'Tis the season. For Peaches!

There's a (sort of) local show where the host of the Very Vera show
recently prepared several things using peaches.

A twist on Peach Cobbler using rye flour:

For the cobbler filling

6 peaches, sliced
1/3 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

For the crumble

1/3 cup rye flour
2/3 cup all-purpose flour
2 tablespoons granulated sugar
3/4 tablespoon kosher salt
1/4 teaspoon nutmeg
4 tablespoons unsalted butter, in 1/4 inch dice
1/2 cup whipping cream

Instructions

Preheat oven to 400°.
In a medium bowl, toss together peaches, brown sugar, cornstarch,
cinnamon, and nutmeg. Pour into a buttered 9 x 9 baking dish.
In another bowl, whisk together the flours, sugar, salt, and
nutmeg. Toss in the butter and rub each cube between your fingers to
flatten.
Add cream and stir to loosely combine. Press cobbler crumble
together and spread over the top of peaches.
Bake for 35 minutes or until golden brown and juices are bubbling.
Serve warm with vanilla ice cream.

French Toast with peaches:

Ingredients

1/3 cup whole milk
1 peach, thinly sliced
4 tablespoons mascarpone cheese
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons granulated sugar
2 large eggs
1/3 cup heavy cream
1/3 cup whole milk
For serving: soft butter, maple syrup, powdered sugar, and crisp bacon
8 thin slices of English muffin bread

Instructions

In a wide shallow dish, whisk together the whole milk, cream eggs,
sugar, salt, cinnamon, nutmeg, and vanilla extract.
Preheat a griddle to medium heat.
Spread 4 slices of bread with 1 tablespoon of mascarpone each and
cover with slices of peach. Top with another slice and press down.
Dip each sandwich in milk mixture on both sides.
Add to hot buttered griddle and cook for 2-3 minutes per side until
golden brown.
Serve with soft butter, maple syrup, powdered sugar, and crisp bacon.

Jill