Friday, September 28, 2018

10 Year Cobbler Anniversary

10 years ago Andy and I went to pick peaches and we made our own Strawberry Peach Jam for wedding favors. We had so many extra peaches and didn't know what to do with them, so we made pies and cobblers. There is nothing quite like a fresh peach straight from the tree, so juicy and delicious.
This past Sunday, Bronwyn and I wanted to go peach picking, so we walked outside in our jammies and picked a few (18) right off our own tree. Why? Because a few years ago we planned our very own mini orchard in our very suburban yard. So far the only fruit we have is peaches - but I'm OK with that, they are amazing. We've loved watching the peaches grow and turn ripe right out our window.
I knew I needed peaches to can for the Will County Fair - because I signed up to bring some to be judged (fingers crossed as of this writing). We also wanted to have a 10-year anniversary Cobbler. OK, not really. We had friends coming and we needed dessert, and peach cobbler from our own peaches seemed too good to pass up. Our peaches are Red Haven and come off the pit amazingly well. They are a breeze to peel with a peeler and cut into slices very well.
The cobbler bakes up beautiful with hot molten lava filling, we let it cool a bit before we ate it with ice cream. Mmmm melty ice cream over peachy goodness. Oh man... let's make this again... we still have peaches - let's have some more cobbler!

Peach Cobbler
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
For Cobbler Topping
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup boiling water
For Sprinkling
3 tablespoons granulated sugar

Preheat oven to 400°F (if you are using a dark or glass pan - 425°F if you are using a light color pan).
In a large bowl, combine peaches, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, prepare cobbler topping: in a large bowl, combine flour, sugars, baking powder, and salt.
Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them.
Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise). Bake until topping is golden, about 30 minutes.
Top with ice cream if desired. Serve and enjoy!!

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