Peach Cobbler

1/2 c. unsalted butter

1 c. all-purpose flour, sifted

2 c. sugar, divided

1 T baking powder

1/2 tsp. salt

1 c. milk

1 tsp. vanilla

5 c. fresh peaches, peeled and sliced

1 T fresh lemon juice

Preheat oven to 375°F.

Melt butter in the bottom of a 13x9” ceramic baking dish.

In a large bowl with a pour spout (or measuring cup), combine flour, 1 c. sugar, baking powder and salt with a fork. Add milk and vanilla. Stir until dry ingredients are just moistened.

Pour batter over butter. Do not stir or flatten.

In a saucepan over high heat, bring peaches, lemon juice and 1 c. sugar to a boil, stirring constantly.

Pour peach mixture as evenly as possible over batter. Do not mix or flatten. Bake for 45 minutes, or until golden brown and bubbling. Let rest for 15 minutes before serving. Serve warm with a dollop of vanilla ice cream. (adapted from Southern Living)

Note: if your peaches are very ripe, you may wish to toss with cornstarch to ensure that cobbler doesn’t come out overly-sweet and wet.

Peach Salsa

1 lb. Roma tomatoes, diced and chopped

1 bell pepper, seeded and diced

2 jalapeños, seeded and diced

1 medium red onion, diced

1 1/2 lbs. peaches, pitted and chopped

1/2 bunch cilantro, stemmed and chopped

2 T lime juice

1 tsp. salt

1/4 tsp. black pepper

Toss everything together in a large bowl. Cover and let sit for at least 30 minutes before serving to allow the flavors to meld. Refrigerate for up to 3 days.

(adapted from Natasha’s Kitchen)

Notes: This salsa is perfect for eating with chips. It’s also a great topping for your grilled pork and fish dishes. If you’re into “gourmet” burgers, try this as a topping along with a handful of crispy fried onions. If you’d like a little more kick, leave in the jalapeño seeds and add 1/2 tsp. Tajín powder before tossing.