This recipe has been handed down from a special lady. My memories of Grandma Maxine reflect on her loving-kindness, her soft voice, and her smile. What my husband remembers most about her are: swaying on the maple tree in the orchard also know as “riding the horsey-branch” , endless back rubs, a table spread with a home-cooked “dinner” (or lunch) such as homegrown beef, potatoes, and canned vegetables from the garden – and always a cold jug of homemade apple cider (from the orchard press) in the fridge.
Grandma Maxine was born in 1918, and after completing high school she was a country school teacher for Harrison township in Adair county where she would walk through deep snow during the winter to arrive at the school to start the fire before the school children would arrive. She was a hard-worker and was significantly woven into the family farm.
Later, when she and Grandpa Gerald moved into town, she would often visit her old homestead on the farm and was known to walk about in the orchard and swing beneath the canopy of trees, which is the home now to my mother and father-in-law.
Although I do not yet have a peach tree in my yard, I still enjoy all the glories of fresh fruit in the summer. Peaches are a favorite and so is the almond extract that goes along so nicely with it! This peach cobbler is a delightful summer treat – made with fresh peaches and a touch of almond extract – topped with a floury sugar crumble for the cobbler. Then serve with a dollop of vanilla ice cream.
- 8 fresh peaches, scalded, peeled, sliced
- 1⅓ c. sugar
- 4 T. flour
- 1 t. almond extract
- For the topping:
- 2 c. Bisquick pancake or biscuit mix
- ½ c. sugar
- ½ t. almond extract
- ¼ c. shortening
- ⅓ - ½ c. milk
- sugar for sprinkling
- Preheat oven to 325 degrees. Grease a 9 x 13 baking dish. Place sliced peaches in baking dish (approximately ⅓ of the way up).
- Mix together flour, sugar, and almond extract.
- Sprinkle over peaches.
- For the topping, combine Bisquick, sugar, almond extract, shortening, and milk. Mix together. Add more milk if needed - enough to make dough sticky. Then drop by spoonfuls onto peaches. Sprinkle with sugar on top.
- Bake for 35 - 40 minutes or until peaches are done. This recipe can easily be halved for a smaller dish - such as an 8 x 8 size.