The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Think Spring with Peach Cobbler

Blaise Doubman

I do not know about you but I am ready for Spring! These dark and cold days can really get a person down. It is here when my mind often drifts to not only warmer days but to warmer weather food, such a picnic foods and cold salads and cobblers and ice creams. The recipe I am sharing here with everyone today is a classic spring dessert, peach cobbler. This is delicious served alongside vanilla bean ice cream or just equally delicious served without.

The peaches here can be canned or fresh. I actually prefer using canned peaches because I like all of the extra juice that comes along with them in their cans. If you only have salted butter for this recipe, use it and just leave out the additional salt. If you only have self-rising flour for this recipe, just leave out the baking powder and salt all together. You an also substitute the peaches in this recipe for your favorite fruit! Explore and have fun with this simple recipe.

Peach Cobbler

4 cups sliced peaches, canned, undrained
1 stick unsalted butter
1 cup white all-purpose flour
1 cup white granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk

Start by placing the stick of butter in a 9×13-inch baking pan. Place in oven.

Preheat your oven to 350 degrees F.

In a large bowl combine the white all-purpose flour, white granulated sugar, baking powder and salt. Add milk and stir until just combined.

Remove the pan from the oven once the butter has melted. Pour over the batter and smooth out the top. Gently pour over the peaches and juice and spread evenly.

Bake in preheated oven until puffed and lightly golden brown, about 40 minutes.

Ask and Answer: Do you have a classic spring salad recipe that you would like to share? Message me and we can collaborate on an upcoming column piece!