Just Peachy

I hope everyone had a lovely 4th of July weekend.  Here in the tropics its just raining...and raining...and raining.  The hurricane may have hit Texas but Florida's Gulf coast is trapped in its outer rain bands.  So far we haven't seen any oil washing up in the Fort Myers/Sanibel Island area but we are all holding our collective breaths.

Nothing screams summer like a ripe juicy (Georgia) peach.  Roadside vendors are popping up all over Florida at this time of year selling their peaches, watermelons and tomatoes...mostly from Georgia.  I stopped by my favorite family run farm stand a couple of days ago and rewarded with a particularly fragrant and luscious crop. 

Yes, these peaches really are a perfect and blemish free as they look!

I did save a few back just for eating but my husband was yelling COBBLER before I could even get the bags unpacked!  I picked through them and selected the firmest, less-ripe specimens which hold their shape better for cooking and are in general easier to handle.

Peeling a peach is a simple procedure.  Bring a large pot of water to a boil, make a small X incision on the bottom (opposite the stem end) of each peach and submerge in the boiling water for 2-3 minutes.  Remove with a slotted spoon to a large bowl of ice water.  After their "spa treatment" the fuzzy little skins should slip right off. 

Speaking of Food Porn....NAKED PEACHES!

For the purpose of this recipe and because my husband can consume obscene amounts of cobbler and ice cream, I've used 6 pounds of fresh, ripe but firm peaches.  For this size that ended up being 15 peaches.

Once scalded and peeled, slice the peaches into a large (3 quart) saucepan and follow the simple instructions for my Peachy Keen Cobbler below.

• 6 lbs fresh ripe peaches, peeled
• 1 stick unsalted butter (or earth balance vegan margarine)
• 1/2 cup peach brandy (may sub orange juice)
• juice of one lemon
• 1/2 teaspoon kosher salt
• 3 cups organic (Florida Crystals) pure cane sugar
• 4 Tablespoons non-gmo cornstarch
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground mace

1. To make filling, halve peaches and discard pits.  Slice each half into 4 or 5 segments and place slices in a 3 quart sauce pan.  Cut butter into pieces and toss in with the peaches.  Add peach brandy or orange juice, lemon juice and kosher salt.  Place over medium heat and stir gently until butter has thoroughly melted.  Remove from heat.
2. In a medium bowl, combine sugar, cornstarch and spices.  Pour this mixture into the peaches and stir gently until sugar/cornstarch is melted.  The mixture will not be thick at this time.
3. Pour the filling into a 4 quart (I prefer glass) casserole dish and set aside while you prepare topping.

Preheat oven to 375 degrees.

For Crust:

• 3 cups unbleached all purpose flour
• 1 cup sugar
• 2 tablespoons baking powder
• 1 stick melted butter or vegan margarine
• pinch of kosher salt
• Enough milk (or almond milk) to make a thick batter (about 2 1/2 cups)

*batter is not really pourable...but thin enough to spoon onto filling

1. Combine flour, sugar,baking powder and salt in a medium bowl, mix well.  Add milk and melted butter all at once.  Stir to form a thick batter.  Use more or less milk as needed. 
2. Spoon batter onto filling, covering the peaches entirely.  Don't worry if juice comes through in places, it won't matter once it is baked.
3. Sprinkle the top of crust with demerera sugar and bake in preheated oven for 1 hour or until crust is golden brown and filling is bubbly. 

*I bake mine on a foil lined baking sheet...just in case!

This recipe makes enough for you, your family and 25 of your closest friends.

No self-respecting southerner is going to eat this without a handful of Georgia pecans tossed on top!

I even broke out the antique granny-bowls for this old fashioned comfort classic (ok so the peach brandy wasn't in granny's original...sue me).

(c)copyright Jill Anderson

The Homegrown Gourmet