Saturday, September 17, 2011

Purloined Peach Cobbler

LUCY BURDETTE: So it's peach season here in Connecticut and the peaches are amazing--so tasty! Bite into one and the juice runs right down your chin, as one of our local food stand owners will tell you if you try to walk away without buying something. My hub needed dessert for his bridge cronies and I thought I remembered saving a recipe from allrecipes.com for peach cobbler last spring. This was the first time I tried it and the results were spectacular! And not at all hard to make--though if you don't have decent and ripe peaches, just go for chocolate.

I prefer light on cinnamon and no nutmeg or lemon, so I took those out. You could also try adding half a teaspoon of almond flavoring or vanilla to the topping, but I don't think it's necessary.

Ingredients
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon fresh lemon juice (I didn't have this and it turned out fine)
• 2 teaspoons cornstarch

• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water


Directions
1. Preheat oven to 425 degrees F
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with sugar. (Here you could add more cinnamon if you're of the more than less school of seasoning.) Bake until topping is golden, about 30 minutes.

We ate some hot right out of the oven...mmm, mmm, mmm. It would also take kindly to whipped cream or vanilla ice cream, in my opinion. John's bridge cronies ate it with chocolate almond chip with no ill effects...

4 comments:

Hallie Ephron said...

I made this very peach cobbler. Delicious! But you zipped right over the peeling of the peaches. You've gotta drop them into boiling water and take them out in just the right amount of time so the skin slips right off but the peach doesn't get cooked.

Last night I took a bag of not very good apples (just because they're 'just harvested' doesn't make them crisp and tasty) and made a lovely apple crisp. Recipe when it's my next blog week.

Lucy Burdette said...

Sounds like a good tip. I just peeled them with a knife:)

Jan Brogan said...

Just bought a dozen peaches. Printing out this recipe now.

Thanks!!

Pat Marinelli said...

Oh yum!

I think I need a trip to the grocery story.