But not to worry, as most stores are still finding sources of quality peaches - even if they have to be trucked in from distant parts of Texas. Now, I'm all for eating local, but when its Summer, I want my peaches, dammit!
Cobblers originated in the early British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plainbiscuits or dumplings, fitted together. The origin of the name cobbler is uncertain, although it may be related to the now archaic word cobeler, meaning "wooden bowl"
So here's my version for a great Summer Peach Cobbler (via a recipe from Allrecipes.com):
First, preheat the oven to 425...
|Add 1/4 cup of white sugar, 1/4 cup of brown sugar, 1/4tsp cinnamon, 1/8tsp nutmeg, 1tsp lemon juice, and 2tsp cornstarch. toss this mixture together till the peach chunks are coated wtih the sugary slurry.|
|Pour the peaches into a 2qt baking dish and bake in the oven for 10 minutes. This helps make the peaches softer and converts even more of the fruit sugars.|
FULL DISCLOSURE: In making the cobbler for these pictures, I accidentally added a tablespoon of baking powder instead of a teaspoon. As soon as I dropped this amount from the measuring spoon, it hit me that it was the wrong quantity. Like slow motion I watched - unable to do anything - as the white powder plopped into the bowl with the other white ingredients in a motley melange of fail. Immediately my geek brain kicked in and I started wondering what would happen. Baking powder is a chemical leavening agent - a mixture of alkali and acid that cause a release of carbon dioxide gas in the batter. This carbon dioxide forms bubbles that allows the dough or batter to rise. But would adding too much cause a foaming mess in the oven? Would anyone even know?
Immediately I started making excuses. (It was the cat! I was distracted!) However I'm not above going back in with a spoon and scooping out the excess powder.
In the end, the batter came out fine. Perhaps a little lighter than originally anticipated, but definitely not a problem.
Just wanted you all to know.