Saturday, September 15, 2012

peach cobbler

I know, I know.
Not summer anymore.

Can we have just a taste more?
(har har.)
But, it's still hot outside, yes?
Feels like summer?
Let's enjoy then.

Go grab some overripe peaches at the market (that are on clearance) and make this.
And pretend that it's early June again and we have beaches ahead of us and great tans and bright pink nail polish on.

Peach Cobbler
Serves a bunch.
Serve with ice cream and whipped cream, please.
And this is old school, from the 1980's edition of the big, red and white checked cookbook.  
Oh, and on a side note, did you know that there are different types of cobblers?  There are some with a cake-like top, like my blackberry cobbler.  Then, there are cobblers with pie crust tops (not for me).  Then, there are these.  Biscuit topped cobblers.  This is what I grew up with.  This will always be my favorite.  This is the quintessential cobbler, for me.
4 cups fresh peaches, sliced
3/4 cup sugar
1 tablespoon lemon juice
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, grated while cold
1 egg, beaten
1/4 cup whole milk
Combine the peaches, sugar, and lemon juice in a medium saucepan.  Heat until simmering and cook until slightly thickened.  Remove from heat and let cool.  You can even refrigerate the mixture overnight so it's nice and thick and delicious.

When you are ready to bake, preheat your oven to 400*.
Combine the rest of the dry ingredients in a medium bowl.
Add grated butter and incorporate with your fingers.
Add egg and milk and mix with a fork until just combined.

Pour peach mixture into a buttered 8x8" baking dish.
Dollop biscuit topping into imperfect mounds on the peaches.
Bake for about 20 minutes, or until biscuits are golden brown and the peaches are bubbly.

Smother that sucker with whipped cream and melty ice cream and eat so fast it burns your tongue :)


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