Poorly lit Peach Cobber

May 19, 2005

by IsaChandra

After yesterday's poll I think you are all batshit crazy. Cherry is the best. However, I made a peach cobbler when I saw the juicy new peaches at the green grocer's. They were outstandingly sweet on their own but I added brown sugar anyway and damn it was good. Maybe this is a tip that everyone knows but: to peel peached quickly (I mean it will take you all of 3 seconds) blanch the peaches in boiling water for about 45 seconds, then remove with a slotted spoon, cool and peel. I am all for laziness but the energy you spend blanching will save you a ton of energy trying to cold peel the things. My other time saving tip: I didn't slice them, I just pulled the fruit into bite sized pieces with my hands right into the baking dish, it saved precious juice as well.

Ingredients:

Filling:
8 peeled and sliced fresh peaches (blanch in boiling water for 45 seconds to remove the skins – should make about 5 cups)
3/4 cup brown sugar (it can stand about 1/4 cup more if you prefer sweeter desserts)

1 teaspoon cinnamon

2 teaspoons pure vanilla extract

2 tablespoons tapioca flour (or arrowroot or cornstarch)

Cobbler topping:

1 cup flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 cup brown sugar

1/4 cup vegetable oil

2/3 cup rice milk

1 teaspoon pure vanilla extract

extra brown sugar for sprinkling on top of the crust

Preheat oven to 450 and have ready a 9×13 baking dish – preferably pyrex or ceramic

Prepare the filling:

mix everything in the baking dish, set aside.

Prepare the topping:

In a medium mixing bowl, sift together all the dry ingredients, create a well in the center, add the liquid ingredients and mix with a wooden spoon until just combined. Drop by tablespoonfuls over the filling, leaving an inch or two of peaches between each spoonful. Sprinkle a little extra sugar over the top.

Bake for 30 minutes, the filling should be bubbling and the top should be browned.