In our wonderful, amazing Abel & Cole box this week we received an abundance of deliciously ripe peaches! So when life gives me peaches, I make peach cobbler.
Peach cobbler holds a very special place in my tummy heart and takes me back to hot summer days in Wisconsin when my mumsie would make homemade peach cobbler and make us all say “I just love peach cobbler” in our best southern voice before starting in on the most delectable dessert ever.
This was my first ever attempt at recreating my mom’s peach cobbler and I figured the best recipe would be something simple from a 90’s era foodie magazine – the origin of some of her best recipes (before the wonders of Pinterest). I found this one on epicurious.com and it was taken from the September 1999 edition of Gourmet magazine:
- 7 ripe peaches, thin slices
- 1/4 cup of white sugar
- 1 teaspoon cornstarch
- 1 cup of flour
- 1/2 cup of white sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 3/4 stick cold unsalted butter, cut into little pieces
- 1/4 cup of boiling water
Toss the peach slices with the sugar and cornstarch – feel free to add a teaspoon of lemon juice. I didn’t and it turned out divine. Bake the peaches in a glass baking dish for 10 minutes at 425 degrees (220 Celsius for you foreigners).
Mix together the flour, salt, baking powder and sugar. Add the small pieces of butter and mix by hand until you get a grainy coarse meal consistency. Then add the boiling water and stir water in – don’t overstir, just combine. Spoon the mixture on top of the baked peaches and bake for an additional 20-25 minutes (20 for fan, 25 for non-fan).
Personal suggestion: when you take it out of the oven, let it sit a few minutes to cool but then spoon into bowls with some clotted cream Cornish ice cream. I have just discovered this and it is what ice cream should be… Iced. Cream. Amazing.