lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

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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