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| Fresno County Blossom trail |
This week’s Tastes Like Vintage post is by Anita from RollingHillsVintage
It’s been a hard winter for most folks. The Polar Vortex, ice storms, flooding, it all seems surreal to me. Here in California, we are having above average temperatures and in our 3rd year of a drought.
But, the high temps and lack of rain, has not stopped the peach trees from blooming.
Years ago, a friend shared a recipe with me for Peach Cobbler. This recipe is as simple as pie..or cobbler!
Perfect Peach Cobbler
2 cups flour
12 TBSP. melted butter
2 cups sugar
1 tsp salt
2 eggs
6-8 cups fruit
Slice fruit into bottom of a 9×13 baking dish.
Mix together the flour, sugar, salt and eggs. The mixture will be very crumbly. Do not over mix!
Sprinkle the dry crumb mixture over the fruit. Drizzle the melted butter over the crumb mixture.
Sprinkle the dry crumb mixture over the fruit. Drizzle the melted butter over the crumb mixture.
Bake at 375* for 30-40 minutes and enjoy!
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| Nesting Pyrex bowls by VintageVarietyValues |
I have made this recipe using strawberries, blueberries and apples. It is amazingly good with a cup of coffee.
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| Vintage Jackson Custom diner china by Circa 810 |
Add a pretty table adornment to welcome Spring.
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| Vintage Homer Laughlin oven serve dish by NorScott |
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| Vintage McCoy planter by DairyFarmAntiques |
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| Vintage duck by HappyFortuneVintage |
The peach trees are really blooming now in California??? Your recipe sounds wonderful. I have done a lot of fruit crisps, but have never used eggs in the topping. I must try this. Thanks.
Peach pie my favorite…peach cobbler a close second. I remember the first time I had a ripe peach in Tennessee. As a kid growing up in the north we were used to the hard, cotton mouthed unripe fruit. Now if we can only bring the pollinators back!
This sounds delicious, Anita! And nice and easy too — so I will actually give it a try!
I will put this recipe on my to do for Easter. Thanks!