Alright, ya’ll are probably just dying to hear my news right now, so I’ll cut to the chase.
We’re expecting! To see more photos and details, visit my personal blog.
Now about this peach cobbler.
Simply mix together some peaches, sugar, cinnamon and cornstarch, whip up a drop biscuit batter, and bake until golden. And you have dessert!
When Reuben saw me editing the photos for this post, he wistfully asked if there was any peach cobbler left, even though it had been gone for over a week. Guess that’s a hint to make it again.
* The original recipe was for a peach blueberry cobbler, which sounds lovely, but I didn’t have any on hand. I’m sure you could easily adapt this recipe for different fruits. Just make sure to adjust the sweetener according to the tartness of the fruit.
* If I would have thought of it, some coarse sugar sprinkled on top of the biscuits would have been lovely.
* I ended up cooking the cobblers much longer than the recipe recommended. Think of that time as a starting point.
- 4 to 5 ripe peaches, thinly sliced
- 1/4 cup plus 1 tablespoon sugar, demerara, sucanat, rapadura, or sweetener of choice
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1/4 cup heavy cream
- 1/2 cup plus 2 tablespoons all-purpose flour (can substitute half whole wheat if desired)
- Pinch of table salt
- 1 teaspoon baking powder
- Vanilla ice cream or cinnamon whipped cream (optional)
- Preheat oven to 350 degrees. Place peaches in a large bowl. Whisk together 1/4 cup of the sugar, cinnamon, and cornstarch. Add to peaches; toss to combine. Set aside.
- Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
- Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
- Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve warm, with cream or ice cream if desired.
13 Responses to “Peach Cobbler + Some Exciting News!”
Heidi @ Food Doodles says:
Congratulations!! Every time I hear someone announce that they’re going to have a baby(especially their first) I get so excited. I remember the excitement of expecting my own. I love it You look great! Wishing you all the best
Your cobblers look great! I love individual desserts like this(especially fruit desserts!)
Hi erica! I’m a new reader and I have fallen head over heels with your blog simply because we share a lot of things in common. I’m a christian myself and newly married to a wonderful man. Every morning I struggle thinking about what to cook for our breakfast. I try to make our breakfast special because we can’t meet for lunch due to work and we rarely have dinner, because we only take light snacks for dinner. So, your blog has been a great help and it inspires me a lot. Thanks a lot, and keep inspiring! Love all the way from Malaysia.