The other day, on our 17th(!) wedding anniversary, the man and I picked from a tree dripping with peaches. In two minutes we had two full bags, with dreams of smoothies, cobbluhs’ and pies dancing in our head. One very ambitious bike ride later (he hurts me) we did make peach smoothies. And then came my attempt at the cobbler.
Tastes like a luscious peach pie, only it’s so quick and easy, with no dough to roll out. This cobbluh’ is a little different because batter is poured rather than thickly dolloped on top. It’s sooo divine and just the thing to make my husband say yes to one more year with me 🙂
The first thing I would do is blanche the peaches. Drop them in boiling water for 3-4 minutes, then drop in ice water. The skins should fall right off. If they don’t, drop in boiling water for another minute, then back into the ice.
While peaches are cooling, melt 1 stick butter in the microwave (about 45 seconds and yes, take off that wrapper 🙂 I used Kate’s Homemade Butter so I feel better about such things. While butter is melting, mix the dry ingredients.
This is the flour you are going to use – Self-Rising!
In a separate bowl, add 1/2 Cup Brown Sugar, 1 Cup Self-Rising Flour, and 1 Cup Milk.
Whisk. The original recipe came from a friend who used 1 cup white sugar and blackberries or blueberries. Both fruits make a terrific cobbler. I wondered though, if we could reduce the sugar and have more of the natural fruit flavor come out. It worked. The cobbler was sweet and not at all tart.
Once the dry ingredients are mixed, go get your buttuh’
Whisk in melted Butter.
Spray pie dish with coconut oil (or any spray or butter) and pour batter in.
Add Peaches*. Yum!
Anniversary Peach Cobbluh’
1/2 Cup (1 stick) of Butter
1/2 Cup Brown Sugar
1 Cup Self-Rising Flour (very important)
1 Cup Milk
1 Cup Butter
3-5 Cut Peaches*
Directions: Melt butter in microwave. While butter is melting, mix dry ingredients In a separate bowl: brown sugar, flour, and milk together. Whisk in cooled butter. Pour batter in greased pie dish. Drop cut peaches* into batter. Bake at 350 for 1 hour.
*I blanched the peaches first which just means dropping them in boiler water for a few minutes and then in a bowl of ice water. The skins come right off. You can see pictures of such a thing HERE.
Lest you think Maisymak has become a food blog…it hasn’t, I’m just cooking a lot these days and can’t seem to catch up to the rest of life documentation. With school starting, I hope to be a better and more consistent writer. For now, off to eat some anniversary cobbluh’. For breakfast.