The plan was to go to the farmer’s market, get rhubarb and strawberries, and make a strawberry rhubarb cobbler. Unfortunately, I waited a week too long and rhubarb is now out of season. What did I do? Well, next best thing of course! I bought peaches and apricots and decided to make a Peach and Apricot Cobbler instead.
Problem #1 - I’ve never actually had a cobbler before. At least not that I can remember. So how am I to cook something I’ve never had? That’s where my lovely husband comes in and helps me out as a very handy-dandy taste-taster.
Problem #2 - Finding a recipe. Well, that’s not really a problem. There are lots and lots of recipes for peach cobbler, I figured I’d just add a bit of the apricots.
Problem #3 (post cobbler making) - why did the pictures come out so freaking yellow?! I usually take photos outside but we had a pretty bad rainstorm and that was out of the question. So, hopefully, I’ll get to make this again and have better pictures to show you.
(see what I mean?)
The recipe’s really really easy. There’s even a 5 minute video to go along with it. I picked Paula Deen’s recipe because a. it has awesome reviews and b. it had the least amount of ingredients. I used 4 tablespoons of butter instead of 6, 1% milk, and about 3/4ths the sugar in the recipe. I didn’t peel the peaches and didn’t really have much problem with the skin. Honestly, you can’t even tell where the skin is because it’s so cooked by the time you eat it.
The cobbler came out ok. Not perfect, not even close. I think the problem is that I added too much liquid or maybe the peaches gave off more liquid while baking and, thus, the crust didn’t rise like it was supposed to. I baked it for almost an hour, well over the suggested time, and the “crust” just felt under-cooked to me. Let me tell you, even though I knew this was partially a failure, it didn’t stop us from indulging on this yummy goodness. I mean, how can you go wrong with peaches, sugar, and butter?
Peach Cobbler
(Recipe from Food Network/Paula Deen)
Ingredients
- 4 cups peeled, sliced peaches
- 2 cups sugar, divided
- 1/2 cup water
- 8 tablespoons butter
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk
- Ground cinnamon, optional
Directions
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
