It's peach season! My peach tree is yielding an abundance of small, but tasty peaches. I thought I would share this peach cobbler recipe that I made tonight.

Ingredients

• 6 cups sliced fresh peaches
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp cinnamon
• dash salt
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cups milk
• 1 tsp vanilla extract
• 1/4 cup butter

Preparation
Add 1 cup sugar, 1/4 cup flour, cinnamon, and dash salt to the sliced peaches. Mix until combined.

For batter, in a separate bowl, whisk together the 2 cups four, 2 cups sugar, baking powder, and 1/2 tsp salt. Add milk and vanilla and stir until combined.

Melt butter in a 12-inch dutch oven over 12-14 briquettes. Pour in batter. Spoon peach mixture evenly over the top of the batter.  Cover and add 16 briquettes top heat.  Bake for 45-60 minutes or until the cake is set and golden brown on top, adding several more briquettes to the top after 45 minutes if it's not starting to brown.

Serve warm with vanilla ice cream.

Serves 10.

What is a buckle? It's a cake with fruit (usually berries, and quite often blueberries) folded into the batter. The cake is covered with a topping similar to that found on a crisp, causing the batter to "buckle" as it bakes.

This blueberry buckle turns out a lot like a huge blueberry muffin. DELICIOUS!

Ingredients

Topping:

• 1/2 cup packed brown sugar
• 3/4 cup all-purpose flour
• 1/2 Tablespoon ground cinnamon
• 6 Tablespoons butter

Batter:

• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• 3/4 tsp table salt
• 1 1/4 cups granulated sugar
• 6 Tablespoons butter
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 3/4 cup milk
• 3 cups frozen blueberries (do not thaw)

Preparation
For the topping, mix the sugar, flour, and cinnamon in a small bowl. Use a pastry cutter to cut in the butter until it reaches a crumbly state.

To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. In a large bowl, cream together the sugar and butter. Add the eggs one at a time until well-blended. Stir in the vanilla.  Alternately add the milk and the flour mixture, ending with the flour. Stir only enough to blend. Fold in the blueberries.

Pour the batter into a lightly-oiled 12-inch dutch oven and spread evenly. Sprinkle the topping over the batter.

Bake with 10-12 briquettes bottom heat and 16-18 briquettes top heat for 30-35 minutes or until a cake tester or knife inserted near the center
comes out clean.

Serve warm with vanilla ice cream.

Wish I were in Virginia! I just found a recipe that would be PERFECT for the German theme, and this would be an excellent time to try it out.

This is a slight modification from an upside down cake. If you want to treat this as an upside down cake, you will probably want to use parchment paper in the bottom of the dutch oven.

This is another very simple recipe that results in a very tasty dessert.

Ingredients:

• 1 29-oz can sliced peaches, drained
• 1 3-oz package strawberry gelatin
• 1 3-oz package peach gelatin
• 1 tsp ground cinnamon
• 1 yellow cake mix

Preparation:
Arrange the peaches in a single layer in the bottom of a 12-inch dutch oven.  Combine the two boxes of gelatin with the ground cinnamon. Sprinkle 3/4 of the gelatin mixture evenly over the peaches.  Prepare the cake mix according to the package directions.  Pour 3/4 of the prepared cake mix over the peaches and gelatin. Mix the remaining gelatin mixture into the remaining cake mix. Pour into the dutch oven and use a spatula or knife to swirl into the yellow cake mix.

Bake with 10 briquettes bottom heat and 14 briquettes top heat for 35-50 minutes or until the cake is done.  Serve with a generous dollop of whipped cream or a scoop of vanilla ice cream.

I updated the recipe to one that I made for a team chili cook-off at work.  This one is moist and fantastic!