Hello, peach cobbler, good-bye excess of peaches!
There is seriously nothing better than Labor Day weekend…a few weeks into the start of school and a long weekend…it was glorious. We had a great weekend in the Blackboard Kitchen casa: we looked at houses that we can’t afford (always a favorite pastime!), cooked several excellent meals (which you’ll see on the Week 7 menu), spent time with our god-daughter and her wonderful parents, washed and vacuumed our cars, and….I made my first peach cobbler! My husband spent Sunday night with the computer, working on a killer draft for his fantasy football league, so I took advantage of the time to put our excess of fresh Palisade peaches to good use. (I also watched Sound of Music while I baked. It was a truly enjoyable evening. Don’t judge.)
Ava watched the entire process from her favorite perch: as close to the kitchen as she can get before mean Mom orders her “out”! She always looks so pitiful when she watches me cook – as though she knows that she is not going to be allowed to eat whatever it is that smells so good….what a difficult life she leads…
I had not made peach cobbler before, but it was seriously so easy and sooo good. It is failproof, I promise! So get yourself to your local market and snatch up a pound of fresh peaches and a pint of vanilla ice cream and you too will be enjoying homemade cobbler throughout the week!
I started off with 6 medium-large peaches, which I peeled, pitted, and sliced thin. Peeling the peaches was easier than I thought it would be – I just cut them each in half, then used a paring knife to cut the skin off, popped out the pits, and sliced each one up. I put all the sliced peaches in a saucepan with the juice of 1 lemon, and 2 tbs. of sugar (if your peaches are tart then you’ll want to add more sugar. Mine were sweet and ripe, so I kept the sugar to a minimum.).
Melt 1/2 cup of butter, then pour it into the bottom of a glass or ceramic baking dish. In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup sugar, 2 tsp. baking powder, and a pinch of salt. Mix with a fork. Add to the bowl 1 cup milk and 1 tbs. vanilla extract. Mix until just combined, then pour on top of the melted butter in the baking dish. Do not combine!!!
Bring saucepan with peaches to a boil over medium heat, stirring constantly – it’ll take just a couple of minutes – then pour on top of mixture in baking dish. Again, do not combine! Sprinkle with around 1/2 tbs. each cinnamon and nutmeg. Place on middle rack in oven and bake 40-50 minutes, or until top and edges are golden brown. Remove from oven. Rest for 10 minutes. Serve hot in bowls and top with a scoop of vanilla ice cream.