Donut Peaches and (Makeshift) Peach Cobbler

Peaches are in season, and I picked up some amazing looking donut and yellow peaches at the Ballard Farmer's market last Sunday. They might honestly be the best peaches I've ever eaten in my life. So sweet and perfect - one bite and the juices are running down my chin and fingers. This is love.


(photo cred. Cook Almost Anything)

Alright, about this so-called "makeshift peach cobbler" stuff...bet you're wondering what the heck I'm talking about. It's an unbelievably fast/deliciously sweet, juicy, crumbly, crispy super YUM-O peach dessert that I made twice in one week. Maybe two nights in a row. Who's keeping track, anyway? All I know for sure is that I could eat this every day for all three meals and I'd be fine.

"Peach Cobbler"
(Joy the Baker)

1 ripe peach
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons old-fashioned oats
1/4 teaspoon ground cinnamon
pinch of salt
1 tablespoon shredded coconut
1 tablespoon slivered almonds
2 tablespoons cold unsalted butter, cubed

Place a rack in the center of the oven, and preheat oven to 350 degrees F.

Slice a peach in half and remove the pit. With a small spoon, scoop out the the dark red pit center, creating just a bit more room for the crumble topping.

In a small bowl, whisk together flour, brown sugar, oats, cinnamon, salt, coconut, and almonds. Add butter and, with your fingers, work the butter into the dry ingredients. Quickly break up the butter until it is well combined. Some of the butter bits will be the size of oat flakes, others will be the size of small peas.

Place peach halves, cut side up, in a small, oven-safe dish. Top each peach half with a generous portion of crumble topping. Heap it on!

Bake for 20 minutes, until topping is golden brown. Remove from the oven and serve warm with vanilla ice cream or cold milk. Peaches are best served warm from the oven.