Peach Mint Cobbler

stuff to use:

peaches

mint

we had a few peaches that were ripening (or not?) a bit funny so  i opted for cooking them rather than not.  we also had some fresh mint from our farm share and i knew just what to do :)

cobblers (or crisps?) or whatever else you could call them are super duper easy.  i did actually purchase some granola for this, which is totally not my style, but you gotta do what you gotta do, right?

i cooked ours in a glass baking pan, and chose a small round one due to our small amount of the star ingredients.  after preheating the oven to 300 degrees (it sounded good at the time....hot enough to brown the top a bit, but allow it to sustain enough time for the peaches to soften up? :) i sliced up the peaches fairly thin, no more than 1/2 inch thick (just ‘cause i’m impatient when it comes to baking, especially when it smells delicious! :)

then i melted some butter down, perhaps a stick or so, on the lowest heat i could manage, as butter burns quite easily, and poured it over a bowl of granola.  i really confess, there’s not a lot of measuring going on here.  the fruit to granola ratio is not terribly important, and if you didn’t melt enough butter the first time you can always add some more.  no stress :)

i put the peaches in the pan first, laying them out evenly.  you can drizzle some honey or maple syrup over them if you wish, or sprinkle some sugar, but i usually find it to be sweet enough (just right, in fact ;) without it.

i finely chopped the mint, mixed it in with the buttery granola, and spread it out over the peaches.

i let it cook for about half an hour (again, the impatience!).  you can check to see if things are getting soft, or dried out, or burnt.  (you can always put tinfoil over things to protect the surface layer.)

peach mint cobbler

we put it in bowls with a spoonful of vanilla ice cream on top.....it’s best warm and fresh, but i so look forward to it for breakfast the next day!  (it rarely lasts more than one of those :)

approximate price: $5