Peach cobbler

Peaches in summer

Don’t be tempted to buy peaches in winter, and even in summer, don’t buy peaches from big grocery stores, or you’ll think peaches are just naturally supposed to taste like cardboard. This is a recipe that needs good peaches, juicy tasty peaches that were picked when they were already ripe. July and early August peaches. Buy your peaches at the farmer’s market, and even then not at the end of the season. If the peaches aren’t good, make something else.

How to make Peach Cobbler:

Cut up three peaches into dice-size pieces (no need to peel them) and put them in a saucepan with 2/3 cup of sugar and one egg. Heat over medium heat but do not boil.

Meanwhile, preheat oven to 425 F. Now make the dough. In a medium mixing bowl, put 6 tablespoons of butter (most of a stick), and melt it in the microwave. Then add a teaspoon of salt, 3 teaspoons of baking powder, one more tablespoon of sugar, and 3/4 cup whole milk. Mix. Add 1 3/4 cups of flour and mix again.

Grease a pie pan with butter and turn the heated fruit into the pie pan. Layer the dough over the top. It will be gloppy and uneven; that’s okay. Put several pats of butter on top and sprinkle with cinnamon sugar (mix 1/2 teaspoon of cinnamon with 1 teaspoon of sugar). Bake for half an hour.

Vegetarian or vegan?

This is vegetarian, but not vegan. For a vegan dessert with peaches, make peach granita.

And will peach cobbler keep?

Oh, just go ahead and eat it! What do you want to keep it for?

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

Leave a comment