Tuesday, July 31, 2012

Movin' to the country, gonna eat a lot of peaches...

Millions of peaches! Ok, maybe not millions.  Two pints a week for 4 weeks is still a lot for just two people to nom through. So when we got our produce box last week, with two fresh pints, and I was still staring at one, slightly wrinkly now, pint from the previous week; it was clearly time to make cobbler. I mean really, I had no choice.
Now, cobbler, when it's all said and done may look easy, but there's a reason that your grandmother's is the best you've ever had.  She's had 50+ years to perfect not just her recipe, but also her technique.  It takes practice people. Peaches are slippery little buggers.  And before you ask, yes, I still have all my appendages.

 Fastest way to get rid of peaches EVAR!

Onto the Howto:

What you need:
-1/2 Stick butter, room temp
-1/4c Sour cream
-3 lbs peaches, skinned-- see here for easy technique, just below the tomato picture
-1/2c sugar
-1/2c AP flour
-1/2 tsp baking powder
-Smidge salt
-1 Egg
-1/2 teaspoon vanilla

What you do:
Preheat oven to 375F.  Grease a 8- or 9-inch square or round baking dish. Peel, pit and slice your peaches.  Place in bowl with 1/4c of sugar and 1/4c bourbon :) Toss.  Set them aside.  In a separate bowl, combine flour, baking powder, salt and remaining 1/4c sugar and beat in your butter and sour cream.  I used my food processor which worked great.  Put your peaches in your baking dish and spoon your sloppy batter on top of it.  Don't worry about spreading it, just glop it on there.  Proceed to baking and let it go for 35-45, until golden brown and not soupy in the middle.

And as always, enjoy!

P.S. This makes amazing breakfast.

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