July 30, 2010

Mm mm peach cobbler

Hooray for summer!

Hooray, because, this is the best time of year for fresh, seasonal cooking. Tomatoes, peppers, green beans, okra -- all kinds of yummies in abundance!

This being Georgia, y'all can well imagine the peaches. I can smell them walking around the farmer's market. Sweet and tender and two-napkin juicy. And even though I know I'm running the risk of spoilage and waste, I can never resist the bursting half-peck paper bags. They call to me.


So despite the heat I was inspired to bake last night. Baking at night = not unbearably miserable. Chef Google hooked me up with this recipe for fresh peach cobbler, and get this: I even tinkered a little. I'm gettin brave y'all.

So here we go: I set out a stick of butter in a 2-quart casserole to start getting soft.

Total health food here

Then I put a huge, covered pot of water on medium. Once it was boiling I dropped in 5 peaches and let them go, covered, for 5 minutes. Meanwhile I added 1/2 cup sugar to my large mixing bowl, which got me to thinking. I bet a teaspoon of cinnamon would be brilliant in there. Only one way to know for sure right?

Looks brilliant!

When the peaches were sufficiently boiled I transferred them to a big bowl of ice water, where I left them for another 5 minutes. After that, the skins just fell off. Sweet. Then I sliced up 2 and 1/2 cups' worth, which was 4 and a half large peaches. I ate the leftover half, and gently combined the slices with the sugar mixture.

Screw the cobbler. Gimme a spoon!

At this point I turned the oven on 350° to pre-heat and set the peach filling aside for a few minutes. I sifted 3/4 cup of flour with 2 teaspoons of baking powder, while I melted the butter in the microwave.

NOTE: Here you see the biggest challenge I faced with this here cobbler. That would be finding a surface in my kitchen level enough that all the butter didn't run into one corner of the casserole.

I actually had to make shims.

Then I added a cup of sugar and 3/4 cup of milk to the flour mixture. The recipe instructs, "Pour batter over melted butter. Do not mix or stir together." So that's what I did, even though...

Is it just me, or is this kinda gross?

Then it says pour the peach mixture over the top of that. Okay... That helped...

Is it just me, or is this kinda awesome?

Then it went into the oven for about an hour. The house filled up with the cinnamon fragrance. My tummy growled like a sasquatch. And this came out:

Makes me think of church potlucks in my youth.

By the time it had cooled about 20 minutes, I could wait no longer. Into a bowl with a scoop of vanilla. I almost fell off the couch.

Oh. So. Worth. The effort.

Two things:

One, Doug promised if I made this he would try some. But he better get on the stick, because I can't stay the hell out of it. He may find it all devoured before he works up his nerve.

Two, this actually doesn't remind me of the church ladies' cobblers from back in the day. I remember a crust that was flaky and crisp, kinda pie-like. This has a cakey crust -- a lot like pancake, in fact. Which is not a complaint, just a "wonder" I guess. I wonder what kind of batter I'd need to get that old-school crispy cobbler?

Probably a really difficult one. But I'd love your suggestions!

1 comment:

  1. Holy Bejeezus Misty, this looks awesome! ya know, I tried making peach ice cream and it was just so-so. The peaches weren't the best. But this? This, looks delightful!!! Pack it in dry ice and send my way.....ppuuhhhlease?


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