Saturday, September 27, 2014

Better Homes and Gardens New Cookbook: Peach Cobbler

So, I'm at the farmer's market today.  And there's a pile of these beautiful peaches.  The most beautiful peaches I may have ever seen.  And instantly I know I must have them.  So I ask the guy how much they are.  What does he say?  They're free because they aren't as good as I hoped they'd be.  Uh.  Sure, why not.  I'll just bake them up into something magnificent, dude, so if you want to give them away, go for it.  And now I have this beautiful cobbler to stuff my mouth with.  And yes, I refuse to admit that summer's almost over.

Peach Cobbler
Adapted from the 1974 edition of the Better Homes and Gardens New Cookbook

For topping
1 cup sifted all-purpose flour
2 tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
¼ cup (½ stick) unsalted butter
¼ cup whole milk
1 large egg, slightly beaten
Demerara sugar, for sprinkling (optional)

For filling
1½ tablespoons cornstarch
¼ teaspoon ground mace
½ cup packed light brown sugar
½ cup water
4 cups sliced peaches
1 tablespoon lemon juice
1 tablespoon unsalted butter
1 teaspoon vanilla bean paste (optional)

Preheat the oven to 400°F.

Sift together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Combine the milk and egg; add all at once to the dry ingredients, stirring just to moisten. Set aside.

Combine the cornstarch, mace, brown sugar, and water in a medium saucepan. Cook and stir until thickened. Add the peaches, lemon juice, butter, and vanilla bean paste, if using. Cook until the peaches are hot, about 5 minutes.

Pour the filling into an 8-inch round baking dish. Immediately spoon on the biscuit topping in 6 mounds. Sprinkle biscuits with demerara sugar, if desired.  Bake for 20 to 25 minutes. Serve warm with cream or ice cream.

Makes 6 servings

No comments: