After yesterday's poll I think you are all batshit crazy. Cherry is the best. However, I made a peach cobbler when I saw the juicy new peaches at the green grocer's. They were outstandingly sweet on their own but I added brown sugar anyway and damn it was good. Maybe this is a tip that everyone knows but: to peel peached quickly (I mean it will take you all of 3 seconds) blanch the peaches in boiling water for about 45 seconds, then remove with a slotted spoon, cool and peel. I am all for laziness but the energy you spend blanching will save you a ton of energy trying to cold peel the things. My other time saving tip: I didn't slice them, I just pulled the fruit into bite sized pieces with my hands right into the baking dish, it saved precious juice as well.


Ingredients:

Filling:
8 peeled and sliced fresh peaches (blanch in boiling water for 45 seconds to remove the skins - should make about 5 cups)
3/4 cup brown sugar (it can stand about 1/4 cup more if you prefer sweeter desserts)

1 teaspoon cinnamon

2 teaspoons pure vanilla extract

2 tablespoons tapioca flour (or arrowroot or cornstarch)

Cobbler topping:

1 cup flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 cup brown sugar

1/4 cup vegetable oil

2/3 cup rice milk

1 teaspoon pure vanilla extract

extra brown sugar for sprinkling on top of the crust

Preheat oven to 450 and have ready a 9×13 baking dish - preferably pyrex or ceramic

Prepare the filling:

mix everything in the baking dish, set aside.

Prepare the topping:

In a medium mixing bowl, sift together all the dry ingredients, create a well in the center, add the liquid ingredients and mix with a wooden spoon until just combined. Drop by tablespoonfuls over the filling, leaving an inch or two of peaches between each spoonful. Sprinkle a little extra sugar over the top.

Bake for 30 minutes, the filling should be bubbling and the top should be browned.

This entry was posted on Thursday, May 19th, 2005 at 11:23 pm and is filed under Uncategorized.

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