September 4, 2012

Peachy Cobbler

There's this place outside of Wheeler, Wisconsin that sells INCREDIBLE caramel rolls. I stopped there a couple days ago on our way home from my daughter's horse show to pick up a few. The tattooed and surprisingly lean guy working behind the counter looked at me with mirth and said, "It's 1:30 - they were gone by 10. But I've got some great peaches from Michigan." Peaches? Peaches. Peaches! I got them for a song - a big box for $6 and toted them home. Usually the kids would plow through good fresh fruit so fast I wouldn't have enough for baking. But in this case, there were plenty and now on the precipice of over ripeness. So I get to bake with them. If it's fruit, I always go for a crisp or cobbler. It's cobbler today and here's how it went:
  • Slice approx. 8 peaches. I leave them unpeeled but you can skin 'em if you don't care for the slightly chewy texture. 
  • Toss with half a lemons' worth of juice, 1/4 cup white sugar and 1 teaspoon of cornstarch
  • Put in bake ware of your choice - I used 9 1/2 x 9 1/2 Corningware (Grandmas) but I think something slightly smaller would work too. 
  • Bake for 10 minutes at 400 degrees (especially if your peaches are on the hard side....is this starting to sound like food porn?)

Now for cobbler dough:

1 cup flour
3/4 cup cold butter cut into pieces
1 teaspoon of salt,
1/2 cup white sugar
1/2 cup boiling water
  • Mix together with your fingers until it looks and feels like sand.
  • Then add a 1/2 cup of boiling water (or milk, or cream - naughty girl) and gently mix until a slightly wet dough forms. 
  • Scoop into even clumps, plop atop the peaches and bake at 425 for about 25 minutes.
"sandy" dough

before baking
  • Serve with warm with vanilla ice cream or cold tomorrow morning for breakfast! Next time, I might double the cobbler dough so we get a lot more of the delicious biscuits. But the peaches are really the star, and so good warm with ice cream.


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