If you’re ready to sample a traditional Harvey House item that is still served today but can’t get to the Grand Canyon right away, try making this peach cobbler.
In the February/March 2019 issue, we take you to the historic El Tovar Hotel on the Grand Canyon’s South Rim, the site of several national park lodges. Noted for its dining program during its heyday, the El Tovar (est. 1905) continues the tradition of grand meals at a grand local. Here’s a taste of it.
(Serves 3 – 4)
¾ cup flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon salt
¾ cup whole milk
1 pound peaches, peeled and sliced
1½ teaspoons vanilla
½ teaspoon nutmeg, ground
1/3 cup sugar
4 ounces butter, melted
Mix the crust ingredients in a bowl and set aside. In another bowl, make the filling by combining the peaches, vanilla, nutmeg, and sugar. Set aside.
Place the melted butter into the baking dish. Then add the fruit filling and the crust ingredients.
Bake cobbler for 30 minutes at 350 degrees.
Serve warm or cold.
For more information on the El Tovar Hotel or to make reservations, visit the resort’s website.
Photography: Courtesy Xanterra Parks
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