{"id":29830,"date":"2020-08-07T05:00:01","date_gmt":"2020-08-07T12:00:01","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=29830"},"modified":"2020-08-02T18:16:40","modified_gmt":"2020-08-03T01:16:40","slug":"lavender-peach-cobbler","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=29830","title":{"rendered":"Lavender Peach Cobbler"},"content":{"rendered":"

Quick and easy cobbler!<\/span><\/strong><\/p>\n

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.<\/p>\n

I just happened to be on YouTube watching some food videos and came across some Paula Deen Quarantine recipes. She has quite a few that are under 15 minutes and pretty fun to watch. In fact, before I knew it I’d watch about 5 of hers and picked up a few things I thought I could make with things I have on hand.<\/p>\n

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Maybe you have some frozen peaches for this cobbler and if not canned ones will do in a pinch. Only change I’m making is infusing some lavender into my milk and I did add raspberries which she did not. Back last fall one of the local markets had raspberries for $1.00 a carton so I couldn’t resist. Raspberries and peaches go perfect together and I think the lavender works with both. (You can skip the lavender part if you have none.)<\/p>\n

Normally for my cobblers I like latticed home made crust but these are hard, tiring times now so why not go easy. I’m not suffering too much, all the tv I can watch, afternoon cocktails, appetizers and then throw together whatever I have in the freezer for dinner. The hard part of all this is not seeing my kids\/grandkids\/friends, going to the movie and going out to eat occasionally. Now that Hobby Lobby is closed I cannot even go and buy more craft supplies that I really don’t need anyways.<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> These Cucumber Tea Sandwiches<\/a> would be perfect right now when you need to chill and have a cup\/pot of tea and watch your favorite show or movie. <\/p>\n

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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.<\/p>\n

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Put the sugar, peaches, and water in a sauce pan and cook for about 10 minutes.<\/p>\n

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Melt butter in baking dish.<\/p>\n

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Pour in the batter and then scatter the peaches and raspberry over the top. Sprinkle with cinnamon<\/p>\n

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Yum!<\/p>\n

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Double yum with ice cream.<\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Lavender Peach Cobbler<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tself rising flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tbaking powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tmilk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tculinary lavender<\/span>\n\t\t\t\t\t\t\t\t\t\toptional<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\twater<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tfrozen peaches<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tstick butter.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Preheat oven to 350\u00b0.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Mix the flour, baking powder, sugar together with a whisk. Slowly whisk in the lavender milk until there are no lumps. Set aside.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Put a 9x13 pan in the oven with a stick of butter until it has melted.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
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