Monday, June 20, 2016

Peach Cobbler


We are a nectarine family. Peaches are okay, but I much prefer a smooth skinned nectarine to a fuzzy peach. Except for baking, where the skin doesn't matter and the fruit is baked. I am so-so on a biscuit topped cobbler, I prefer a more pie crust type recipe. But why not just bake a peach pie? My main aversion is that pie crusts can be tricky in the summer because it is so hot and humid here. So I was looking for a new cobbler recipe and this one was really intriguing. The cobbler topping is a cross between a sugar cookie and a pie crust, which is just perfection. I much prefer it to be warmed and topped with Tillamook vanilla bean ice cream. Delicious. This recipe is adapted from The Kitchn.
Peach Cobbler

8 to 10 large peaches
¾ cup sugar
1 tablespoon fresh lemon juice
3 tablespoons cornstarch

1 ½ cups all-purpose flour
1 ½ cups sugar
¼ teaspoon salt
1 ½ sticks (12 tablespoons) butter, melted

Preheat the oven to 350 degrees. Peel and slice the peaches. Stir the sliced peaches with ¾ cup sugar, lemon juice and cornstarch. Pour the peaches into a 9x9 glass baking dish. Stir together the flour, sugar and salt together in a mixing bowl. Pour in the melted butter and stir to combine into a crumbly dough. Pat handfuls of dough into palm sized disks between ¼ and ½ inch thick, lay the disks over the peaches in a cobblestone pattern. Place the cobbler on a baking sheet and bake for 55 to 60 minutes, until the topping is golden brown at the edges. Cool and serve with whipped cream or ice cream.
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