A Taste of Colorado
This past weekend, I stopped at a roadside Palisade peach stand and
If you’re a local or just passing through, you know how special these peaches are. They’re not just any peaches—Palisade peaches are known for their rich flavor and perfect texture, thanks to being allowed to ripen fully on the tree.
Make sure to ask, “are these peaches tree ripened?” and be prepared to head to the next spot if the answer is “no”.
What Does “Tree Ripened” Mean?
“Tree ripened” refers to peaches that have been left on the tree until they reach their peak ripeness, allowing them to develop their full natural sweetness, juiciness, and flavor. Unlike peaches that are picked early and ripened off the tree, tree-ripened peaches have a depth of flavor that can’t be beat.
This recipe is a favorite in our home, and the best part? No pie crust needed! It’s simple, sweet, and bursting with peachy-juicy goodness.
Palisade Peach Cobbler
Ingredients:
- 5 Palisade peaches, peeled, cored, and sliced (about 4 cups)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
For the batter:
- 6 tablespoons butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- Ground cinnamon
Instructions:
1. Prep the Peaches: Begin by slicing the peaches into quarters. This allows you to easily remove the pit. (Pro tip: Save those pits if you want to try sprouting your own peach tree. More in the “bonus section” below)
2. Cook the Peaches: In a saucepan, combine the sliced peaches, sugar, and salt. Cook on medium heat for a few minutes until the sugar dissolves and the peaches start to release their juices. Remove from heat and set aside. *(If you’re using canned peaches, skip this step and start with the batter.)*
3. Prepare the Batter: Preheat your oven to 350°F. Slice the butter into pieces and place them in a 9x13 inch baking dish or cast iron pan. Put the dish in the oven while it preheats to melt the butter. Once melted, remove the dish from the oven.
4. Mix the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk until just combined. Pour the batter over the melted butter in the baking dish, spreading it into an even layer.
5. Assemble the Cobbler: Spoon the peaches and their juices over the batter. Sprinkle ground cinnamon generously on top.
6. Bake: Place the dish in the oven and bake at 350°F for 38-40 minutes, until the top is golden and the cobbler is bubbling. Serve warm with a scoop of vanilla ice cream for the perfect finish.
Note:
- If using canned peaches, substitute with one quart jar, undrained.
Bonus: Grow your own peach tree!
Plant Your Peach Pits:
- Step 1: Once you’ve removed the pit from the peach, set aside. You don’t even need to worry about rinsing, you will be cracking these babies open.
- Step 2: Find a hammer-friendly surface and a hammer to gently crack the pit open along its seam and remove the inner seed, which resembles an almond. Be careful, seeds can be slippery. Be sure to crack on the long side and not on the face to ensure you do not pulverize the inner seed (this took me a few tries to figure out).
- Step 3: Place the seeds in a plastic bag with a damp paper towel. Store it in a refrigerator for about 8-12 weeks—this mimics the natural cold stratification process that the seed would experience outdoors.
- Step 4: After the stratification period, plant the seed about 2 inches deep in a pot with well-draining soil. Keep the soil moist but not waterlogged, and place the pot in a sunny location. With patience, your seed will sprout into a small peach tree!
Hope you enjoyed learning a little more about Colorado’s beloved Palisade Peaches with me. Follow along at Creative Mountain Mama for more!