This week, Kroger has a big thing about Lane peaches in their ad. Lane is a Georgia company, and eating those peaches supports Georgia agriculture in a small way. More importantly, though, eating peaches that are grown only a couple of hours away means that they are going to be the tastiest possible peaches (unless your grandma has a tree in her backyard, and alas, my grandma has no tree). And, eating in season means that your grocery bills are cheaper, you eat a wide variety of things, and (did I mention) they are so good that even your pickiest child (who shall not be named) just might take a bite. Maybe. If you convince him. And tell him that all the Nascar drivers eat peaches. And drive him to the farm to see them for himself. Not that I'd know anything about that.
So, for today's meal, be a rebel. Serve dessert for supper. Most often, at our house, this gets served as real dessert, after supper, then the leftovers are eaten for breakfast. Not that much different than pancakes or any other sweet breakfast. At least that's what I tell myself.
2 pounds peaches (approx), for 4 cups sliced--on sale--$1.98
1 stick butter--$0.55
1 cup sugar--$0.18
1 cup self rising flour--$0.10
1 cup milk--on sale $1.99/gal--$0.12
Preheat oven to 400. Melt the butter in a 9x13 glass pan in the oven. Meanwhile, mix the flour, sugar, and milk together. Slice the peaches and add sugar if necessary. When the butter is melted and almost brown, add the flour mixture to the pan. Top with the peaches. Bake for around 45 minutes, until the top is golden brown and everything is bubbling.
Top this cobbler with whipped cream--1 cup--$1
Total cost for a crazily indulgent summer meal--$3.93