Fresh Peach Cobbler


Guess what?

We went peach picking. 🙂

You should know what that means by now, right? Get ready for peach posts.

Fresh Peach Cobbler~ Erin's DC Kitchen

I love this dessert and it is my favorite way to use peaches, even more than pie. No offense to pie.

Fresh Peach Cobbler ~ Erin's DC Kitchen

This cobbler showcases the natural sweetness of the peach, which is complimented by the addition of warm cinnamon and almond extract. Go light on the extract, it can be a strong flavor and there is no need to overwhelm the peaches.

Fresh Peach Cobbler ~ Erin's DC Kitchen

I know making this dessert requires turning on the oven, which during summer, is counter intuitive. But! It is worth it. The light, spongy dumplings are so yummy, but then when you top it with French vanilla ice cream. Ohhhh my. It is just so creamy and sweet and fresh and fruity and tastes like a party in your mouth. Just try it. It’s simple and worth it!

Fresh Peach Cobbler

  • 1/2 cup sugar
  • 1 TBL cornstarch
  • 1/4 tsp cinnamon
  • scant 1/4 tsp almond extract
  • 5 cups sliced peaches
  • 1 tsp lime juice
  • 3/4 cup all purpose flour
  • 1/4 cup wheat flour
  • 1 TBL sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 TBL cold butter
  • 1/2 cup milk

Preheat oven to 400°. Peel and slice your peaches. (TIP: Cut an X into each peach, then plunge into boiling water for 60 seconds, this helps the skin slip off). In a large saucepan, combine peaches, 1/2 cup sugar, cinnamon, cornstarch, lime juice and almond extract. Stir until peaches are coated. Cook over medium-high heat, stirring frequently, until boiling, bubbling and thickening, about 5 minutes. Pour into an ungreased 2 qt. baking dish and set in the oven to keep warm while you make the dumpling dough.

In a medium bowl, combine the flours, baking powder, salt, and sugar.  Cut in the three TBL butter. I slice the three TBL into small pieces, then use my hands to rub the butter into the flour mixture. Do this until it resembles fine crumbs (finer than when making a pie crust). Stir in the milk, then dollop the dough over the cobbler. Bake for 25 to 30 minutes, or until dumplings are golden brown. Serve warm, with French vanilla ice cream!!


– Erin

Just cause, isn't this a pretty picture?

Just cause, isn’t this a pretty picture?

Strawberry Lemonade Bars

Summer is sooo close I can almost taste it.

Yup, and it tastes as awesome as these bars look!

Topped with creamy, lemony cream cheese frosting

Drooling is ok

Summer has a LOT to contend with!

While we all wait for summer to officially make an entrance, there is Mother’s Day to consider.

My mom loves fresh fruit desserts so I think these would be a perfect addition to our family’s Mother’s Day meal. To bad I live too far away to actually share these with my mom 😦 , but my co-workers were pretty happy when I brought them in!

Just in time for Mother’s Day:

Strawberry Lemonade Bars

  • 1 box pink lemonade cookie mix 
  • 8 ounces cream cheese, softened
  • 3 tbl butter, softened
  • zest of half a lemon
  • 2 cups powder sugar
  • strawberry jam
  • 1/2 quart strawberries, sliced

Preheat oven to 350°. Prepare cookie mix according to package directions. Spread the cookie dough into a well greased 8×8 pan*. Bake for 25 minutes, let cool. Meanwhile, using an electric mixture with the whisk attachment, whip the cream cheese, butter and lemon zest until fluffy, about 2 minutes on high. Slowly whip in the powder sugar until combined and smooth.  Once the cookie is cool, spread a layer of strawberry jam on top. Then spread on the cream cheese mixture. Cut into 16 bars. Top the bars with strawberries. Store in refrigerator until ready to serve.


Daily Question: Are you a chocolate or fruit dessert person? I say it depends on the season, but usually chocolate. 🙂

– Erin

*Note: I suspect a 9×13 pan would work, albet produce a thinner bar, but these were pretty thick as is.