Not because someone was injured on the job, or because a contractor had lost his mind - no.
My husband needed crisis support because his crew was tasked with working at a senior's only nudist colony and no one briefed him before he went in. As he tells it, one minute he was there with his hammer and his coffee, and the next, he was blinded by the *ahem* light when he turned a corner and was faced with four well seasoned women doing yoga with nothing to separate his eyeballs from their collective downward dogs than thin air.
Apparently, though, it wasn't all bad.
Although the man will tell you quite vehemently that naked yoga need not be done, ever, apparently one of the nudists loosely resembled Ginger from Gilligan's Island.
To which I say TOWANDA!
Yoga is great at any age, and if you've got the chutzpah to do it in the nude (and look like Ginger doing it) you deserve to have a dessert named after you!
And today's is a good one!
Gingered Peach Cobbler
|Photo Credit: Lyndsay Wells|
Sweet, tender ginger infused peaches are topped with a ginger crumble coating. Serve with fresh whipped cream or rich vanilla ice cream and you have an old fashioned dessert even The Skipper will love!
|Photo Credit: Lyndsay wells|
Visit the printable recipe here: Gingered Peach Cobbler
Please enjoy my easy to follow step by step video.
- 8 cups sliced, peeled peaches (12 medium, or 1 bag frozen and thawed)
- 1 cup granulated sugar
- 2 Tbsp cornstarch
- 1/2 tsp ground ginger
- 2 cups all purpose flour
- 1/4 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup cold butter
- 1 cup plain yogurt
- 1/4 cup finely chopped crystalized ginger
- Heat oven to 375. Spray a 13x9 inch glass baking dish with cooking spray.
- Mix peaches, 3/4 cup of the granulated sugar, the cornstarch and ground ginger in a saucepan. Cook over medium heat for 8 minutes stirring constantly until bubbly and thickened. Spoon mixture into baking dish.
- In a medium bowl mix flour, brown sugar, baking powder, baking soda, and the remaining 1/4 cup of granulated sugar. Cut in the butter using a pastry cutter or a fork until mixture looks like coarse crumbs. Add yogurt and the crystalized ginger and stir just until a soft dough forms.
- Drop by heaping 1/4 cupfuls onto the hot fruit mixture.
- Bake 40 minutes or until the topping is golden brown and the filling is bubbly around the edges. Serve warm with vanilla ice cream.
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