Tag Archives: dessert

Summer Peach Cobbler

13 Dec

I’ve been meaning to post this recipe ever since I tried it this summer, but alas I am months and months behind. I first saw this peach cobbler recipe (or peach-a-berry cobbler as she calls it) on Iowa Girl Eats. She is super fun and shares great recipes and takes awesome photos, so you should check out her blog. And definitely make this cobbler. It’s delicious.

I changed this recipe up just a little bit because I wanted to incorporate whole wheat flour and I prefer to use brown sugar over white sugar. Here’s the slightly modified version:

1/2 cup whole wheat flour
1/2 cup white flour
1/2 cup brown sugar
1-1/2 teaspoons baking powder
1/2 cup milk (I prefer whole, but you can use whatever)
1/4 cup butter, softened
1/4 cup + 2 tablespoons white sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups sliced fresh peaches, skin on
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
1/4 teaspoon cinnamon

Preheat oven to 350 degrees and then begin by making the topping. Combine both types of flour, 1/4 cup of the brown sugar, 1/4 cup white sugar and the baking powder in a large bowl and stir. Add milk and butter then stir until smooth. Set aside.

Topping mixture

In a large saucepan mix together the other 1/4 cup of brown sugar, the cornstarch, and water until smooth. With the heat on medium, add the peaches and blueberries.

Adding peaches and blueberries

Cook until the peach and blueberry mixture is thick and bubbly. Add the 1 tablespoon of butter and the lemon juice and stir until butter is melted.

Heated fruit

Pour fruit mixture into an ungreased pie pan and add the topping. Try not to make the dollops of topping too thick because I did that the first time and it didn’t cook all the way through. The second time I made this cobbler I made a point to make the dollops thinner and spread them out a bit and it worked much better.

Stir 2 tablespoons of white sugar and cinnamon together in a small bowl then sprinkle on top.

Because the cobbler might bubble up while baking, put the pie pan on a cookie sheet. Bake for 30-35 minutes or until a toothpick inserted into the center of the topping comes out clean. Enjoy!


Week 46: Peanut Brittle

18 Nov

My friend Tomoko was visiting from San Francisco and we met at Trident to grab brunch last Saturday morning. She moved more than five years, so it was so terrific to see her again and get to catch up. It was a beautiful day and she was excited to see the foliage. We walked along Comm Ave and snapped photos of the gorgeous trees.

Tomoko brought me a box of peanut brittle from See’s Candies in San Francisco. She said she always brings it to her mom in Japan because her mom loves it too. I carried it with us as we walked along Comm Ave and then sat in a Starbucks, sipping coffees and chatting about how things have changed since we were last in Boston together. It was such a fantastic day.

I brought the box of peanut brittle home and Andrew and I broke it open a few days later. And we ate the whole box. Holy crap, peanut brittle is amazing. I’m appalled that I’ve lived all these years without it.

According to Wikipedia, you make peanut brittle by heating sugar and water. When caramelized,  peanuts, spices, and peanut butter are then mixed in. The hot candy is poured out onto a flat surface for cooling and is troweled to make it a uniform thickness. When the brittle cools, it is broken into pieces. This sounds rather complicated, so I doubt I’ll be trying it at home. But luckily, See’s Candies ships pretty much anywhere. You know what I’ll be eating this holiday season.

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