Peach Cobbler for Two

peach-cobblerTwo peach trees live in the upper garden. We are struggling to keep them alive.  Organic peach trees, it turns out, are kinda hard to keep alive in Oregon.

One is our trees is an Alberta, and the other a four-in-one variety, though we don’t know all the varieties, except that they were ready last July and are the sweetest, juiciest peaches I’ve ever eaten.  Unfortunately our young tree got overly enthusiastic about putting out peaches and one of the very heavily laden branches, broke, taking out about 1/4 of the peaches.  So we have been eating those as they ripen, and have had peaches on our oatmeal, peaches for lunch and dinner, and the occasional peach cobbler.  Even with that we have 16 1-cup baggies in the freezer for smoothies and cobbers this winter.

And about this time of year, a peach cobbler is rather marvelous.

This cobbler is inspired by a recipe from Epicurious.  Mark and I like individual cobblers, so I divided the batter and peaches into two separate baking dishes. It allows me to savor mine in case I don’t want to eat it up all at once…

Pre-heat the oven to 375.  Defrost a 1 c. baggie of peaches for each cobbler, or peel and slice 3 medium or 2 large peaches. Toss peaches with 2 Tbsp. sugar, 1/2 Tbsp. cornstarch and 1 Tbsp. orange juice. Put into baking dish (or dishes) and bake for 10 minutes.

Batter: Stir or sift together: 1/2 c. whole wheat flour, 1/4 c. sugar, 1/2 tsp. baking powder, 1/4 tsp. salt.
Cut in 3 Tbsp. cold butter and crumble in with your fingers.  Boil 2 Tbsp. water (the microwave works fast) and mix until just moist.

Drop or plop batter onto peaches and bake for another 30 minutes, or until the top is golden.  Cool for at least 15 minutes, and serve with a dollop of vanilla ice cream.

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