Fall is officially here, which is crazy. I feel like it was just June, and my kids were fresh out of school on summer break, and we went to pick strawberries and raspberries so I could stock our freezer back up on homemade jellies. Now, all I am waiting on are some apples for applesauce, and we are set for winter.

I seem to run out of jellies, tomato sauce, corn salsa, and applesauce the quickest. My regular salsa, peppers, and cinnamon pears seem to last longer and make them every other year. But another thing that doesn’t last is peaches.

I am not a peach-flavored person, but peaches are one of my favorite fruits when perfectly ripe and juicy. Don’t ask me how that is possible. I would never order peach-flavored tea, eat peach rings, or any kind of peach candies. I just enjoy the real deal, I guess.

The peaches have been hit or miss this year. I have had some wonderful ones and some “eh” ones. I hate the pitty ones — it’s always such a bummer when you expect to bite into a super juicy one where the juice runs down your arm.

My momma and I found some wonderful ones in Mifflinburg at a sweet little side fruit stand along Route 45. I only had about six pints left from last year, so I decided I needed to can some more to savor these amazing peaches for the winter months.

Did you know you can also freeze peaches? I like them both ways, but my family enjoys them canned more — but we all enjoy them during the winter months. Fresh summer fruits always taste so good when you can’t buy or grow them for months and months.

You can do so much with fresh, canned peaches, but this is one recipe I just made a few weeks back, and folks, it’s keto-approved. Now, I don’t do keto or anything, but I had peaches and wanted to make a lite dessert. I came across this recipe and gave it a try. Honestly, it was very good. You can definitely use regular sugar and flour — you don’t have to use exactly what I did. But if you are looking for a lighter version for any type of cobbler, this is the way to go. Peaches are still out there, so whether you freeze, can, or eat them just the way they are, enjoy them fresh while you can.

Peach Cobbler

Ingredients:

Filling:
• 2-3 peaches
• 1 Tbsp of Stevia (or your favorite sweetener)

Topping:
• 1 cup almond flour
• 1/4 cup butter (softened)
• 4 Tbsp. Stevia (or your favorite sweetener)
• 1/2 tsp. vanilla extract
• 1/2 tsp. baking powder
• 1/2 tsp baking soda

Directions:

Preheat oven to 300.

Slice the peaches.

Place them over a baking tray or cast-iron skillet and sprinkle with Stevia.

In a bowl, mix butter, vanilla, Stevia, baking powder, baking soda, and almond flour.

Cover the peaches with the batter irregularly.
Bake 25 minutes or until golden brown.

Serve with ice cream or cool whip.

Enjoy!