Bribed with the promise of delicious cakes and cookies, the Hillbilly encouraged me to
buy a new mixer, as trying to use my hand-held one was too strenuous for my injured shoulder. So after agonizing over which color to choose, I selected one that would match even if I changed the color scheme of the kitchen. She arrived a couple days ago and I named her Daisy. Isn’t she beautiful???
Daisy told me she wanted to make the Hillbilly something special for his part in her finding her new home and knowing how much he loves peaches, we decided on a nice southern peach cobbler.
As I’m still just getting my feet wet in this brave, new world of baking, we found the most simplest, basic recipe we could. We followed the instructions and managed to put it all together and get it in the oven without me losing any fingers to Daisy. As it baked, the aroma of warm peaches wafted through the house and I discovered that particular smell isn’t pleasant to me…in fact, it was making me downright nauseous.
Once out of the oven, the first thing I noticed was the batter had risen to form a nice crusty top. Go baking science! The second thing that jumped out at me was that the cinnamon had migrated to the center in a configuration reminiscent of a Frederick Remington western bronze sculpture*. I was seeing cowboys in the cobbler. (Sounds like an episode of Bones.)
I left it on the counter to cool and let the Hillbilly be the taste-test guinea pig. There was not the shower off accolades I expected, simply a “it tastes like cobbler should taste”. Hrmph! The thought of those peaches was still turning my stomach so I couldn’t bring myself to try a bite, but I did sample some of the crust and it was pretty yummy.
The only thing I noticed unusual was there was quite a bit of runny, white stuff in the filling. The next day I threw it back in the over for another 20 minutes to see if that would firm up. I would have tried longer, but it was dangerously close to scorching the crust. The Hillbilly said it was normal for the cobblers he’s had and since he’d be the primary consumer, I let it go. I definitely want to try this again but, I’ll bake it longer and put an aluminum tent over the crust to prevent burning the crust. I’ll also use a fresh fruit mixture instead of canned and make it apple instead of peach.
3 16 oz. cans of peaches with syrup
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cup milk
1/2 tsp. ground cinnamon
Preheat the oven to 375 degrees. Slice the butter and place in a 9 x 13 baking dish. Place it in the oven until the butter melts then remove.
In a mixing bowl, whisk the sugar, baking powder, salt, and milk. Add the flour in small increments.
Pour the batter over the melted butter in the baking dish. Don’t stir it. Then spread the peaches and syrup evenly over the batter in the baking dish. Move them gently to even them out, but do not stir. Sprinkle the cinnamon over the peaches.
Bake about 30 to 40 minutes until the crust turns a golden brown. Let cool for at least 10 minutes before serving.
*Do a Google image search and you’ll see what I mean.