What happens when life gives you crushed peaches from an extra day of shipping?
You make peach cobbler.
My mom sent me the most wonderful white peaches. It is possibly my favorite fruit – the only one that I’d board an airplane for. But somehow the package ended up being delayed, and half the peaches were crushed!
This one’s just dead so I threw it away.
It was bruised so badly that it could not possibly be eaten raw, so I decided to put them in a peach cobbler. I had 8 bruised peaches, and I was generous with tossing the liquid-y bruised parts.
Because of all the excess liquid, I added some cornstarch to the mixture to give it body. I added 1/4 cup white sugar, 1/4 cup brown sugar, 2 tsp corn starch, 2 dashes of nutmeg.
I stirred and baked it until it at 425 degrees for 10 minutes until it was even mushier than before.
Using a modified version of Paula Dean’s recipe, I made some batter. I had no milk, but i had left over whipped ice cream with orange zest from my olive oil cake, so I added a little water to it to get the volume to 1.5 cups. Then I added 1.5 cups all purpose flour, 1 tsp of salt, and 2 tsp of baking soda. I then added sugar to taste. It ended up being about 1/8 of a cup, because there was already sugar in the whipped cream.
I put half a stick of butter in the batter, and the other half in the oven.
Then I dropped the batter in
and ladled the peaches and syrup on top.
The end result is pretty nasty looking, and barely fit in the pan, so I don’t have a picture for you there. It were most likely be overflow in the pan which makes me very very sad.
In any case, it was too late to re-pan, and I put it in the oven at 350 degrees for 45 minutes.
Look at that crispy crust! not as much rose as was advertised, but that’s okay.
From above it looks a little unappetizing.
I almost cried a little! My beautiful white peaches!! Cooking white peaches is like overcooking steak, but what can I do. I’d rather cook them than toss them.
But I guess it turned out to be really delicious, so I forgive myself. Definitely try this recipe, guys. But if you can, use yellow peaches from the store, and not the best white peaches in California.
P.S. Husband – if you read this and there is no crust left in the cobbler, it is not my fault.