Thank you for a great Carmel Winter Farmers Market season! We will see you beginning on May 4th at the Carmel Farmers Market and the Fishers Farmers Market!

Peach Cobbler

This is a first--all of the recipes that I have shared in our newsletter up to this point are made with at least one item from our farm; this recipe has none (gasp) but it is so good, I just had to pass it along.  I first found the basic recipe online (which I modified) when preparing for a visit from one of our dear friends from college and his family two weeks ago.  Since then, I have made it three (yes, three!) times.  This could explain why I was asked last weekend at the farmers market "if there was news..." (as in the 'are you expecting?' kind of news ...'Nope, just one too many helpings of peach cobbler' should have been my answer).  Anyways, I digress.  The peaches I use come from Memory Lane Farm, which is conveniently located about 5-10 minutes from our farm and they also sell at the Minnetrista Farmers Market (although I am sure their season is coming to an end soon).  Whip up a lovely dinner featuring one of our chuck roasts (they're on sale this week!) and this'll be glad you did. 


  • ~12-14 fresh peaches (washed, peeled, pitted, and sliced--however thick or thin you desire; I slice ours a little on the thicker side)
  • 1/4 c sugar
  • 1/4 c brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp fresh lemon juice, plus some of the zest, if you'd like
  • ~5 tsp cornstarch (less if you like your cobbler a little juicier)

1st Topping:

  • 2 c flour
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 sticks of cold, grated butter
  • 1/2 c boiling water

2nd Topping:

  • ~1 1/2 TBSP sugar
  • ~1 tsp cinnamon


  1. Pre-heat oven to 425F.  In a large pan, combine the 'Filling' ingredients and heat over low-medium heat for ~10 minutes, stirring occasionally. (Note: peeling a large number of peaches can be cumbersome, so I either use a vegetable peeler -or- place the peaches in a pot of boiling water for ~1 minute; doing so will help the skin peel right off.  For easier cutting, I insert my knife at the blossom-end of the peach and run my knife along the pit, all the way around the core in a 'cross'; this will quarter the peach and then you can slice the pieces accordingly with no waste).
  2. To prepare the 1st topping: In a large bowl, combine the flour, sugars, baking powder and salt; mix in the grated butter until it resembles corn meal.  Lastly, add in the boiling water and mix until just combined.
  3. Place the peach filling mixture in a baking dish, top with the 1st topping mixture (by spoonfuls, aiming to evenly cover the filling), then sprinkle with the cinnamon-sugar mixture.  (Note: you may not need all of the cinnamon-sugar mixture; I keep a shaker of this in our spice area for toast, oatmeal, etc. and just give it a 'good shake' all over). 
  4. Bake for 30 minutes, or until the golden-brown.  Serve with vanilla ice cream. Then go for a nice brisk walk. 

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