Peach Berry Cobbler

You might be the biggest, juiciest, ripest peach in the bushel, but there’s always going to be someone who doesn’t like peaches.

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Well isn’t that just the dardest thing.  This is what I like to call a super truth.  [side note: over the last year I started plugging the word “super” in front of all sorts of other words.  There was super pasta dinner.  Then super brunch became a thing.  And now I go on super runs, have super fun friend days, and subscribe to super truths]

This particular super truth was scrawled on the dry erase board that my guy friends keep in their kitchen the first time that I went to their house last winter.  I took a picture of it with my phone because I thought it was worthy of documentation.  Then I forgot about it.

I forgot about it until I went to the farmer’s market recently and discovered the most perfect peaches imaginable, fresh from Lancaster county.  As I snatched up my fair share, this quote came whirling back into my mind, and its truth struck me again.

“You might be the biggest, juiciest, ripest peach in the bushel, but there’s always going to be someone who doesn’t like peaches.”

I think most of us would agree that there’s nothing quite as wonderful as the perfect peach.  The kind where juice drips down your chin on the very first bite.  I’d say it’s also a safe bet to say that there are few thing in the food world that are quite as disappointing as a peach that looks fresh, but really turns out to be crunchy, unripe and flavorless.  Unfairly deceiving, promising perfection on the outside, but but just not quite delivering.

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The haters are always gon hate (just like the 90’s song says), but most people do like peaches.  A lot.  The lesson here being: work hard to be the ripest, juiciest version of yourself, and forget about the peach haters.  They don’t matter anyway.

The end.  It’s really that simple.

What’s also simple is this absolutely-to-die-for peach berry cobbler that I’ve been whipping up non-stop since that trip to the farmers market a couple of weeks ago.  The cobbler topping is so incredibly simple and comes from an old Paula Deen recipe that my mom gave me.  It calls for self rising flour which you probably don’t have on hand.  In good news, it is widely available at major grocery stores, but King Aurthur also has a good “how to make your own self rising flour” if you don’t want to go out and buy it.

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Peach Berry Cobbler is pretty fool proof to make, with the most difficult step being the slicing of the peaches.  You can throw it together in under 10 minutes and let it bake while you eat dinner.  The sweet, buttery cobbler is the perfect balance between soft on the inside and crisp on the outside, while the berries add just the right pop of sweetness and color to those already perfect peaches.  And the addition of brown sugar and vanilla?  Well that’s just enough to make us all think we’ve died and gone to summer dessert heaven, now isn’t it?

Since peach season only lasts about 4 weeks in this part of the country (sad but true) I recommend running out to the store… like, now… and stocking up, because if you make this cobbler once, then I’m promise you’re going to make it twice or three times as well.  Trust me on that one, friends.

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The Goods:

  • 6 peaches, peeled and sliced
  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blueberries
  • 1/3 cup brown sugar
  • 1 1/2 tsp vanilla
  • 6 Tbs butter, melted
  • 3/4 cup self rising flour**
  • 1 cup sugar
  • 3/4 cup milk

**make sure you use self rising flour.  If you don’t have it on hand, make your own.

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The Scoop:

Preheat the oven to 350 degrees.

While the oven is heating, peel and slice the peaches into eighths.  Transfer them to  a 8×8 glass or ceramic baking ban and add the raspberries, blueberries, brown sugar, and vanilla.  Use a wooden spoon to gently toss the fruit until evenly coated in the brown sugar and vanilla.  Pour the melted butter over the fruit.

In a separate bowl, mix the self rising flour, sugar, and milk together until smooth and pour the mixture evenly over the fruit.

Place the pan on a baking sheet with a lip around the edge to avoid any drippage in the oven and bake for 45-50 minutes.  The fruit filling will be soft and bubbly while the cobbler topping will turn golden brown and  get ever so crispy at the edges.

Allow to cool for 10-15 minutes, then serve hot with a big scoop of vanilla ice cream.

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The Inspiration:

Paula Deen’s Pear Cobbler

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Eat a peach.  Be a peach.

XOXO,

Tall One

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