You know how, when some people are going to Florida in less than 24 hours with their boyfriend for a week-long vacation to celebrate his taking the bar exam, they might, you know…attempt to clean out their fridge and rid themselves of all perishables before leaving?
There’s actually, uh, this other subset of people who buy ten pounds of stone fruit a mere FIVE DAYS before their departure.
I wouldn’t know anyone like that.
Other than myself. Oops.
But guys, I couldn’t help it! My eyes are totally bigger than my stomach when it comes to stone fruits. I think it’s because they’re only around for such a narrow window of time that I feel this absurdly strong compulsion to stuff as many of them into my mouth as possible as often as possible while they are.
But really…there are only so many pounds of peaches a girl can eat in one day.
Unless, of course, they’re in cobbler form. Then…she may or may not be able to eat 2.5 pounds in an hour.
I won’t tell you how I know this. But it’s been experimentally proven.
Just make this cobbler. You’ll see.
PS – Even though I’ll be away on vacation, my ridiculous ramblings on the blog will continue as usual and I have some great recipes coming your way next week, so be sure to stop by! Responses to comments/emails might be slightly delayed. Sorry!
Blueberry Peach Cobbler
Serves 12, adapted from Cooking Light
- 5 lb peaches, pitted and sliced
- 2 tbsp fresh lemon juice
- 1 cup sugar, divided
- 3/8 tsp salt, divided
- 6 3/4 oz plus 2 tbsp flour, divided
- 1 tsp baking powder
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup lowfat buttermilk
- 2 cups fresh blueberries
- 2 tbsp turbinado sugar
- Preheat oven to 375.
- In a large bowl, toss peaches with lemon juice, 3/4 cup sugar, 1/8 tsp salt and 2 tbsp flour. Arrange peaches in a 9×13-inch baking pan coated with cooking spray.
- In a separate bowl, combine the flour, baking powder and remaining 1/4 tsp salt. Place the butter and remaining 1/4 cup sugar in a the bowl of a stand mixer fitted with the paddle attachment and cream together until light and fluffy, about 2-3 minutes on medium-high speed. Add in the eggs, one at a time, scraping down the sides of the bowl after each addition. Mix in the vanilla extract. Add the flour and buttermilk, alternating between the two, starting and ending with the flour. Stir in the blueberries. Pour the batter over the peaches and spread evenly. Sprinkle the top with the turbinado sugar.
- Place pan on a foil-lined baking sheet and bake for 1 hour or until topping is golden and filling is bubbly.