So how about Rob’s favorite: Peach Cobbler!

Rob is my oldest son (third when I include my awesome stepsons) and he really loves cobbler. Going back to that Yankee in a Southern Kitchen thing, I didn’t know about cobblers and crisps and Bettys and I even bought a little cook book at the checkout counter one day that explained the differences. Who knew? My first was a blackberry cobbler in a restaurant and I really loved it!

Rob likes peaches and I tried several recipes. He liked the peach pie, but he really wanted a cobbler.

Obviously, the key to the cobbler is the batter you pour on top of the fruit. Too thin and it’s kind of gooey. Too thick and the fruit can’t come through well and it’s dry when baked. So I played around with several recipes and I got the result I wanted. One important thing: nothing I made when experimenting was inedible. Just some were better than others. This final recipe was the best. I think when I’m done writing this post I’m going to get some peaches and make Rob a cobbler! An offer like that and he will pick it up on his way home from work. I will get to see his handsome face!

Okay…. you can use fresh or frozen peaches. Peeling peaches can be difficult. A good southern cook taught me this: cut a small X with a sharp paring knife in the bottom of each peach. Drop few at a time in a big pot of boiling water for 30 seconds. Take them out with a slotted spoon and when cool enough to handle start at the X with your fingers and gently push the skin off. It slides right off and you don’t lose any of the peach flesh. Then just thinly slice them down to the pit. Easy!

Of course, frozen unsweetened peaches are really easy. Dump them in a big colander, rinse with cool water, and let them thaw and drain.

However you do it, end up with 4C of sliced peaches. Put the slices in a big bowl and gently toss with 1C sugar, 1T lemon juice and 1/4t salt. Then sprinkle on 1/4C flour and gently toss to coat the slices. This keeps the fruit from just sitting at the bottom.

Set that aside and make some amazing topping! In another bowl, put 1-1/2C flour, 2T sugar, 1T baking powder, and 1/4t salt. Whisk that together and cut in 1/2 stick cold butter. You can do this in a couple of pulses of a food processor, or with a pastry blender, or 2 butter knives criss crossing over and over til the mixture is in pea sized bits. In a separate bowl, whisk 1 lg egg and 2/3C whole milk. Pour wet ingredients over the dry ingredients and mix with a fork just til the dough comes together. Now: preheat the oven to 400 F. Pour the peaches into a greased or sprayed 2QT baking dish. Scoop the batter by tablespoonfuls all over the top of the fruit. Sprinkle with 1T sugar and 1/2t cinnamon. Bake in preheated oven about 30 minutes until surface browned and bubbly. Let sit about 10 min on a rack before serving. Rob likes spray whipped cream in a can. Ick. I whip my own. Most people like it with a scoop of vanilla ice cream. Any way you do it, it’s delicious! Enjoy!

Love, Grammy

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