Tuesday, July 22, 2008

Things to do with fresh peaches involving cobbler

My friend Bonnie makes a very simple biscuit cobbler with a cream biscuit on top and peaches and berries on the bottom. I have been making it for several years now, and it is quite possibly the best-tasting thing on earth. It's not a complicated recipe- you could use any drop biscuit recipe (but for crying out loud, don't use a biscuit mix. You're cooking with the season's best produce here). Toss 3 c fruit with a little sugar (depending on the sweetness of the fruit) and a little flour (a few tablespoons), put in a square baking dish, and spread a thin layer of biscuit on top. Bake at 350 until the biscuit is deep brown (or you will have uncooked biscuit- also don't spread the biscuit too thick). You can use any fruit, but of course the best cobbler will be made with fresh peaches (blanch them in boiling water for 30 seconds, peel the skins and cut up the peaches) with fresh blackberries and/or other berries and homemade whipped cream. Just sayin'. The recipe is so good that my ex boyfriend comes out of the woodwork this time of year and asks for it. Here is an actual conversation from the first time Shelton and I had the cobbler at Bonnie and Chris's house:

Shelton: "Would it be rude of me to ask for a third helping?"
Bonnie: "Yes, but go ahead."

There are squillions of cobbler recipes out there. And most are good. My friend Kristie just sent her favorite recipes out to a bunch of our friends and gave me permission to post it here. Enjoy!

I bought a bunch of fresh peaches last week, and I made a great fresh peach cobbler with them. It turned out so good, I thought I might pass it along, in case one of y'all need to use up some peaches (or maybe you're just in the mood to have something yummy...) I hope you enjoy!

Kristie's Fresh Peach Cobbler(derived from a Cooking Light recipe, so nearly guilt-free!) [editor's note: this is a lie. There is a whole stick of butter in there. Kristie is a PhD chemist so I know she is lying.]

4 c. fresh sliced, peeled peaches (with juices)

1/4 c. light brown sugar

1/4 c. sugar

Slice up the peaches, and mix 'em with the sugars in a bowl. Set aside at room temp till nice and juicy, about 30 minutes, so have a glass of wine or something to pass the time.

1 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/4 c. light brown sugar

1/4 c. sugar

1 c. milk (I used Silk soy milk, yum!)

1/2 to 1 tsp cinnamon (amount depending upon your preference)

1/2 tsp. vanilla

1 stick butter (use real butter, it really does make a difference!)

Preheat oven to 350°F. Put the butter in a 9x13-inch Pyrex baking dish and put the dish in the preheating oven. While the butter is melting,mix up the batter by combining the flour, baking powder, salt, sugar,milk, cinnamon and vanilla. When the butter is completely melted, remove the dish from the oven and pour the batter into the melted butter. DO NOT STIR. Then,carefully spoon the peaches and juice evenly over the batter. AGAIN,NO STIRRING. Return dish to the oven and bake for ~45 minutes, or until all nice and bubbly in the center and brown around the edges. As the cobbler cooks, the batter will rise up and around the peaches.Makes 10 to 12 servings (-ish). LOVE this with Edy's Slow-Churned Butter Pecan ice cream.

1 comment:

januarygypsy said...

I made this peachy deliciousness for a family get-together last weekend and it was very well received...and super easy. Thanks!