Peach Cobbler

This cobbler was just right all the way around. Just the right amount of crust and fruit and juice.

My “produce rescue project” continues. This week, in addition to tomatoes, it’s peaches and eggplant (oh dear). But lets stick to peaches here–easier to deal with. As with most of my rescue missions, the fruit couldn’t wait. At first I thought “pie,” but then  decided on cobbler as it’s much more forgiving, easier and my daughter requested it. After searching for recipes, I landed on one in Richard Sax’s Classic Home Cooking book. Even though I have aspirations of ginger infused crusts, and limoncello flavored fillings, I typically end up with a classic recipe your grandma would have made. However my “research” always uncovers some interesting and beautiful  food blogs like the Sassy Radish. Her peach pie is enhanced with rye flour, cornmeal, cherry liquor and black pepper. If you’re feeling a bit adventurous, check it out at sassy radish. But back to Grandma’s.

South Carolina peaches--perfect for eating and cooking this summer

The peaches were from South Carolina, which is blasphemy for anyone from Alabama, as everyone knows that Chilton County peaches are the best. But this year, the peaches from South Carolina have been great. So with a complete bushel of them I went to work.

After a quick blanch, peaches plunge into ice water before their skins slip off.

Combine peaches with turbinado sugar, cornstarch and salt.

Cold butter is pulsed into flour for a buttery, flaky crust.

Cobblers are more rustic than pies with a craggy crust more fitting.

Best Peach Cobbler

Filling:

8 cups fresh peach slices

1 cup turbinado sugar

3 tablespoons cornstarch

1/2 teaspoon salt

Crust:

2 1/2 cups flour

3 tablespoons sugar

1/4 teaspoon salt

3/4 cup cold butter

4 tablespoons water

1. Combine peaches, sugar, cornstarch and salt. Toss well. Combine flour, sugar and salt, in a food processor and pulse  until blended. Add chilled butter in small pieces and pulse until mixture is the size of coarse meal. Add water and pulse until mixture comes together. Gather into a ball, and roll out on a floured surface. Place peaches in a 3 quart shallow dish and cover with dough. Sprinkle with sugar. Make slits in top and bake at 425 for 30-45 minutes.