It's not peach season here in New England yet, we have to wait until August for our peaches to appear and ripen, but if you travel just a little ways down the eastern seaboard to Georgia, their peach season is in full swing. Luckily, my local grocery store is loaded with Georgia peaches, so it's time for me to start making peach cobbler. I will not stop making peach cobbler until the end of the New England season in September. Basically, peach cobbler will be the death of me.
6 or 7 ripe, fragrant peaches (writing that just made my mouth water)
1/3 cup of sugar
zest and juice of one lemon
1 tsp of cornstarch
1/2 tsp vanilla
1 cup of boiling water
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1 stick of butter
First, preheat your oven to 425 degrees. Slice your peaches and toss them with the sugar, zest, lemon juice, cornstarch and vanilla. Make sure the cornstarch is not clumpy on the peaches. Put the coated peaches in a 9 inch baking pan and bake for 12 minutes.
While those bake, prepare your dough. Mix the flour, sugar, baking powder and salt together. Chop up the stick of butter and cut it into the flour mixture until somewhat combined. The mixture should look like pebbles a bit. Next, dribble in the hot water a little at a time. You probably won't use most of the water, you want to stir it in until the dough just comes together. You don't want it completely wet, or to have clumps of dry stuff, either.
Take your peaches out of the oven, reduce the heat to 375 degrees and spoon the batter haphazardly onto the peach mixture. It doesn't need to be perfect at all. Put the dish back in the oven for 30 minutes or until goldeny brown and done.
What's your favorite kind of cobbler?