Tuesday, July 5, 2011

Oh peaches...how about some cobbler?

It all started with a bowl of peaches.

Soft, juicy, you-can-just-smell-the-sweetness peaches.

It was time to eat them or let them go.

And being that it was quite possibly the most boring 4th of July evening of my life, I had nothing to do.

So my mom and I grabbed a couple knives and started slicing peaches for what is, in my opinion, the most delicious cobbler in existence.

My grandma started making this cobbler when my mom was little. The recipe came from her 1953 Better Homes and Gardens New Cookbook. A few years ago, she gave my mom a reproduction copy.

Isn't it cute?

Don't you love the cute little 1950s graphics?

Just seeing this recipe makes my mouth water.

I tasted the cobbler for the first time at my grandma's house one sunny California summer. The peaches were in season.

It was a cobbler unlike any I'd previously tasted. The sticky-sweet fruit was topped with a fluffy biscuit-like shortcake.

Whipping one up was just the thing for a dull holiday evening.

Here it is, for your undying pleasure and enjoyment.

Fresh Peach Cobbler

Ingredients:
3 c. sliced fresh peaches
1 c. sugar
1/4 t. almond extract
1 T. lemon juice
1 t. grated lemon peel
1 1/2 c. sifted enriched flour
1 T. baking powder
1 T. sugar
1/2 t. salt
1/3 c. shortening
1/2 c. milk
1 well-beaten egg
2 T. sugar

Directions:
Arrange peaches in greased 8x8x2-inch pan. Sprinkle with mixture of 1 cup sugar, almond extract, lemon juice, and lemon peel. heat in oven while preparing shortcake.

Sift together flour, baking powder, 1 tablespoon sugar, and salt. Cut in shortening until mixture is like course crumbs. Add milk and egg at once; stir until flour is just moistened.

Spread dough over hot peaches. Sprinkle with 2 tablespoons sugar. Bake in hot oven (400 degrees) 35 to 40 minutes. Makes 8 servings.

I make a double batch and put it in a 13x9x2-inch pan. When it's done, it looks like this.



Want a piece? Make your own!

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