Southern Peach Cobbler

This past weekend, my wonderful father came to visit Brett and me in Wichita. His visit wasn’t just a regular ol’ visit. No, not at all.

Actually, my dad came to visit because in just a matter of days, he will be on a one-way flight to Merida, MX to begin a new life. Dad has sold the house, the car and all possessions, with the exception of his laptop, a camera, and one suitcase of clothes. By day, dad will be teaching english at a local school. By night, he will be drinking Corona at the local cafe, checking out Mayan ruins, and immersing himself in the culture and history of Mexico.

When Dad announced that he would be visiting last weekend, I immediately pulled out my notebook to begin jotting down ideas – recipe ideas, that is. I needed to find the perfect recipe choices for breakfast! lunch! dinner! dessert! drinks!

As it turns out, my cooking – and the weekend in its entirety – almost went off without a hitch. You see, when grabbing the cornstarch for this cobbler…I accidentally grabbed the similar-looking box of baking soda, and proceeded to mix in a full tablespoon. Only after it started to fizz up did I go back to the pantry and realize – oh heavens – oh no – oh goodness – baking soda was bad, bad, bad to accidentally add. Irreparably bad.

Somehow, someway…husband and father still loved the cobbler. If you can enjoy this cobbler when it’s overdosed on sodium bicarbonate, I promise you can enjoy this cobbler when it’s made right. I will make it again, very soon, and I will make it right.

Accidents happen. Laugh it off and have another glass of wine. Life is too short, and family is too important. Dad, have the time of your life in Mexico. You always have been, and always will be, right here in my heart.

Southern Peach Cobbler – from Southern Peach Cobbler on

6-8 fresh peaches, peeled, cored and cut into wedges
1/4 C white sugar
1/4 C brown sugar
sprinkle of cinnamon, sprinkle of nutmeg
1 tsp fresh lemon juice
2 tsp cornstarch
1 C all-purpose flour
1/4 C white sugar
1/4 C brown sugar
1 tsp baking powder
1/2 tsp salt
6 TBS butter, chilled and cut into small pieces
1/4 C boiling water
3 TBS white sugar + 1 tsp cinnamon for topping
vanilla ice cream to serve alongside

1. Preheat oven to 425.

2. In large bowl, combine peaches, 1/4 C white sugar, 1/4 C brown sugar, sprinkle of cinnamon + nutmeg, lemon juice and cornstarch. Toss to coat evenly, pour in square baking pan, and bake for 10 minutes.

3. Meanwhile, in large bowl, mix flour, 1/4 C white sugar, 1/4 C brown sugar, baking powder and salt. Cut butter into flour mixture with a knife until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of batter over peaches. Sprinkle entire cobbler with cinnamon/sugar mix. Bake until topping is golden, about 30 minutes. Serve with vanilla ice cream.

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