Feature
July, 05 2008
Peach Cobbler
by Drew Kime
Peach Cobbler
Got cherries? Make cobbler. Got strawberries? Make cobbler. Got apples? Blueberries? Peaches? Cobbler, cobbler, cobbler.
I guess what I'm saying here is ... man I like cobbler. It's even fun to say. Cobbler cobbler cobbler cobbler. Whoa, I'm sounding like a turkey in my head. Okay, here's the recipe. This works for whatever fruit you want.
Ingredients
six peaches (see note below)
3/4 cup sugar
1/4 cup butter
Batter
3/4 cup flour
3/4 cup sugar
3/4 cup milk
2 teaspoons baking powder
pinch of salt
Directions
Start with enough fresh fruit to fill a 9x9 baking dish. Only go about half full with strawberries or other berries that don't have pits. You won't lose as much volume tossing out the pits.
While you're prepping the fruit, put the butter in the baking dish in the oven, and pre-heat to 350°. By the time you're ready to assemble the cobbler the butter will be melted.
Peel the fruit if necessary, berries usually won't need it, and chop into bite-sized pieces. Mix 3/4 cup of sugar into the fruit and set it to the side while you make the batter.
Combine the flour, sugar, milk, baking powder and salt and mix well. (With a spoon is fine, you don't need to break out the mixer for this.) You've probably only spent about 10 minutes on the process by this point, and you're nearly done.
Check that the butter is melted, and pull the baking dish from the oven. Pour in the fruit and make sure it is evenly distributed. Then pour the batter evenly over the top. Don't stir the batter into the fruit. You want it to sit on top.
There's a good chance the batter won't completely cover the fruit. That's okay, it will rise as it bakes. Put the dish in the oven and bake for 40-50 minutes. Pull it as soon as the top of the batter is golden brown and starting to crack.
Serve warm with fresh sweetened whipped cream, or ice cream. And that's it.
See step-by-step photos of the process at How To Cook Like Your Grandmother.
