Summer Peach Cobbler Recipe
This past week I was delighted to be offered a box of “test” peaches. Faced with the delicious challenge of what the heck to do with them, I asked a friend who loves to cook (and is also a pastry chef) for suggestions – pickled peaches, grilled peaches, sautéed peaches, peach cobbler, peach pie, peach jam … the list goes on.
At first the idea of making jam was very tempting. The notion of having a stock-pile of alluring jars of jam to give as impromptu gifts was making my inner domestic goddess swoon. Plus my husband seems to make homemade jam disappear at alarming rates when it shows up in the house. Half of the time I didn’t even know such goodness has entered our house until I see him with a spoonful in front of the open fridge.
That said just reading about the whole process for making jam sounded exhausting and I was terrified that if I didn’t sterilize the jars properly I would unintentionally give one of my loved ones a gift of bacteria to go with the jam. So I decided on cobbler.
- 4 to 6 cups blueberries or other fruit, washed and well dried, peeled and sliced as necessary
- 1 cup sugar, or to taste
- 8 tablespoons (1 stick) cold unsalted butter, cut into bits, plus some for the pan
- 1 /2 cup all-purpose flour
- 1 /2 teaspoon baking powder
- Pinch salt
- 1 egg
- 1 /2 teaspoon vanilla extract
- Heat the oven to 375°F. Toss the fruit with half the sugar and spread it in a lightly greased 8-inch square or 9-inch round baking pan.
- Combine the flour, baking powder, salt, and remaining 1/2 cup sugar in a food processor and pulse once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand, beat in the egg and vanilla.
- Drop this mixture onto the fruit by tablespoon-fuls; do not spread it out. Bake until golden yellow and just starting to brown, 35 to 45 minutes. Serve immediately.
Recipe from Mark Bittman
What I didn’t anticipate when tackling all these peaches was the mess. Peeling 16 or so very ripe peaches makes for a sloppy mess of a cutting board. My darling doxie and chief kitchen assistant Tony Baloney was not complaining about this dilemma as he lapped up peach juice from the floor.
I am by my own admission a just OK baker, so I defaulted to a Mark Bittman recipe to ensure the dessert destined for our friends that evening would be edible. The recipe that I tried had a biscuit style top with a batter that reminded me a lot of sugar cookies.
Part of my problem with baking is that I always want to substitute something and baking unlike general cooking is just not very forgiving. Despite my desire to throw in other ingredients I followed the recipe and only mixed sugar with my peaches. If I had it in the house I would have used bourbon vanilla in the batter instead of regular vanilla. I shot of bourbon in the peaches would have been really good or maybe a squirt of lemon to brighten up the flavor.
The cobbler baked up with a filling thickened to an apple pie type consistency and puffs of perfectly browned biscuits. I served this up with vanilla ice cream that had ribbons of blackberry syrup in it. I would have baked in some whole blackberries with the peaches but, none crossed my path in the store that looked worth eating.
Perhaps a black berry picking adventure will be in our future to try this recipe again. I’m sure my trusty assistant Tony will gladly help by “picking” (i.e. eating) all the berries from the low branches for me. He’s big on quality control.
This post written by Sarah Johnson. Who is often found hunting for delicious items around the city when she’s not acting as Full Circle’s Human Resource Manager.