<\/a>Today is National Peach Cobbler Day. My go-to recipe for peach cobbler at home comes straight from the pages of Southern Living Magazine<\/em>. I was a fan of the magazine long before my big move to the South, and have yet to try a recipe I didn’t like from it. But what is a cobbler? Ask five different people and you’ll probably get five different answers. For some, it is a biscuit-like topping atop sweet and bubbly fruit. To others, the topping is more a rustic pastry crust. <\/div>\n
And looking back to old cookbooks<\/a>, cobblers seem to be put together differently altogether. In 1902, Paul Richards’ recipe (Paul Richards’ Book of Breads, Cakes, Pastries, Ices and Sweetmeats<\/em>) is similar to Victor Hirtzler’s 1919 version (The Hotel St. Francis Cook Book<\/em>). Both involve lining a baking pan with pie paste, filling with sweetened fruit, seasoned if desired with spice, then covering the top with a crust, egg washing, and baking. Sort of like a pie, only deep-dish and baked in a casserole.<\/p>\n
In any case, cobblers are one of the few desserts that has appeal at any time of the year: spring and summer with the abundance of ripe, fresh fruit, and fall and winter when there is a longing for sweet and warm desserts. And like all good recipes, the simpler the better. The recipe below is adapted from Southern Living<\/em>. I substitute whatever stone fruit I have on hand if I don’t have peaches making it a ‘universal’ recipe, sweetening the fruit with as much sugar as needed.<\/p>\n
Peach Cobbler<\/strong><\/p>\n
\n
1\/2 cup butter<\/li>\n
1 cup flour<\/li>\n
2 cups granulated sugar, divided in half<\/li>\n
1 tablespoon baking powder<\/li>\n
1 cup milk<\/li>\n
4 cups fresh peaches, sliced<\/li>\n
1 tablespoon freshly squeezed lemon juice<\/li>\n<\/ul>\n
In heavy, metal casserole, heat the butter over low heat until melted. Remove from the stove. Whisk the flour, 1 cup of sugar, and baking powder together. Add in the milk an stir until just mixed. Pour this over the melted butter. <\/p>\n
In a saucepan, stir the peaches, remaining 1 cup of sugar, and lemon juice. Bring to a quick boil and pour over the top of the cobbler batter. Bake in a preheated 375 degree oven for about 35 to 45 minutes until lightly browned, bubbly, and the cobbler crust has cooked through. Serve warm with fresh vanilla ice cream, if desired.<\/p>\n
Image Source: Photo of peach cobbler is from Flickr – User: Arnold Inuyaki through a creative commons license.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"
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