Everything is just peachy keen!
Yesterday Twin Number One said something that made me start thinking about peaches.
He loves fresh peaches, as do I.
We were saying how great it would be when the peach orchards (in the Midwest) would be bursting with trees laden with ripe juicy peaches.
The signal in the Midwest is an easy signal to spot.
Because the road side stands start sprouting up in the summertime with their bounty of bushel baskets of fresh peaches.
There is nothing like the smell of a fresh peach with it’s bright, yellowish-orange skin. I love the softness of the peach which awakens not only my sense of smell, but my sense of touch… and it makes my mouth water.
Fortunately, here in Florida, we have fresh peaches in our local Farmer’s Markets. 🙂 Yay!
They are available around April 14th through the middle of May.
They are available in other parts of Florida at different times of the year and are shipped to our super markets.
But I like to go directly to the orchards, Farmers Markets or visit the Citrus stands.
I just love peaches! I love taking pictures of peaches too…
So because twin number one was talking peaches…(he lives near huge orchards but they are long from being ready for harvest…a little b-r-r-r-r) I started searching through my recipes and found a sorta peach cobbler recipe that was in one of my grandmother’s cookbooks!
I modified it a bit, made it more like a very moist cake-like bar and have come up with this peachy keen recipe!
It is not a cobbler, but more like a cake layered with peaches, oats, pecans, brown sugar, and a cream and powdered sugar drizzle over the top….which is optional, but why would you not include it? 🙂
I hope you like this peachy keen recipe as much as we do!
Oh, sorry Twin Number One….you have to come to Florida to sample this fresh peachy keen recipe! 🙂
OR, you can make it with frozen or canned peaches.
It would be good that way…just not as good as the fresh peach version!
I love to tease my children….
I’m like that….yep, I am! 😉
- 1 cup flour
- 1/2 cup old fashioned rolled or quick oats
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 sticks of cold, cubed unsalted butter
- 1/2 cup chopped pecans
- 1 large egg
- 1/2 cup sugar
- 1 Tablespoon flour
- 1/4 teaspoon salt
- 2 medium peaches, peeled and chopped (about 1 1/2 cups)
- 1/2 cup powdered sugar
- 2 teaspoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
- *Prepare the baking dish by spraying Pam or nonstick spray. See note below regarding the use of aluminum foil suggestion in this step.
- In a large bowl, mix the flour, oats, brown sugar, and cinnamon together until combined.
- Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. For the topping, remove 3/4 cup of the oat mixture to a separate bowl and add in the pecans. Set aside.
- Evenly press the remaining mixture into the bottom of the prepared baking pan, using your fingers.
- Bake for 15 minutes in preheated 350 degree oven.
- For the filling.
- Mix the egg and sugar together until smooth and creamy.
- Add the flour and salt and stir until combined.
- Add the peaches by carefully folding them into the flour mixture.
- Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture.
- Bake for 30-32 minutes or until golden brown on top.
- Allow to cool in the pan on a wire rack for about 30 minutes.
- Transfer to the refrigerator and allow to chill for 1-2 hours. (after chilling, cut into bars and drizzle the vanilla drizzle over the top)
- Using a fork or spoon, stir the powdered sugar, cream, and vanilla extract together until smooth. Drizzle over each square.
- Store cake-like bars tightly covered in the refrigerator. (stays fresh for up to 5 days, if they last that long).
- *If you place a large piece of aluminum foil in the bottom of your baking dish (8 x 8 in)..and spray with Pam or any nonstick spray. You will be able to lift the bars out without making them crumble all over the place. Just use enough foil to have an overhang on the sides to allow for easy removal.
- Cutting in the cold butter will take a little bit of time, but it is so worth it when you taste the buttery soft crust/topping.