Peach Cobbler
Summer is fast approaching and my little freezer out back is still full of last year’s fruit.
The problem, if you want to call it that, is that watching my diet all winter long really cut into my baking, resulting in an embarrassment of riches still waiting to be used. Bags of cranberries that I stocked up on last fall, at least 20 lbs. of plump blueberries that I picked at peak season, and several freezer bags full of great big juicy peaches, the likes of which you never see in local markets, purchased by the bushel from an orchard in New Hampshire as soon as we heard they were picking.
Time’s a’wasting and now it’s time to buckle down and use it it all use before picking season rolls around again. Diet be damned, I have been back to baking. Blueberry muffins, blueberry cobbler, and cranberry walnut bars have all come out of my oven in recent weeks. This week it was time for peaches.
The peach cobbler pictured here smelled heavenly and was every bit as delicious as it looks, and was really easy to make. The crusty topping, called Cottage Pudding, is a recipe from my old Fanny Farmer cookbook. Think of the liquid that you see in the bottom of the dish as a peachy “au jus.”
Peach Cobbler
Ingredients
Filling:
- 4 cups sliced peaches fresh, canned, or thawed frozen ... okay if a bit juicy
- 1/2 cup sugar
Topping:
- 1-1/2 cup flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/2 cup sugar
- 1 egg well beaten
- 1 stick butter 4 oz., melted
- 1/2 cup milk
- 1/2 tsp. vanilla
Instructions
- Instructions: Preheat oven to 375 degrees.
- Place peaches in an 8” or 9” baking dish.
- Sprinkle with sugar and bake for 10 minutes while you prepare the topping.
- Place dry ingredients in medium size mixing bowl and stir
- Add remainding ingredients, mix well and spoon onto the hot peaches. No need to smooth it out.
- Bake until nicely browned and toothpick inserted in topping comes out clean (no sticky uncooked topping on it)
