Friday, September 17, 2010

Taste of Summer

Peach Cobbler
I work with and for really nice people.  A couple of days ago there was a case of fresh peaches on the kitchen counter of our break-room at work, thanks to our boss.  Since the monthly birthday celebration was scheduled for Friday, I thought it would be special to make a peach cobbler.

Cobbler's are a memory link back to one of my grandmothers. Mammy made a Blackberry Cobbler in early summer that would make you weep.  She and Pappy had cows that produced the richest cream, so she would make that glorious pie and while it was still hot from the oven, she would serve up bowls of it and pour on fresh cream in wonderful clotted dollops.  No whipped cream here; it was the real deal and nothing short of pie heaven. I have to say the days I spent with Mammy and Pappy are set in this very idyllic place in my heart.  The times there were special beyond any child's dream, with loving and doting grandparents that planned a day of activities, rain or shine, plus some really good pie if Pappy had picked blackberries.

Peach Cobbler

6 fresh peaches (peeled and sliced)
1 stick butter (divided use)
1-1/2 cups sugar 
2 tablespoons all-purpose flour
Pinch of cinnamon
Grind of nutmeg

Place the peaches and 1/2 stick butter into a pot on low heat to melt the butter; stir to mix.  Mix together the sugar, flour and spices until well mixed and pour over the peaches.  Cook for a very few minutes; until the sauce is clear and slightly thickened.  Pour into a baking dish.

Pie Crust

1 cup all-purpose flour
1/3 cup shortening
1/2 teaspoon salt
4 tablespoons cold milk

Mix the flour and salt.  Cut the shortening into the flour/salt mixture.  I use a fork and my fingers for this task, but everyone has their favorite method and tool.  Gradually add the milk and mix each time.  When the dough comes together nicely, roll out on a floured pastry cloth and cut into long strips.   Place the strips over the peaches in whatever pattern you desire.  Bake at 350 degrees for about 30 to 40 minutes until golden brown.  Melt the remaining 1/2 stick of butter and drizzle over the top.  Sprinkle with granulated sugar and return to the oven to crisp the top of the butter/sugar mixture; only about 5 minutes or so.  

Serve warm with whipped cream or ice cream.

Note: I doubled this recipe for the office birthday party.

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