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“If I had my little way I’d eat peaches every day.” –Presidents of the USA (video)
Peaches are currently plentiful in the North State. Lucky for us we can now savor the opportunity to eat peaches every day as the song suggests. How do you enjoy the quintessential summer fruit? Besides enjoying a warm, fresh peach picked from a tree, I love to make peach cobbler for my family. Cobblers are simple, quick, and have a minimum of clean up. What’s not to love?
I can remember my Grandmother’s peach cobbler on family vacations to Oklahoma, the aroma of fresh peaches, cinnamon, butter, and love filling the house like a cozy hug. This recipe is also delicious with berries, apricots, or a combination of summer’s bountiful fruits.
For the filling:
8 peaches, peeled and sliced, about 2 cups
1 cup brown sugar
1/2 teaspoon cinnamon or more if you prefer
1 teaspoon vanilla
1 tablespoon flour
Unsalted butter for baking dish
1 cup All Purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
1/2 stick of cold unsalted butter cut into small pieces
2/3 cup buttermilk (if you don’t have buttermilk, use regular milk with juice of half a lemon or a teaspoon of vinegar)
Preheat oven to 350 degrees.
Butter baking dish. Toss the sliced peaches with all listed ingredients for the filling. Pour into baking dish and spread evenly. Bake for 5-8 minutes. Remove from oven.
While the peaches are baking, make the crust. Combine all of the dry ingredients into a bowl. Add the butter; using your fingers, work the butter into the flour until the texture looks like course crumbs. Add buttermilk and combine. Your dough will be very thick.
Spoon dough on top of the peaches. Pop in the oven for about 20 minutes or until the crust is a beautiful golden brown, the peaches are bubbling, and your kitchen smells like heaven.
Serve warm with fresh whipped cream or vanilla ice cream. Better yet, serve cold with a cup of coffee for breakfast!
Andrea Charroin is a trained baker and was a pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2011 Andrea R. Charroin. Visit her blog at bakerslove.typepad.com
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