Peach Cobbler

What happens when life gives you crushed peaches from an extra day of shipping?

You make peach cobbler.

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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!

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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.

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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.

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tossed peels!

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I stirred and baked it until it at 425 degrees for 10 minutes until it was even mushier than before.

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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.

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I put half a stick of butter in the batter, and the other half in the oven.

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Then I dropped the batter in

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and ladled the peaches and syrup on top.

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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.

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Look at that crispy crust! not as much rose as was advertised, but that’s okay.

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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.

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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.

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