Peach Cobbler

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Nothing says summer like peaches. A ripe peach is succulent , its juices often drip down your arm as you bite into it. The flavor is reminiscent of flowers and sunshine.

Drop a nice batter over sliced peaches and you have yourself a cobbler.

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I adore the idea of a recipe handed down through the generations. This is one such recipe. Handed down to cookbook author, Katie Lee, from her grandmother.

Food can mean so much more than just energy for our bodies. It can be a link to our ancestors. A recollection of a sweet memory forgotten and brought back to life through the preparation of food.

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Peeled and sliced peaches are nestled into a dish. A mixture of dry ingredients, milk and butter make the batter that envelops the fresh fruit.

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There is a bit of layering going on with this cobbler. The batter is poured/dropped over the peaches and then a topping is prepared.

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The topping consists of sugar, cornstarch and a bit of salt, sprinkled over the batter and then a half cup of boiling water is poured over top of that.

We had some neighbors stop by while we were waiting for the cobbler to bake.

deer babies

They stop by from time to time and I offer them dinner…

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These plants are supposed to be in full bloom right now, but I believe that full deer bellies are much more important.

After baking for about an hour and after letting the cobbler cool slightly, we had Cobbler a la Mode. Delicious.

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Peach Cobbler

(Recipe from Katie Lee of The Kitchen)

  • 4-5 peaches, peeled and sliced
  • 1 cup flour
  • 1 cup sugar, divided
  • 1 teaspoon baking powder
  • 1 teaspoon salt, divided
  • 1/2 cup milk
  • 4 tablespoons butter, melted
  • 1 tablespoon cornstarch
  • 1/2 cup boiling water

Preheat oven to 325F. Place peaches in an 8×8 dish. Mix flour, 3/4 cup sugar, baking powder and 1/2 teaspoon salt. Add milk and butter to flour mixture and stir until combined. Place batter over peaches. Mix remaining sugar, cornstarch and 1/2 teaspoon salt. Sprinkle evenly over batter. Evenly pour the boiling water all over. Bake for 50-60 minutes. Let cool slightly to let the juices redistribute. Serve with whipped cream or vanilla ice cream.

 

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