Peach and Rye Cobbler
August 14, 2017 by Jenny Osburn Leave a comment
I sure do hope there are still some Valley peaches around by the time you find this recipe! A good bet is to pop into Noggin’s Corner in Greenwich or Morse’s Farm Market in Berwick. Juicy, sweet and gone in the blink of an eye, Valley peaches are one of my favourite tastes of summer.
Which brings me to peach cobbler, a classic summer dessert. Having baked plenty of them to please the peach lovers in my family, I came to the realization that many were just too complicated. In fact, what I really want in a summer recipe right now is something simple that only tastes time-consuming. So how about it? This peach cobbler, with hints of earthy rye and brown sugar sure does the trick. In fact, I recommend that you don’t even peel the peaches. And if you happen to have the annoying but tasty varieties that hold fast to their pits, just do your best to carve around them and don’t lose your cool.
It’s just cobbler. And summer is going fast.
Peach and Rye Cobbler
Using a variety of flours produces a beautifully textured cobbler, but feel free to substitute all-purpose flour for the whole wheat and rye flours. To make a Blueberry Peach Cobbler, sprinkle a cup or two of blueberries over the sliced peaches before topping with the batter!
1 lb. Peaches (about 4-6), thickly sliced (no need to peel)
1 tablespoon Sugar
1/2 cup All-Purpose Flour
1/2 cup Whole Wheat Flour
1/2 cup Rye Flour (Longspell has it at the Wolfville Farmer’s Market)
3/4 cup Brown Sugar
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup melted Butter
To serve: Whipped Cream, maybe flavoured with a few drops of Rye Whiskey
Preheat the oven to 350°. Place the peach slices in a single layer in a 9 x 13 pan and sprinkle with a tablespoon of sugar.
In a bowl, thoroughly combine the flours, brown sugar, baking powder and salt. Break in the eggs and, using your hands or a fork, incorporate them evenly to form a crumbly dough. Pour the melted butter into the bowl and mix until a moist dough forms. Drop spoonfuls of the dough over the fruit in the pan. The dough will spread as it bakes so don’t worry about even coverage!
Place the pan in the oven and bake for 30 minutes, until the peaches are bubbly and the topping is firm. Let cool for a while, or eat it while it’s hot. Either way, serve it with a big bowlful of whipped cream.