And of course a little rough housing that ends in a bloody lip while the cobbler bakes.
Putting the cobbler in individual dishes takes a casual dish to the next level. Perfect for little dinner parties 😉
While it bakes I have time to do my hair! Finding hair in your food is disgusting so I always wear it pulled back in the kitchen!
I’ve been making this peach cobbler for many years, it’s definitely my go to. I make it frequently on farm weekends to feed all of the hungry deer hunters at our farm. The ingredients are simple and always in my pantry. I picked these peaches up last weekend at a peach farm near our farm, but frozen peaches work too. We always have an abundance of frozen fruit in our freezer for smoothies and cobblers. The great thing about this recipe is that you can use it on any type of fruit you have handy…berries, apples, etc.
This recipe is from the book Katie Lee Joel cookbook. I love her recipes and the fact that she’s from West Virginia just like me 😉
4 cups , sliced fresh peaches (about 4 to 5 peaches) – I did about 1 large peach per dish
1 1/4 cups sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon cornstarch
3/4 cup boiling water
Preheat over to 325 degrees. Place the peaches in a 9×9-inch baking pan. (Or little dishes like I did)
In a medium bowl, mix together 3/4 cup of the sugar, the flour, baking powder, and 1/2 teaspoon salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.
In a small bowl, mix the remaining 1/4 cup sugar, the cornstarch, and 1/2 teaspoon salt. Sprinkle over the batter. Evenly pour the boiling water all over. Bake for 50 minutes, or until golden brown and bubbling.