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Butcher’s block - July 9, 2014

If there is one thing that would be classified into the “hate” category on my list would be grocery shopping. I loathe having to walk aisle after aisle aimlessly looking at overpriced products, pushing a germ infested cart, dodging people who appear to have just awoken from a drunken slumber the night before, obviously forgetting to brush their hair, shower, or sometimes even forgetting to put in their teeth.

One positive thing during the summer is all the fresh produce. I still prefer to opt out of the grocery store when possible and hit the local farmers markets. In ode to fresh produce and sweet summertime, here is one of my favorite summer sweets!

Southern Peach Cobbler

8 fresh peaches, peeled, pitted, and cut into thin slices

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup brown sugar (yes, another one)

6 tablespoons unsalted butter, chilled, cut into small squares

1/4 cup boiling water

1 cup all purpose flour

1/4 cup white sugar (yes, another)

Mixture of 3 tablespoons white sugar and 1/4 cup ground cinnamon

Preheat oven to 425 degrees. In a large bowl combine, peaches, 1/4 cups of white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly and then spread into a 2 quart baking dish, and place in oven for 10 minutes. In separate bowl combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven and drop spoonfuls of mixture of top of them. Sprinkle cinnamon and sugar mixture over the top. Bake until golden brown, about 30 minutes.