Wednesday, June 13, 2012

Peach Cobblah

Oh, hello summer.

Hello 90 degree temperatures and weekend getaways to the beach.

And hello peach cobbler.

Or rather, Peach "Cobblah".

You see, as you immerse one Irish/Italian family with a Southern family, a whole new dictionary of word possibilities abound.

And ultimately your own language.

About 2 years ago, I suggested I would make Peach Cobbler for dessert on a weekend beach trip. My very northern MIL then said "What's a cobb-lah?"

Which caused us all to giggle profusely and thus the cobbler has been renamed cobblah.

It also makes it taste better when you say it that way.

Trust me.

This is a recipe I got from my little sister over at Live to Love  and I'm not sure where it originated, but if you haven't tried this crumble {cobbler} [cobblah] recipe, well, you should.

If you're anything like me and you end up with hundreds of peaches each summer, it tastes Ah-mazing with lots of peaches.

Or peaches with pineapples. Or peaches with raspberries.

Or no peaches at all. {If you're crazy and don't like peaches.}

The best part is, you get to pick.

It's hot, peachy and creamy with a crunchy, buttery topping that is perfect served alongside ice cream or eaten with a large spoon.

Peach Cobblah
6-8 ripe peaches, peeled, cored, and sliced into chunks [or 2-14 oz cans of fruit, drained]
1 box yellow cake mix
1 stick of butter, melted

Preheat your oven to 350 degrees. Add peaches [or other fruit] to the bottom of a casserole dish. Mix melted butter with cake mix until it forms a mixture that is moist and crumbly. With your [clean] fingers, crumble all of the cake and butter mixture over the fruit. 

Bake at 350 for about 30 minutes until the crumble becomes slightly browned and the fruit bubbles on the sides. 

"You made the moon to mark the seasons, and the sun knows when to set." Psalm 104:19