If you are lucky, I will share some wtih you. Meanwhile, I cut them up for breakfast with lemon yogurt and granola, eat them all day long standing over the sink with juice running down my elbows, and, if I’m feeling really decadent, have some in the evening with some Mayfield Vanilla Ice Cream.
Here’s an easy-to-remember cobbler topping from Edgefield’s Episcopal Epicurean cookbook, from an Edgefield peach farm family:
Brunie’s Peach Cobbler
Cut up peaches, sprinkle with sugar and a little cinnamon, and simmer slowly for a few minutes on the stove until the peaches soften.
Melt 1 stick butter
Whisk in 1 egg
Stir in . . .
1 cup flour
1 t baking powder
1 cup sugar
1 t vanilla
Drop by spoonful over peaches and bake at 350 degrees for about 20 minutes. I always sprinkle the top with cinnamon-sugar about 10 minutes before it’s finished.