Posted in baking

Peach Cobbler

peach cobblerMy friend had an awesome birthday party today.  We went tubing on the Deerfield River, then went home and showered and changed, and reconvened for a barbecue and finally, a bonfire.  Now there’s a dude who knows how to celebrate the passage of time.  He mentioned that peaches were in season when I asked him what I could make, so at first I was thinking of a peach pie, but I’m not great with pie crusts and I was low on time to experiment, so I decided on a peach cobbler.  I haven’t actually made a cobbler since I was pretty young and made a blackberry one with my grandmother in North Carolina (fond memories), so I was a little iffy on what I was shooting for.

I used Paula Deen’s recipe, reprinted here in baker’s percentage and all that good stuff:

257.1 B%        383.3 g        2 cups sugar, divided
79.4 B%            118.3 g        1/2 cup water
77.0 B%            114.8 g        1/2 cup butter
100.0 B%        149.1 g        1 1/2 cups flour
5.7 B%            8.4 g        2 1/4 tsp baking powder
245.2 B%        365.5 g        1 1/2 cups milk
4 cups (7-8) peeled, sliced peaches
Ground cinnamon, optional

I threw in a little ground nutmeg and changed the self-rising flour to flour and baking powder.  Her recipe doesn’t have salt, but my butter was salted.  Here’s my paraphrase on the instructions, plus my instructions for the peaches:

  1. Blanch and shock peaches.  (Put them in boiling water for 45 seconds to a minute, then put in ice water to cool.)
  2. Peel off whatever skin will come off.  Cut off the rest; it will still come off more easily than if they weren’t blanched.  But, they will have a slightly cooked outer layer that might not be as pretty as if you had just peeled them.  Your call.
  3. Slice peaches.  I tried slicing one radially, you know, like how canned peaches come sliced, but it’s hard to do thanks to the pit.  So I hacked off one cheek, the other, then the sides, and then the bottom.  Sliced the cheeks in half.  Works for me.
  4. Turn oven on to 350F.  Put butter in pan and pan in oven.
  5. Put peaches, 1 cup sugar, and water in a saucepan and simmer for 10 minutes.
  6. Mix flour, baking powder, 1 cup sugar, and milk.
  7. Put batter, then peaches and syrup, in the pan with the butter, without stirring.
  8. Bake 30-45 minutes.  I baked mine for 35 minutes.

I think it needed to be baked longer.  I was skeptical about this but thought the top looked and felt done, but when I tried some at the party it was definitely doughy beneath the surface.  With no eggs, it’s not dangerous, but I imagine doughy isn’t the goal.  I should really eat more cobblers.

That said, get yourselves to Whole Foods and buy some ripe peaches pronto.  Eating the leftover bits of peach was magical.  I don’t think I have properly appreciated peaches in the past because I haven’t normally had really good, really ripe ones.  I also got rainier cherries after 1) having them stare at me on my computer background for months and 2) not finding any at the store until recently, when my usual grocery store started having them, but first they looked really bad, and then they looked ok but where EIGHT dollars a pound, and 3) finally happening upon them at Whole Foods, looking perfect and costing something I could stomach. And man. are. they. good.  I can’t even tell you.  You’ll just have to go buy some yourself.

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