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poulet au reisling, mashed potatoes
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Friday, July 23, 2010

Peach Cobbler

I flashed back to making all sorts of baby food when I started making this dish. I peeled so many fruits by blanching them for Miss F. This time, I had Miss F at my feet begging for any peach slices I was willing to give her. The recipe calls for six peaches, I used 8, I am guessing she and I ate at least two by snacking. When C got home from work, he asked what it was. I told him that I had made peach cobbler. He said that it wasn't cobbler, cobbler is in a square dish, not a round one. Who knew that the dish shape determined the whether it was in fact cobbler?
Peach Cobbler

6 large peaches
¼ cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
1 tablespoon cornstarch

1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
¾ stick cold unsalted butter, cut into small pieces
¼ cup boiling water

Preheat oven to 425°F.

Bring a medium saucepan of water to boil. Blanche each peach for a minute or so. Peel the peaches once they have cooled. Cut the peaches into thin slices and toss with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish.

Stir together flour, 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.

Drop spoonfuls of topping over the peaches. Bake in middle of oven until topping is golden, about 30 to 35 minutes. Topping will spread as it bakes.
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1 comment:

Heather said...

Made blueberry cobbler the other day (and btw, for C, I made it in an OVAL pan. mwah-ha-ha). anyways, unfrotunately I did not take a picture for comparison, BUT if you can just imagine what it would look like if blueberry cobbler exploded in your oven - yup there it is, you've got it. No idea why, but there you go! Still tasted good tho.

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