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
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
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
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
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