However, I will occasionally disregard my disdain for baking when I think it's worth it. And two weeks ago, I came across a blueberry cobbler recipe on Keeley's My Life on a Plate blog that made me remember that I love cobbler. Cobbly Cobbler Cobbler. Here it goes down. Down in my belly. Mmm Mmmm Mmm. It was also an oddly cool and grey day in August, which meant I could turn on my oven. I was sold! Me being me, I went straight to Whole
Ingredients (adapted from Keeley)
7 large peaches, peeled and roughly chopped
1/3 cup dark brown sugar
1/3 cup Caramel Vodka (you know I didn't actually measure it)
2 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1/3 freshly grated cinnamon stick*
Pinch of salt
1 1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoon. baking powder
1/2 freshly ground cinnamon stick
1/4 teaspoon salt
1/2 cup buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract** (I omitted b/c I didn't have any)
Preheat an oven to 375ºF. Lightly grease a pie/baking dish***
Toss the peaches with the vodka, sugar, flour, lemon zest and salt until blended. Pour into the prepared baking dish. In a bowl, mix dry flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough. Drop spoonfuls of the dough onto the filling, spacing them evenly; the dough won't completely cover the filling.
Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 40-45 minutes, depending on the deepness of your pie dish. Serve warm with ice cream, and eat your heart out. I sure did.
While I thoroughly enjoyed eating more than half of this cobbler by myself [and then rightly gave the rest to my sister], next time around, I'm going to make some changes, mainly in the crust. I like the biscuit like topping, but what I really wanted was a pie-like thick and flaky crust. So now to find the perfect pie crust recipe. For the filling, I'll let the peaches soak in the vodka for a full day, and add some corn starch to thicken the filling. Mmmm peachy...
*I bought a huge bag of whole cinnamon sticks at my local Indian market for $3. I went nuts in that store that day!
**I have yet to buy my Madagascar Bourbon vanilla extract b/c it's like $15. But one day soon...