The good news is the peach crop turned out pretty good this year! You can find nice peaches now in the grocery stores, which means you can spend your Fourth of July weekend making peach cobbler. (Here are two classic peach cobbler recipes) If you want an easier recipe, try today's newsletter spotlight - Fresh Peach Crisp.
Happy Fourth of July!
Did you see last week's newsletter Cowboy Pinto Beans
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Ripe, fresh peaches are one of nature's special gifts. It's a shame to let peach season get away without enjoying this luscious fruit. Peach Crisp is an easy way to indulge yourself, and our recipe is a good one. Serve it warm, with or without a scoop of vanilla ice cream, and you'll be happy.
- 8 medium fresh peaches (about 2-1/2 pounds), peeled and sliced
- 1 cup all-purpose flour
- 1 cup sugar
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup (1 stick) butter
- Preheat oven to 375°F. Lightly butter an 8-inch square baking dish or spray with vegetable cooking spray.
- Place the peach slices in the baking dish.
- Combine the flour, sugar, brown sugar, salt and cinnamon in a medium bowl, and stir well. Cut in the butter with a pastry blender until mixture is the consistency of coarse crumbs. Sprinkle the flour mixture evenly over the peaches.
- Bake at 375°F for 45 to 50 minutes or until crust is golden brown.
- Makes 6 to 8 servings.
Note: Here's an easy way to peel those peaches: Make a very small slit at the stem end of each peach. Then drop them into a pot of rapidly boiling water for one to two minutes (about 1-1/2 minutes is right for medium-size peaches). Remove the peaches with a slotted spoon and put them directly into a container of very cold water. After a few minutes, you can begin peeling, and the skins will easily peel off. Use the slit you made at the stem end as a starting point. Since this recipe calls for eight peaches, you might do two at a time.
Dutch oven or large pot
Grocery: Stubbs Bar-B-Q Sauce
Lone Star List
Here are some things that caught my eye this week!
- Texas Monthly BBQ: Louie Mueller Barbecue Is Back
- Houston Chronicle: As Luby's waits for someone to save them, Houstonians share their fondest cafeteria memories.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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