Not quite wordless Wednesday...

Lattin's had their incredibly ripe Elberta peaches half off...so I walked out with a dozen at 48 cents a pound. Sweet deal!

Half of them were destined for the Wee Ski's palate, and the other half were headed for some sort of peach dessert. I found a great WW recipe for peach cobbler and added a honeycrisp apple to the mix. Honeycrisp apples + fresh, ripe peaches = does it get any better?

Here's the recipe for 3 point cobbler...

THE GOODS

• 6 medium peaches, peeled, pitted and sliced
• 6 1/3 tbsp sugar, divided
• 1 tbsp cornstarch
• 1 tsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp table salt
• 3 tbsp reduced-calorie margarine
• 1/2 cup fat-free skim milk

INSTRUCTIONS

• Preheat oven to 375ºF.
• In a large saucepan, combine peaches, 1/3 cup of sugar (5 1/3 tablespoons), cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking pan.
• To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk; stir until flour mixture is evenly moistened.
• Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.

And some amazingly delicious heirloom tomatoes...sliced up, served raw with mozzarella, fresh basil and a touch of olive oil. Since my husband is not a fan of tomatoes...this one is all mine.

...and sliced.