Don’t these peaches look delish? Unfortunately as nice as peaches may look, they aren’t always good–and I really don’t like wasting hard earned money on them if I’m not sure. One way to tell if they are good is by smell, not by pinching. Pinching only bruises them, and then who wants them! If you can detect a nice sweet peachy fragrance, they most likely will be good.
Another way to know is to have a taste. Fortunately the farmer I bought them from was good enough to let me taste test first. (A good farmer will let you do that!) Although the one I tasted was a day or two from being perfectly ripe (disclosed by the farmer), it was divine! And if they taste that good when they aren’t ripe, you KNOW they will be good when they ARE ripe!
If you buy peaches at a place where you aren’t allowed to taste and you know they aren’t quite ripe, try laying them out in a single layer inside a cardboard box for a day or two and then try smelling again. In past experience this method has worked well for me for ripening peaches–especially if they aren’t in a cold area. Don’t let them sit too many days without checking them, because they can rot fast.
Anyway, enough about ripening–and on to the eating! I couldn’t wait to slice into these and make something yummy! I debated whether I wanted pie, cobbler, or something I had never tried before. I decided to mix up the latter two.
I went to my Pinterest boards to see what I might have collected and found nothing peachy. However, I did find this recipe for Simple Apple Cobbler using a cake mix at My Wooden Spoon. If you know much about me, you know I don’t always like to follow a recipe exactly. I usually like to put my own spin on what I cook or bake. I greased a 9 x 13 pan (mine is a little bigger), and substituted sliced peaches in place of the the caramel apple filling (which sounds divine, by the way–and sure I’ll be trying in the Fall!)
I mixed up this “sauce” and poured it on top of the peaches since I knew they were slightly unripe. It’s a mix of sour cream, applesauce, brown sugar, and cinnamon. (This “dump” cook didn’t measure but I would estimate there was about a 1/2 c. sour cream, 3/4 to 1 c. applesauce, 1/2 c. packed brown sugar, and 1 t. cinnamon. Taste. If it tastes good, it WILL be good! If it doesn’t, add more applesauce or sugar!) 🙂
Then I covered the sauce and peaches with a yellow/butter cake mix.
In My Wooden Spoon’s recipe, she gives the option to use two sticks of butter or a can of Sprite. I didn’t have Sprite (which sounds interesting and I’d like to try), so I used butter (actually margarine, if you want to be technical). I only used one stick though.
NOTICE: If you only use 1 stick, you will want to take a fork and sort of mix the butter evenly around the top of the dry cake mix to moisten it. I didn’t do that. As a result, certain portions of the cake mix stayed dry through most of the baking process. See in the photo below how the butter pools in certain areas? I had to take my fork and spread the dry mix around later–because obviously I didn’t want to eat dry cake mix spots.
Bake at 350 degrees for about 1 hr and this is what it looks like all bubbly and brown. Ta da!
I couldn’t ask for a better peachy treat!
How have you modified a simple tasty sounding recipe lately that substitutes what you have on hand? Tell us in the comment box below.