Peach Cobbler

Since I really didn't get a whole lot of anything done yesterday (that I can remember anyway), I never got around to making either my blueberry muffins or a peach cobbler from my goodies I brought back from Alabama. Today, I was going to have to make something from the peaches or risk some of them becoming too ripe for use. I decided to make it for my sweet neighbors who took such good care of Bev in our absence. If it weren't for them, she would have had to stay at the vets the entire week which would have not been good for her in her weakened state. To stay the least, they deserve more than just a peach cobbler and a pint of Bluebell ice cream.

Here's the yummy recipe. I worked from two recipes basically (of course, I threw in a few things of my own as I always have to do); one from Epicurious.com and the other is from a dear friend in Virginia who made the most yummy food for our teachers (and the rest of the administration) at the little school I used to work for. Eleanor used cherries in her cobbler, so, it will do with just about any fruit.

Rosa's Peach Cobbler

Peaches:

• 6 large peaches, cut into thin wedges
• 1/4 C sugar
• 1 T fresh lemon juice
• 1 t cornstarch
• 1/2 t vanilla

Biscuit Topping:

• 1 C all-purpose flour
• 1/2 C sugar
• 1 t baking powder
• 1/2 t salt
• 1 T dry buttermilk
• 3/4 stick cold unsalted butter, cut into small pieces
• 1/4 C boiling water

Preheat oven to 425 degrees F. Toss peaches with sugar, lemon juice, vanilla and cornstarch in a 2-quart nonreactive baking dish and bake in middle of oven for 10 minutes.

For topping, stir together first 5 ingredients. Blend in butter with fingertips or a pastry blender until mixture resembles course meal. Stir in water until just combined.


Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle with a little vanilla sugar. Bake in middle of oven until topping is golden, about 20 minutes. (Topping will spread as it bakes.)


Serve with vanilla ice cream or freshly whipped cream.


Yummo!