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Sunday
Aug062017

Cherry Peach Cobbler

The point of me posting recipes weekly is that I want the girls to be able to make the foods they grew up with as kids when they are adults. It's swell if anyone else gets anything out of them, but really it's about them. 

Alexis is now old enough to start testing the recipes. There's no better test of "can she follow this?" than to hand her a web page and then go take Mila for a walk around the neighborhood. Seriously. I did that. I left Alexis to figure out Peach Cobbler all by herself. Not only that, I had her change the recipe just a bit. 

She started here.

She ended here.

July17 152

SUCCESS! I only got one text asking for clarity, but other than that, she did it herself. And she did it well.

Cherry Peach Cobbler

Fruit Filling
1 cup cherries, pitted
3 medium peaches, peeled and sliced
1/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice

Cobbler Topping
1 1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons cold butter, cut into small cubes/chunks
1/3 cup boiling water

1. Preheat your oven to 400 degrees.

2. Throw the peaches and cherries in a 9" square baking dish. Throw the sugar, cornstarch, vanilla, and lemon juice in there, too. Stir everything up gently to coat the fruit.

3. Toss that much in the oven while you make the cobbler topping.

4. To make the cobbler topping, whisk together the flour, white sugar, brown sugar, baking powder, and salt in a large mixing bowl. Toss in the butter cubes and mix it all up with your hands. The goal is to not melt the butter, but rather to coat it well with the other stuff.

5. Pour the hot water into the cobbler mix and stir until the batter is just barely mixed.

6. Pull the fruit out of the oven. Drop the cobbler mix on top by the spoonful. It won't spread on like a cake mix, but rather be clumpy. Clumpy is good in this case.

7. Sprinkle a little granulated sugar on top of the cobbler.

8. Bake the cobbler at 400 degrees for 22-27 minutes. It's done when the top is a golden brown.

9. Allow the cobbler to cool for a bit before serving. It's super good when still just a little bit warm and topped with a giant mound of vanilla ice cream.

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