peach season last year, and decided they needed to be resurrected into a good peach cobble.
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If you have some culinary lavender and decide to use it for this recipe, heat the milk in a small saucepan and then add the lavender, turn off heat and let it sit in the milk about 20 minutes. Strain into measuring cup and if any milk has evaporated, add more milk to make up the difference.
Put the sugar, peaches, and water in a sauce pan and cook for about 10 minutes.
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Lavender Peach Cobbler
Ingredients
- 1 1/2 c. self rising flour
- 1 tsp. baking powder
- 1 1/2 c. sugar
- 1 c. milk
- 1 tsp. culinary lavender optional
- 3/4 c. sugar
- 1 c. water
- 1 lb. frozen peaches
- 1 stick butter.
Instructions
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Preheat oven to 350°.
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Mix the flour, baking powder, sugar together with a whisk. Slowly whisk in the lavender milk until there are no lumps. Set aside.
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Add 3/4 cup sugar to 1 cup water in a saucepan and bring to boil. Add about 1 1/2-2 lbs. of peaches and cook in the mixture until it gets kind of syrupy about 10 minutes.
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Put a 9x13 pan in the oven with a stick of butter until it has melted.
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Pour the batter into the pan on top of the melted butter. DO NOT STIR. Scatter the peaches around on top of the batter and then drizzle whatever syrup is left in the pan. Sprinkle with cinnamon and bake in oven for 35-40 minutes.
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