Perfect Peach Cobbler - Secret Recipe Club

August?!!  Am I the only who can't believe it's August already?  Where did this summer go?  Despite being bummed it's already August, I am thrilled to share my August Secret Recipe Club post with you!  This month I was assigned the hard working leader of the Secret Recipe Club group I belong to, Camilla, the blogger behind Culinary Adventures with Cam.  When describing herself, Camilla says "I've crammed a lot of different things into four decades: florist, waitress, SCUBA divemaster, stock photo agency manager, stroller fitness teacher, writer, editor, and au pair. I lived and worked in Rome for 13 months. That's where I learned to cook, visiting the markets, talking to farmers and fishmongers, and pestering them on how to prepare this and that."  Wow, what a fun life!!

A couple of Saturday night's ago Tim and I were driving back into the neighborhood from dinner and we noticed one of our neighbors had picked all of the peaches off their tree and set them in the driveway with a sign FREE PEACHES.  Free?  Yes, please.  What do you think of when you think peaches?  I think cobbler or jam.  Cobbler lead me to Camilla's Perfect Peach Cobbler.  

Camilla added rhubarb to her cobbler and just so happened I had a bit left in the freezer.  The peaches I used were fairly small and didn't yield as much as I would have liked, so I added a few blueberries.  I was intrigued by the use of olive oil in the topping!  After having used butter for years and taking the time to work it into the flour, I may be using olive oil from now on, so much easier!!  We really enjoyed this cobbler, a perfect way to showcase summer fruits!  Thanks, Camilla!

 
Perfect Peach Cobbler

Filling Ingredients

• 4 C sliced organic peaches
• 1 C sliced organic rhubarb
• 1 T ground cinnamon
• 1/2 C packed organic brown sugar
• 2 T flour
• 1 t ground nutmeg
• 1 T ground cinnamon
• dash of ground cardamom
• 2 T butter

Topping Ingredients

• 1 C white whole wheat flour
• 1/2 C packed organic brown sugar
• 3/4 t baking powder
• 3 to 4 T olive oil
• 1 T pure vanilla extract
• 1 egg
• 1 t ground nutmeg
• 1 T ground cinnamon
• dash of ground cardamom

Procedure

Preheat oven to 350 degrees F and butter a baking dish.

With a wooden spoon mix all of the filling ingredients until thoroughly combined and the peaches and rhubarb are all coated with the other ingredients. Spoon the filling into the prepared pan and dot with 2 T butter that's been cubed.

For the topping...stir until all the ingredients are combined. The consistency will be like a crumble top. Spoon the topping over the fruit and use a spatula to spread it over the fruit. 

Bake the cobbler for 40-50 minutes, until the topping is golden brown and the filling is bubbly. Let cool for 5 minutes before serving. Serve hot.

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