It’s peach season in Chesapeake Bay territory. Fresh peaches on roadside stands and farmer’s markets everywhere. Friends of ours were passing through Pennsylvania and picked some up on the way. Perfect excuse for a Galley Pirates treat, I’d say. Off for a Sunday afternoon sail…

Peach Cobbler

For print-friendly recipe see below

Spray oil
8-9 fresh peaches
Juice of 1/2 lemon
1 tablespoon dark rum (optional)
2 cups sugar, divided in half
1/2 cup unsalted butter (one stick)
1 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 teaspoon ground cinnamon
2/3 cup milk

Preheat your galley oven to 400 degrees.

Lightly spray a 9×13 cake pan with vegetable spray (like Pam). Peel and slice 8-9 fresh peaches. If they are perfectly ripe, the skin should peel off fairly easily. You’ll collect a fair amount of peach juice with your peaches. Keep that with the peaches. Squeeze about half a lemon over the peaches and a tablespoon of rum (that’s the PIRATE part. If you want to be a PIRATE, that is!)  Then gently stir in 1 cup of sugar. Slide the sweetened peaches into the prepared cake pan and set aside.

With a fork, cream the butter and sugar together. Stir 1 tablespoon of baking powder into the cup of flour and add to your butter-sugar mixture. Add salt and cinnamon.  Continue to mix with your fork until it you have coarse crumbles.

Add the milk. Beat the mixture with a wooden spoon. Pour the batter over the peaches.

Place in your preheated 400 degree oven. The temperature will likely drop. Try to keep it above 350 degrees.

We had folks new to sailing on board today. They were a little alarmed that our stove was moving. I assured them that was a good thing in 25 knots of wind.

Bake for 45 minutes or until the top is golden brown.

We were on a crazy heel today with spray over the bow and a marginally seasick crew. So the unanimous decision was made to eat dessert at the dock. What kind of pirates are these? Nonetheless, it was gobbled up and not a crumb left. Aargh!

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Pirate's Peach Cobbler

From the Deep South, a summer favorite with a pirate twist.

Ingredients

• Spray Oil
• 8-9 Fresh peaches, ripe, but firm
• 1/2 Lemon, juice of
• 1 tbsp Dark rum (optional)
• 2 cups Sugar, divided in half
• 1/2 cup butter (one stick)
• 1 cup Flour
• 1 tbsp Baking soda
• Pinch of Salt
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 2/3 cup Milk

Instructions

• Preheat your galley oven to 400 degrees. Lightly spray a 9×13 cake pan with vegetable spray (like Pam)
• Peel and slice 8-9 fresh peaches. Reserve any peach juice in the process.
• Squeeze a lemon over the peaches. Add a tablespoon of rum. Then gently stir in 1 cup of sugar. Slide the sweetened peaches into the prepared cake pan and set aside.
• With a fork, cream the butter and sugar together. Stir 1 tablespoon of baking powder into the cup of flour and add to your butter-sugar mixture. Add salt, cinnamon and nutmeg.  Continue to mix with your fork until it you have coarse crumbles.
• Add the milk. Beat the mixture with a wooden spoon. Pour the batter over the peaches.
• Place the cobbler in your 400º oven, keeping the temperature above 350º. Bake for 45 minutes or until the top is golden brown.

Notes