We decided to meet up with some friends mid morning (which was great because I had time to clean the house first, go to the bank, and the farmers market all before heading to the orchards.) We went to Eastmont Orchards right off Route 537 in Colts Neck, NJ and it was so pretty! I really want to go back with John and go apple picking there. The orchards were amazing. I've never seen so many rows and rows of peach trees.
Julia and Mark were smothered with hugs and kisses and love by all the Coyle girls. Ms. Lisa, Abi (17), Hannah (13), and Emma (7) met us there and all I had to do was hold the bags. The girls took the kids from me and guided them down the rows of trees. Julia got a kick out of picking her own peaches, and Mark liked the ones on the ground, although in the car he did not like that his shoes were dirty! He's so funny that way. I had to give him a napkin to clean them off.
Peach trees are so beautiful the way they twist and turn and are so low to the ground. I just love them. It smelled so sweet and peachy as we picked Yellow peaches and Nectarines, both are good for making Peach Cobbler (which is what I made that night...mmmm it was delicious). I plan on making peach cobbler again this Sunday after John's sermon as a celebration for him and I plan on making another peach cobbler for Labor Day weekend when we spend it with the Weavers in Doylestown like always.
Here is a Peach Cobbler Recipe for you and don't be afraid to add in some blueberries and a few extra dabs of cinnamon and sugar!
- 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter, cut into small pieces
- 2/3 cup buttermilk
- 1 tablespoon brown sugar, for topping
- Whipped cream
Preheat the oven to 425 degrees F.
Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream