Peach Cobbler was on the menu in the February/March 2009 issue of Quilters Newsletter–in the form of a lovely hand-appliqued quilt pattern by Georgina Fries of Lothian, Maryland! To go along with that scrumptious pattern, we couldn't resist sharing a favorite family recipe from QN photographer Mellisa Mahoney, whose backyard peach trees produced a record-breaking crop last summer. Mellisa’s mother, Agnes Karlin, made a pan of her famous Peach Coffee Cake, and–lucky us!– Mellisa shared. While it’s not a cobbler, it is a dessert that’s sure to have you looking forward to peach season year after year. Share a pan with your family or your quilt group…or keep it to yourself. We won’t tell!

Peach Coffee Cake
1 pkg. hot roll mix
6 c. sliced peaches
2 T. lemon juice
1 c. sugar
H t. cinnamon (optional)
3 T. corn starch

Crumb Mixture
2 c. flour
1 c. sugar
8 T. margarine

Prepare the hot roll mix as directed and let it rise. Meanwhile, combine the next five ingredients in a large saucepan and bring them to a boil. Remove from heat and let cool. In a separate bowl, combine the ingredients for the crumb mixture and set aside. Roll out the dough to fit a 12˝ x 15˝ cookie sheet. Spread the peach mixture on top of the dough. Top with crumb mixture. Bake at 375 degrees for 30 min. or until the dough is lightly browned.

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Appeared in:

February/March 2009