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

If you’re a vegetarian or vegan, this post might reaffirm your choice to avoid meat. Either that or you’ll renounce your non-meat-eating ways for the delicious, barbecue sauce coated deliciousness you see here! I’m just kidding…sort of =)

Saturday turned out to be the perfect California day for a Texas-style pit BBQ!…Nevermind the fact that I don’t know what type of day is generally perfect for a Texas BBQ, or a Texas anything for that matter. Just because I’ve never been to Texas doesn’t mean I can’t imagine what it might be like, though- sitting beneath what I’ve been told is a giant sky (everything really is bigger in Texas, right?), sweet tea in hand, enjoying the summer day while wafts of mesquite scent the air.

Wafts of mesquite can only mean one thing in Texas. Maybe not. Mesquite can probably mean more than one thing. But I hope it usually means delicious, barbecued chicken, brisket, and ribs. I can imagine bbq sauce to be the only acceptable condiment in Texas, too, though I could be wrong? Don’t shatter my dreams, it’s definitely my favorite anyway!

What all of this comes down to is that my family doesn’t know an authentic Texas pit bbq any better than we know a traditional Louisiana crawfish boil or Greek celebration, but that didn’t stop us from using our imaginations and the slew of movie-driven stereotypes we’ve accumulated in our minds to recreate those events in the comfort of our own parents’ home. It’s just what we do. And since my oldest bro was planning to be in town for the SF Marathon next weekend, this weekend was the perfect time to round him up with the rest of the family & a couple good family friends (Hi Becky, Daniel, Lane & Marina!) for swimming, squirt guns, volleyball, food, and various other forms of debauchery. Always a good time!

I hit up the fruit stand last week for all the necessary produce. And then, this is just one of the THREE well-stocked refrigerators my parents have. How will we ever get by?!

Barbecue barrel! I know what you’re thinking. Seems a little crazy, right? But I promise you everything wasn’t just chucked in the barrel haphazard. As far as I know. I can’t, however, promise you my brother had any idea at all what he was doing. That being said, we must have had a good amount of luck on our side, because everything came out a-maz-ing!

Slow & low in the BBQ smoker, slow & low…and TA-DA!

Along with the barbecued chicken, brisket, ribs, and hot links, we enjoyed potato salad, fruit salad, corn on the cob, rolls, & bacon baked beans.

Once everyone passed out on the ground digested a bit, we continued the rousing game of volleyball that was started before dinner. The way we play, I’m not sure anyone really comes out a winner, but everyone had fun. I’ve been told that’s all that really matters. Played until the ice cream maker sounded like it’d give out if we waited any longer, and served it up with my raspberry peach cobbler!

I’ll post the recipe once I’ve finished digesting and recovering from this weekend’s craziness! It’s only 8:30pm and I can hardly keep my eyes open…
Nighty night 😉