Thursday, May 8, 2014

Pretty as a Peach Dessert

Every month a very special lady named Terri takes on the task of cutting my hair, hiding my scalps growing solar panels, and fighting off the gray! Usually we go for turning me back into a huzzy! Once we tried a red tint instead of the blond.
She said “Well we can't call you a huzzy, so we'll call you a fluzzy!” She is such a great person and this month we got to talking about cooking and my selling my first cookbook (Thank You!). Terri said that she loved peaches. “I like peach pie, peach cobbler, pretty much anything with peaches!” So slave thought this would be a great present to bring in time for Mother's Day!

It is one of the few recipes that slave has which does not require fresh peaches, they are not in season yet! In fact this is a variation of one of a few recipes I can remember my mother making. She used a large can of cherry pie filling and dropped bisquick dumplings into the boiling pot.
OK, so slave had to tinker with it and I am confident you will enjoy this newer version. Still easy and still homemade!

1 can peach pie filling
1 pkg frozen peaches

For the topping:
1½ cups flour (
192 g) We should get in the habit of weighing flour!
¼ cup sugar, plus more for sprinkling
2 teaspoons baking powder
½ teaspoon fine salt
4 tablespoons cold unsalted butter
¾ cup, plus 2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest

Position a rack in the center of the oven and preheat the oven to 375 degrees F.

In a dutch oven over a medium-low heat, stir the pie filling and the frozen fruit mixture gently until it simmers. Reduce heat to low and cook until thickened, about 2 minutes.

Remove from the heat and pour into a sprayed 9 x 13 baking dish.

To make the topping: In a large bowl, stir together the flour, sugar, baking powder, and ½ teaspoon fine salt.
Work in the butter with your fingertips until the texture resembles coarse meal.
Add the milk, vanilla, and lemon zest to the dry ingredients and stir just until moistened to make wet, slightly lumpy dough. Do not over mix.

Drop large spoonfuls of dough onto the top of the peaches, randomly spacing mounds of dough and leaving some uncovered areas, to give a "cobbled" look. Spread the dough to an even thickness and sprinkle dough with sugar and cinnamon, if desired.

Bake the cobbler until the topping is lightly browned about 45 minutes. Let the cobbler set up at room temperature for 20 to 30 minutes before serving. Serve warm or at room temperature.

Dessert Delivered!

Really wish you could smell the wonderfully delicious aroma that has filled the house now. That mixture of peaches, cinnamon, and vanilla!

slave is really honored to know so many wonderful people and it is such a pleasure to do things for them!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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