Hey ho, it's dessert time. Lately B and I have been going to the farmer's markets around here. Which can seem a little crazy when your front yard is full of all kinds of vegetables threatening to revolt if you don't eat them soon, but there are all kinds of things that we don't grow that are really great to get from someone local. Corn, onions, squash, weird beans, eggplant, potatoes... I am going to try to buy a bunch of fresh corn and do some freezing of it, because I love corn in winter soups but I am making a serious effort to not purchase things in a can and everyone knows that the frozen corn at the store tastes like cardboard. Anyway, the markets have been so fun for us - we always see people we know and it is such an amazingly inspiring place to be on an early Saturday morning. So much lovingly grown food! There are three (3) local farmer's markets here on the weekends, how crazy is that? There is also a HUGE year-round farmer's market that is way less local but still far more local than the grocery store. This is where you go if you want a bushel of apples for applesauce or a case of tomatoes for canning or: an enormous basket of South Carolina peaches. This is not an overly organic place, but B and I feel like getting non-organic peaches from 60 miles away is better than buying organic peaches from 3000 miles away. And plus we can afford them. For a ten dollar bill we took home a basket of peaches so big and heavy that I needed both hands and a fierce face to lift it.
And so we ate peaches like it was going out of style. We ate them all sorts of ways, but the very best way was just skinned and sliced and covered in the heavy cream that comes in a thick layer over our raw milk we've been buying (from a lady south of Asheville with nine (9) kids no less, woah). Peaches and cream got its own ice cream flavor for a reason, but you won't figure it out unless you have the real deal. Damn. Anyway, we froze a bunch for smoothies because we are big summer smoothie fans (put a handful of raw almonds in and you won't know what hit you) but the handful of fresh peaches left after we had frozen some and eaten most of them got earmarked for fresh peach cobbler. Oh my it was good. This is not a biscuit topping, which is not my favorite with peaches, but rather more of a cake topping, which is.
Fresh Peach Cobbler
For the insides:
10 fresh peaches, peeled, pitted and sliced into thin wedges
1/4 cup brown sugar
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 teaspoon cornstarch
1/4 cup brown booze (I used burbon, but I think rum would be good too)
For the topping:
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
For sprinkling atop the topping:
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees.
In a large bowl, combine all the inside ingredients, toss to coat evenly, and pour into baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a food processor, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter until mixture resembles coarse meal. Pulse in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Eat this with fresh whipped cream and you will smile just to remember it.