“Hunger is the Best Cook Still” = Peach Cobbler with Blueberries

Returned home to cook a quick meal and realized that my hunger is genuine.  Lunch of celery and carrot sticks and nuts and dried fruits was fine, but “Oh, the carbs, where are they when I need them?” Give me pasta, please!

The successful Peach and Blueberry Cobbler adventure came and went. I used a recipe that called for brown sugar.  I was back scalding peaches – with tepid results.  But they were very large and easier to peel.  Straight from the oven, the cobbler was really sweet. Next time I might half the sugar.  I also might bake it a bit longer in my wonky unpredictable oven more than the suggested 20 minutes.  It’s never a sure thing with this old relic, I use. It’s any easy recipe. Much easier to make than pie crust.

People ate it and survived.  That’s a good thing. Someone even asked for seconds. Smile.

Peach Cobbler Ingredients

Cobbler filling:

4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)

3/4 cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1 tablespoon flour

Cobbler crust:

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3 tablespoons brown sugar

4 tablespoons unsalted butter, cut into small pieces

2/3 cup buttermilk

1 tablespoon brown sugar, for topping

Whipped cream


Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream. http://www.foodnetwork.com/recipes/food-network-specials/peach-cobbler-recipe/index.html Retrieved September 4, 2010.

Eats just peachy!

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Desserts, Slow food and art in the kitchen and tagged , . Bookmark the permalink.

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