Well, technically, it’s a cobbler.
Summer is winding down, and peaches are cheap and plentiful. My dad, who is awesome, recently purchased a surprisingly large number of peaches for a single man, so I turned ten of them into a cobbler. This recipe is what I remember of a family recipe, with some help from my Joy of Cooking and AllRecipes.com.
I learned a trick, after I spent an hour peeling all those peaches. If you drop the fruit in boiling water for 60 seconds, the peel comes right off. Cooking is learning, right?[fancy_list style="bullet_list" variation="orange"]
- Preheat oven to 400° F.
- Start with ten good sized, ripe (even a little over-ripe is fine) peaches which you’ve peeled, pitted, and chopped into bite-sized pieces.
- Toss those in a bowl with 1 T. lemon juice, ¼ C. granulated sugar, ¼ C. brown sugar, a few shakes of cinnamon, a good sized splash of vanilla, and a thick pinch of corn starch. Stir or toss until everything is blended.
- Spread the peaches in an oblong baking dish evenly. Take a spoonful for yourself. You earned it.
- In a medium-ish bowl, mix 1 C. flour, 1 t. baking powder, a smidge of salt, ¼ C. granulated sugar, ¼ C. brown sugar, and a pinch of cinnamon, nutmeg. or both. Take a stick of cold butter and cut it into tiny pieces. Blend the pieces of butter into the dry ingredients until crumbly. (It doesn’t have to be perfect, this is a crumb topping. Hunks of brown sugar are features, not mistakes.) Add a couple tablespoons of very, very hot water and stir until it everything just starts to stick together. Use less water if it’s humid in your kitchen, a little more if it’s dry.
- Grab a spoon and toss dollops of the topping across the surface of your peaches. Sprinkle a little sugar and cinnamon on top, because you’re fancy.
- Bake for 35-45 minutes, or until the topping is golden brown and the peaches are bubbling. Cool for at least 20 minutes, then serve warm with ice cream or whipped cream. Or just eat it out of the pan. I don’t judge.
Hint: If you want to chop up your peaches before you’re ready to bake them, toss them with just the lemon juice and keep them in an airtight container in the fridge. This will keep them from turning brown.
Second Hint: If your peaches do go brown after cutting, they still taste delicious and are still fine to put in your cobbler. They’ll brighten up when they’re cooked.
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