Say it with Sprinkles: A baking blog filled with recipes & photos of sweet treats & savory eats.

There’s a pretty good chance that peach cobbler is my all-time favorite fruit dessert. There’s also a 94.7% chance that it’s my all-time favorite dessert, period.

Cherry and blueberry are right up there, neck and neck, if you must know, and they fight it out every summer, vying for my attention. At this point in the summer, peach is winning.

So…maybe it’s just my current favorite? My favorite until I make a blueberry pie? Fair enough.

My mom has the cutest little accidental peach tree growing in her backyard. A happy accident. For years it’s been a little sparse on the production line of things, if you know what I mean…and coupled with the fact that bugs apparently place peaches as high on their favorite fruit list as I do…there haven’t ever been quite enough to support my incessant fruit habits.

Unfortunately, there still aren’t.

I wish I could go on to tell you the classic story of a peach tree underdog that finally overcomes the odds to produce pounds and pounds of juicy, glorious peaches that end up keeping even the most insatiable peach habit at bay. You know the story I’m talking about, right? No? You didn’t hear that one as a kid? Weird. Anyway…

In that story, my kitchen would end up overflowing with a never ending stream of sweet, crumble topped peach cobbler, all because of that little tree. Happily. Ever. After! Good, yes?

However, delicious as those little peaches are, and try as that little tree might, this peach cobbler was a result of a little help from the fruit stand peaches I bought last week.

Peach Raspberry Cobbler
This cobbler is more like a “crisp” because of its crumble topping. Super easy to make, super delicious, and gluten free, too!

Ingredients:

Peach Filling:
* 6 cups Sliced peaches
* 1/2 cup Frozen raspberries, thawed
* 1 1/4 cup Sugar
* 1/4 cup Cornstarch
* pinch of salt
* 1 tsp cinnamon

Crumb Topping:
* 1 cup Oats
* 1 cup Oat Flour (I processed oats in a coffee grinder)
* 1 cup Margarine or Butter
* 1 cup Brown Sugar
* 1 tsp Cinnamon

Directions:
Preheat your oven to 425* F.

Cut peaches into small slices and then half each slice (more bite-sized that way). Add peach slices to a large bowl along with the sugar, cornstarch, salt, and cinnamon.

Stir together well and pour into an ungreased 9 x 13″ casserole dish.

To assemble the crumb topping, add the oats, oat flour, cinnamon, brown sugar, and margarine or butter to a separate bowl. Using a fork, cut the butter in to the dry ingredients until well incorporated. You’ll get a clumpy, course meal texture.

Sprinkle the crumb topping evenly over the peach mixture.

Back for about 45 minutes, or until the topping is golden brown and the filling is bubbly.

Moral of the story: If you can’t get happily ever after out of your tiny backyard fruit tree, get it at the fruit stand or farmer’s market instead, and call it a day. Done!

Still love you, little tree! <3

I realize I haven’t talked much about summer school lately, but that’s more about trying to pretend it doesn’t exist than about it not actually happening.

It’s happening, though, and I know because otherwise I spend more hours than usual in a prolonged state of confusion, brows furrowed, mouth slightly agape, cursing the day I got myself into this mess, all for nothing. Possible, but not probable.

And that’s just the time spent in class. As if that wasn’t enough time spent interpreting a professor’s warp-speed lectures as long-winded reminders of my scientific inadequacies, I get to hear them resonate in my head later as I read about the stuff that I was previously blissfully unaware that I didn’t understand before.

It’s like a daily, “Hey you, here’s another thing you didn’t know, won’t know, but should know. By Monday. Kthanks.” Insert me crying + Major *SAD FACE*

Sometimes information overload lends itself to a hefty dose of self-preservational tactics which include, but aren’t limited to: profuse, unnecessary use of highlighters (through personal experience, I’ve noticed that if you highlight the whole page, it’s not as useful. Weird…), excessive fidgeting, daydreaming about things that are only exciting relative to the current situation (ex: making oatmeal), and writing out to-do lists primarily composed of things I’ve already accomplished, just so I get to cross them off.

I really wish doodling was still in. Whatever happened to that? Doodling was nice.

It’s really not always as bad as I make it out to be, but obviously I’d still rather be in Europe or on a beach somewhere, but I think that goes without saying.

That being said, I’ve also been busy getting ready/shopping for my family’s summer party this weekend! It’s become a thing…usually a thing with a theme. From the Bayou to the Mediterranean, we’ve got a few under our belts, and while I wouldn’t say they’re anything fancy, they are fun and obviously involve lots of awesome food!

This time, Texas style pit BBQ!

In order to make that happen, cue Fruit Stand. Be still my heart, little fruit stand.

It’s like a cross between a grocery store and a farmer’s market- local, fresh, seasonal produce but unlike a once or twice a week farmer’s market, it’s there EVERY. SINGLE. DAY!  Amazing.

The prices are MUCH more reasonable than a farmer’s market, too!  After perusing the aisles as usual, I scored a bunch of yummy stuff for Saturday:

* Seedless watermelon
* Canteloupe
* Honeydew melon
* Yellow Peaches
* Nectarines
* Corn on the cob
* Lettuce
* Celery
* Cilantro
* Avocados
* Yellow Cauliflower
* Cucumbers

There’s really just one problem with this place- they need bigger carts!

I’ve never actually been to a Texas pit BBQ, but I think that just means it involves lots of meat, BBQ sauce, and anything else you can cook over an open flame.

Corn on the cob. Zucchini. And lots of peach cobbler, too! Stay tuned!