Sunday, July 18, 2010

Easy Peach Cobbler


This summer has been crazy hot. I knew it would be a hot summer since I was pregnant and due at the end of July - figures, right? On July 7 it was around 100 degrees and humid and I was due in 3 weeks. I had a client meeting during the day, and was exhausted that night, but craving baked peaches. I had been thinking of my grandmom's amazing peach pie for days, but no way was I up for making a pie. I did have some peaches hanging around, so I decided to make an easy peach cobbler.

I'm nuts - 100 degrees, 9 months pregnant, and turning on my oven to bake?!? And that was after tearing apart my kitchen and cleaning like crazy. Little did I know that I was nesting - I went into labor just over 24 hours after taking that cobbler out of the oven. While in the hospital waiting to have our baby girl, all I could think of was that cobbler sitting in my fridge, so the next day I had Jon bring me a piece - SO much better than hospital food!

Easy peach cobbler - recipe from
allrecipes.com.

Ingredients

For the peaches:

  • 8 peaches, pitted and sliced. The recipe noted they should be peeled too - I didn't have the energy or patience for that and they were just fine!
  • 1/4 c white sugar
  • 1/4 c brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg (I didn't have any and didn't miss it)
  • 1 tsp fresh lemon juice
  • 2 tsp cornstarch

For the crust:

  • 1 c flour
  • 1/4 c white sugar
  • 1/4 c brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, chilled and cut into small pieces
  • 1/4 c boiling water
  • 3 tbsp white sugar mixed with 1 tsp ground cinnamon

Directions

  • Preheat oven to 425 degrees
  • In a large bowl, combine the ingredients for the peaches. Toss to coat, then pour into a baking dish. Bake in a preheated oven for 10 minutes.

  • Meanwhile, in a large bowl, combine some of the ingredients for the crust: flour, sugars, baking powder, and salt. Blend in the butter with your fingertips or a pastry blender until the mixture resembles a coarse meal. Finally, stir in the water until just combined.
  • Remove the peaches from the oven and drop spoonfulls of the crust mixture over the top. Sprinkle the entire cobbler with the sugar/cinnamon mixture and bake for 30 minutes until bubbly.
This recipe was quick and easy, especially for someone who doesn't like to bake. It completely satisfied my craving for peach pie, although nothing will ever be as good as my grandmom's! I'm looking forward to making this in the fall with apples - Jon will love that one.


Saturday, July 17, 2010

Be back soon....

I haven't been in the kitchen for the past week, but I have a good reason. Jon and I welcomed our baby girl to the world on Friday, July 9! She's amazing and we are so in love with her!

I have an easy peach cobbler, a chicken pasta dish, and a fabulous Mexican dip to blog, and I promise I'll get to it eventually. And I'm looking forward to getting back in the kitchen as soon as we are in more of a routine and not totally sleep deprived!

So stay tuned, there's much more to come!