I have this pattern every year where I feel like I should be writing back-to-school content, but don't. The whispers become a chorus by mid-August, and yet I dig my heels in, defiant about summer's end.
Pardon my tantrum, but it's not fair. It's hot outside, the pool is open and the peaches on my tree are so heavy, the branches stretch to the ground. Back-to-school can wait until next week, because these peaches are bringing real joy into our household and I want to savor it. We're all sticky chins and fingers - that's how sweet this year's crop was. But everyone that grows food knows there's a small window where the yield can be so high, you just can't keep up.
It's a blessing really. Some prefer canning, others like to pickle. But in the late summer, what could be more delicious than peach cobbler, fresh from the yard? It's quite literally the fruit of my labor, no thanks to those pesky but gorgeously iridescent Japanese beetles. I have the ooziest, bubbliest, most delicious recipe - one where even the breading competes with the fruit because of its buttery, chewy edges.
I got the recipe from Daphne Oz, who got it from a popular recipe online - origin unknown. But it's pretty simple!
- 8 peaches or nectarines, peeled
- 1/2 cup sugar
- Juice from 1/2 lemon
- Pinch of salt
- 1 stick unsalted butter
- 2 tsp vanilla extract
- 1 cup milk
- 1/2 teaspoon kosher salt
- 1.5 cups of flour
- 1.5 cups of sugar
- 1 tablespoon baking powder
- Heat your oven to 350 degrees Fahrenheit.
- Find a rectangular metal or Pyrex pan, place an unwrapped stick of butter in it, and place in oven.
- Once the butter melts, remove from oven and set aside, but while it's melting, peel, pit, and cube 8 peaches or nectarines. Nectarines don't need to be peeled if you'd rather not bother.
- Place the peeled, cubed peaches in a sauce pan with the other filling ingredients. Heat for about two minutes under medium-low heat, until the sugar has just dizzolved.
- Remove from heat and set aside.
- Combine all the dry ingredients for the filling and mix well.
- Once the ingredients are properly mixed, slowly pour in the milk as you stir.
- When the batter is just mixed, swirl in the vanilla extract, and beat just until it's well-distributed, but not blended in.
- Pour this mix into the pan with the melted butter.
- Use the whisk to blend the buttery base with the batter, just a few swirls to distribute.
- Pour the peach filling on top.
- Heat for 50-60 minutes until you see the peach mix bubbling and oozing up the sides. The top can also appear slightly brown and toasted.
- Remove from the oven and let it cool down for 10 minutes before serving. It's best when topped with vanilla ice cream.
Just look at those browned edges. chewy like the corner of a brownie, buttery like toffee. Enjoy these last, sweet days of summer. You deserve it.