Thursday, August 21, 2014

Summertime Peach Cobbler

GAHHH, why isn't EVERYTHING made out of peaches?! It's the peak of summer and I cannot think of a single food that I love more.

I love peaches.


They're a real peach.  I guess that's where that saying comes from.

You can grill them, you can put them in salad, you can make my very favorite desserts out of them.  You can bob for them. You can eat them with a man named Bob. They'd even brighten up some corn on the cob. (Sorry, I momentarily channeled Dr. Seuss there. I'm on a peach sugar high). Anyway, there is really nothing that a peach can't make better. Even RK, who claims that he has always disliked peaches, now loves them. They are perfect. We are in love. WE are a real peach.

I am also in love with this cobbler recipe. It is SO simple. Nothing fancy. It just focuses on the flavor of the peaches and the simplicity of a perfect pastry topping. Just use very ripe, fresh peaches and you will have the perfect summertime dessert! Rich's grandmother's china is optional, but encouraged.


For the peaches
8 fresh peaches, peeled, and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/8 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons cornstarch
1 teaspoon fresh lemon juice

For the pastry
1 cup flour
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoon chilled butter cut into small cubes
1/4 cup boiling water

For the topping
3 tablespoons white sugar
1 teaspoon ground cinnamon
Flaky sea salt (optional)

In a large mixing bowl, combine peeled and sliced peaches, 1/4 cup white sugar, 1/4 brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss everything together until the peaches are coated evenly. Pour into a greased baking dish and bake in an oven preheated to 425 degrees for about 10 minutes.

While the peaches are baking, in another large bowl, combine flour, remaining sugars, baking poser, and salt. Using your fingers or a pastry blender, cut in the chilled butter and blend until the mixture resembles course meal. Stir in the boiling water until just combined.

Remove the peached from the oven and top with spoonfuls of the pastry topping. Sprinkle the entire cobbler with the cinnamon and sugar mixture. Bake until the topping is golden and the peaches are bubbling, about 40 minutes.

Remove the cobbler from the oven and sprinkle with flaky sea salt. This is totally optional, but I did it and it was delicious.

Serve warm with vanilla bean ice cream!

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