Peachy keen...

Where did the summer go?? It seems like I am always saying that this time of year. Summer is always crazy busy and this year was no exception. Ashleigh came home for a few months, it is always great to have her around. We had 150 kids come to summer term at Hogwarts season #8 and even enjoyed a couple of froomie visits from afar.

I know the summer is over when the house is too quiet again and it is just me, myself and I. I enjoy fall though. I am happy to say goodbye to the scorching summer heat. It is my favorite time of year to make use of the convertible and ride with the top down. It is also the time of year when the earth presents it's harvest. I love all of the fresh fruits and vegetables that are available this time of year, especially the peaches. Having grown up on the western slope of Colorado peaches are a fall staple. In Grand Junction when I went to high school (way back when) the school year even started later so the teenagers could help with the peach harvests. I always bring a few back from my fall visits, but they go fast.So when a friend from church said she had a connection to get western slope peaches for $18 a 25# box I signed right up. Then I realized...it is just me, myself and I...how am I going to eat 25# of peaches?? My friend Mindy wanted some too so she agreed to split the box with me but that still leaves 12.5#. Then I remembered that I had to bring a dish to my monthly CTMH meeting and I already had these in the fridge.
So here is what I made. A super yummy raspberry peach cobbler. I couldn't find a recipe that was exactly what I wanted so I combined a few and came up with this. It was a hit and I will make it again for sure. Here is my recipe if you are interested.
Raspberry Peach Cobbler-Crisp
Filling:
3 cups sliced fresh peaches
1 1/2 cups fresh raspberries
3/4 cups sugar
Gently mix peaches and raspberries. Add sugar and set aside.
Cake:
1/2 stick softened butter
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
3/4 cup milk
Topping:
3/4 stick softened butter
1/2 cup packed brown sugar
1/2 tsp cinnamon
1/2 cup flour
1/4 tsp salt
1/2 cup granola
Cream together butter, sugar, egg and vanilla. Mix together dry ingredients before adding and then add slowly alternating with milk.
Grease a large casserole dish with cooking spray and add fruit. Top with dollops of batter and spread as evenly as possible.
Mix topping ingredients with fork until crumbly. Sprinkle evenly on top.
Bake at 350 degrees for 45-50 minutes or until golden brown.
For the very best results serve warm with vanilla ice cream. Enjoy...I know I did!