This summer I bought a 25 pound box of peaches thinking that I would try my hand at canning. Turns out that 15 pounds (yep, Michael and I managed to eat about 10 pounds of peaches) isn't really enough to make getting canning supplies worthwhile - and my apartment kitchen is not really set up to can anyway. So I frozen them. After much discussion with my mom and sister it was decided that the best method would be whole, with the skin on, to prevent browning. I cleaned them, then put then on a cookie tray, not touching, and let them freeze overnight. The next morning they could be put in freezer bags without them freezing together (as much).
But they took up a lot of space in my small freezer, so I was looking for a way to use them up and cobbler just wasn't working for me. Then I found this recipe. It is all things yummy in a cobbler without as much mess - with the added bonus that it gave me an excuse to use my Kitchenaid. I love my Kitchenaid.
I found that peeling the peaches was actually much easier when they were partially frozen, verses when they are fresh. I put a few in a bowl and left them at room temperature for about 15 minutes. Then the potato peeler slide right along without making the peaches mushy. Also, partially frozen peaches chop up nicely. Why did I never do this before?
The batter is THICK! The slightly frozen peaches keep it moist, but do cause it to take longer to bake. I turned the oven down to 350 to prevent the top from burning and cooked it for about 40 minutes. They turned out fantastic. I may cut the oil a bit next time but oh the cinnamon-sugary goodness! Also, I used liners - which did not work out well. Maybe liners are only for cupcakes? No matter though, I took them to CDA and all the ladies asked to take one home to their husbands. I was a proud baker!
I've made them for breakfast twice now - so simple, so good, so yum!
