There is a thing that I have a 50/50 chance of having work - blanching peaches. Half the time it's a complete fail. The other half of the time, it's magic. I don't know why - I consistently dip the peaches in boiling water for 30 seconds AND YET. I inconsistently deal with the results.
Anyway, Pecan Peach Cobbler. Peaches are juuuust about in season, so there will be a ton of them around for the next several weeks. We'll be making all of the things with peaches, including this old favorite.
You should probably make this because it's really very good.The recipe is based loosely on one I know for making homemade Bisquick. Don't buy Bisquick, by the way. You can make it super easily.
Pecan Peach Cobbler
Filling:
6 medium peaches, peeled and sliced
3/4 cup light brown sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1 teaspoon vanilla extract
Crust:
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup light brown sugar
4 tablespoons cold unsalted butter, cut into chunks
3/4 cup buttermilk
2 tablespoons light brown sugar
1 cup chopped pecans
1. Preheat your oven to 425 degrees.
2. Pull out a glass dish. I used a 9" x 13" Pyrex dish.
3. In a small mixing bowl, combine the brown sugar, cinnamon, cornstarch, and vanilla extract for the filling. Mix everything up well.
4. Place your sliced peaches in the bottom of your pan. Throw the sugar mixture in there and use a spatula to gently turn things until the sugar/cinnamon is evenly distributed.
5. In a large mixing bowl, combine the flour, baking powder, baking soda, and 1/3 cup brown sugar. Use a whisk to mix them all up.
6. Toss your chopped up butter into the large mixing bowl with the flour and its friends. Mush everything up with your hands until the butter is more or less distributed. It's OK if it's a little chunky. In fact, it's desirable.
7. Pour your buttermilk into the large mixing bowl and use a spoon to mix it all up.
8. Spread the buttermilk/flour stuff over top of the peaches. It's OK that it doesn't want to spread evenly. Just sort of push it around until the top is mostly covered.
9. Sprinkle the pecans over top.
10. Sprinkle the remaining 2 tablespoons of brown sugar over the top.
11. Bake at 425 degrees for 20-25 minutes or until the crust/cobbler stuff is a nice golden brown.
12. If you decide to serve it warm, know that it won't stay gorgeous. It's going to want to run a little, so just let it. If you want it to stay pretty, you need to refrigerate it until it's super cold, which takes about an hour.
I don't want to wait an hour. I'll take yummy and warm over pretty any day.
By the way, it's perfect served with vanilla ice cream.