Joselyn dreamed of having kids with adventurous palates but, like most of us, ended up making two dinners every night, one of them regulary featuring mac 'n' cheese or chicken nuggets. Recently Joslyn started a wonderful blog titled 'Raising Foodies' as journal of her efforts to get her kids eating and cooking adventurously. Check it out if you when ever you are in need of meal time inspiration. Today she has put together a great peach cobbler that you can make with your kids and is loved by even the pickiest eater.
Joselyn: I have this theory that growing up in the South creates in you an unexplainable, almost mystical love of peaches. My two young daughters fall into a trance of pure joy when they’re eating one… happily munching away, juice dripping slowly down their little chins.
Despite our collective fondness for peaches (due to my five-year old Audrey’s vehement aversion to warm fruit -- we’ve had some particularly ugly incidents of late involving a seemingly innocuous mixed berry crumble), we’ve never actually made peach cobbler. But excellent peaches are abundant right now, and I’ve been itching to try my hand at a batch using a recipe from a vintage women’s club cookbook on my shelf -- warm fruit be damned.
So I was pleasantly surprised when Audrey came home from school last week begging for, yep you guessed it, peach cobbler. Apparently her school cook, Ms. Ludelle, makes it weekly, and according to Audrey it’s DELICIOUS. (She thinks Ms. Ludelle is the “best cook in the world” - her exact words. I try not to be offended by this… but, it’s slightly crushing). Audrey, not trusting my culinary prowess, urged me to phone Ms. Ludelle to obtain her exact peach cobbler recipe, but I told her I thought I could handle this one on my own, and we set to work making a pretty fine batch.
Watch your back Ms. Ludelle!
Peach Cobbler (adapted from The Democratic Women’s Club of Kentucky cookbook)
· 6 medium peaches (ideally local and organic) cut into thin wedges
· I tablespoon cornstarch
· 1 tablespoon fresh lemon juice
· ¼ cup turbinado sugar
· 1 cup organic all-purpose flour
· ¼ cup turbinado sugar
· ¼ cup brown sugar
· 1 teaspoon baking soda
· ¼ teaspoon cinnamon
· 1/8 teaspoon nutmeg
· ½ teaspoon salt
· ¾ stick cold unsalted European butter (diced)
· ¼ + 1 tablespoon boiling water
-Preheat oven to 425
-Toss peaches with sugar, cornstarch and lemon juice in a 2-quart glass casserole dish and bake on middle rack for about 10 minutes.
-Remove peaches and gently toss again with spatula so the ones on the top don’t get overly browned.
-While the peaches are baking, mix together flour, sugars, baking soda, spices and salt. Blend in the diced butter with your fingers until the mixture is crumbly. Add the boiling water, and stir until combined.
-Drop uneven spoons of topping over the peaches.
-Bake on center rack for about 20-25 minutes or until the top is golden
Enjoy, ideally with a scoop of vanilla ice cream
Peach Cobbler from Raising Foodies