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Just peachy

August 11, 2010

Ah, the peach.

This time of year, it’s sort of difficult to get good peaches, unless of course I want to venture to Whole Foods or over to the Harris Teeter. Perhaps, then, I should rephrase that sentence: It is difficult to get good peaches from the Giant.

They’re either hard as a rock, bruised, mealy, or mushy. They’re never the perfectly juicy deliciousness that a peach should be in August.

There is, thankfully, a solution to ensure you get your peach fix: Bake ’em.

Baking peaches releases their juices and turns them into soft and delicate little slivers. And, peaches are one of my favorite fruits to have baked in a dessert, covered in sugar, smothered with whipped cream, or encapsulated in dough. Peaches and the oven just go together.

Here’s the best cobbler recipe I’ve found, and it’s good ol’ Betty’s.

Betty Crocker’s Peach Cobbler

1/2 c. sugar (I use about 1/4 cup since peaches are sweet enough as they are)
1 tbsp. cornstarch
1/4 teaspoon cinnamon
4 cups sliced peaches (about 6)
1 teaspoon lemon juice
3 tablespoons firm salted butter
1 c. flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
whipped cream

In a medium saucepan over medium-high heat, mix sugar, cinnamon, cornstarch, lemon juice, and peaches. Heat for about 5 minutes or so, until it’s thick and bubbly. Pour peaches and liquid into an ungreased 2-quart baking dish.

In a medium bowl, mix flour, baking powder, sugar, and salt. Using a pastry blender, cut the butter into the mixture until it resembles coarse crumbs. Stir in the milk, and form into 4 big spoonfuls and drop over the dish. Sprinkle biscuits with a little sugar.

Bake at 400° for about 25 minutes, until bubbly and the biscuits turn light brown.

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