The Return of the Almighty Peach Cobbler

By 300 Sandwiches

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peachcobblerLO Summer isn’t summer until I’ve eaten at least one peach cobbler.

Last year around this time, E and headed west to a wedding in Sonoma, and then to Portland for our Sideways and Oregon Trail vacation. We fell in love with Portland and Hood River, OR, which is about 45 minutes away. The views, the food, and, for E, the kitesurfing were all divine. E and I spent most of the daylight hours outdoors, most of those hours in our swimsuits.

While staying in our amazing AirBandB rental I called a glass box in the woods, I made peach cobbler for E for the first time while we took in the sunset over the river. It was the first one I’d ever made on my own after watching my mother bake cobbler for years. My first cobbler was good. But on Sunday, I made one that was even better! Same recipe, just with a kick—a shot of Johnnie Walker Black.

No, it’s not a sandwich, but it’s akin to a sandwich. There’s bready topping on it…. okay, it’s not a sandwich. Whatever! It makes me happy, and it makes my man happy. ‘Tis all that matters. Juicy baked peaches with just a hint of JWB and that doughy sweet breading, spooned out into a bowl and topped with ice cream? Heaven. So good, E and I ate some (without the ice cream) with our coffee for breakfast the next morning. Mom would be proud.

9 peaches, peeled and sliced in small slivers
1/3 cup white sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/3 teaspoon nutmeg
2 teaspoons cornstarch
1/2 teaspoon lemon juice
1 shot whiskey (it’s summer!)

1 cup flour*
1/3 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
generous pinch of salt
6 tablespoons butter, sliced into small pieces (softened)
1/4 cup boiling water

3 tablespoons sugar
1 tablespoon ground cinnamon

*I mixed 1/3 cup white flour with 2/3 cup whole wheat flour, but you can use all white flour, too. I used all whole wheat flour once, but found it didn’t cook up as fluffy and crust.)

Preheat oven to 425 degrees. Combine filling ingredients in a large bowl, then pour into oven safe 8 inch baking dish. Bake for 10 minutes.

Meanwhile, combine the crust ingredients in a separate bowl. Mix flour, sugars, baking powder and salt with a fork. Then, add butter and mix with spoon or low speed blender until just combined, but still crumbly. Then add boiling water, and mix until just combined.

Remove peach mixture from oven, and spoon out dollops of crust mixture on top. Don’t make it pretty, but evenly distribute on top. Then,combine topping ingredients in a small bowl and then sprinkle over top of cobbler. Pop back in oven and bake for another 30 minutes.
Remove, let cool slightly, then spoon out servings into bowls. Top with ice cream or Cool-Whip if desired.

Last year’s peach cobbler, adapted from this goodness, can be found here.

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