Easy-Peasy Peach Cobbler
Well hello again! Pardon me for being gone so long- I just spent the last week hosting some very excellent friends visiting from the midwest. We met Jesse and Krista in undergrad about five years ago, and had the joy of seeing them get hitched in June. Since Jesse has recently finished grad school and is now in the throes of career hunting, Ben and I have been trying our darndest to sell Portland to them, hard. So, they came and they saw, and we ate a lot together, and drank great scotch, and napped in a pile (with cats). It was just swell.
My absence from the blog, however, was a little uncomfortable in this early stage. I’m more than concerned about becoming stagnant with this project, and allowing it to become just another thing I’ve not followed through on in life. Though, I did spend quite a bit of that absence eating and tasting and chewing, which I guess you could categorize as reconnaissance. In order to get back into the swing of things, I will be posting three recipes this week- one of which will be a recreation of a soup that I ate while out for lunch with Krista. To start the week, I am sharing a peach cobbler recipe that is an old favorite. I’m not certain where this recipe comes from originally, though it seems to be ubiquitous- I’ve seen very similar recipes on the pinterest. In any case, it’s a dessert my mom made often as I was growing up.
Shortly after I entered adulthood, mom abandoned me for veganism and a life of physical fitness and good choices. Perhaps it was punishment for leaving the nest. Whatever the circumstances, I can always be relied upon to eat twice as much of this cobbler just to rub it in. And the place where I rub that is right into my slack-jawed, butter-eating face.
My favorite aspect of this recipe, other than its nostalgic-deliciousness, is that it is comprised entirely of pantry staples. If I can just get myself to keep a few big cans of peaches stocked in the cupboard, then I am always prepared to whip this up when I’m jonesing. Which is not infrequent. It’s always a crowd-pleaser, and the perfect size for having a couple of dinner guests (or NOT dinner guests). It’s warm, it’s gooey, it’s buttery, it goes great with vanilla ice cream… surely you must be sold by now. Let’s make it!
- 29 oz. can sliced peaches, drained
- 1 c. sugar, divided
- 1 stick butter
- 3/4 c. flour
- 2 t. baking powder
- 1/4 t. salt
- 3/4 c. milk
- 1 t. vanilla extract
- Preheat oven to 350 degrees. Place whole stick of butter into 8x8" pyrex baking dish, place in oven to melt while oven heats up.
- Gently toss drained peaches with 1/2 c. sugar and set aside.
- In another bowl combine flour, baking powder, salt, and 1/2 c. sugar. Whisk in milk and vanilla extract until a batter forms.
- Pull baking dish out of oven when butter is completely melted. Pour the batter evenly into the baking dish. Evenly distribute the peaches on top of the batter.
- Bake for 35-45 minutes, or until golden brown on top.