Fresh summer peaches show off their juicy-sweet best in an old-fashioned cobbler.
My “produce rescue project” continues. This week, in addition to tomatoes, it’s peaches and eggplant (oh dear). But lets stick to peaches here—easier to deal with.
As with most of my rescue missions, the fruit couldn’t wait. At first I thought “pie,” but then decided on cobbler as it’s much more forgiving, easier and my daughter requested it.
After searching for recipes, I landed on one in Richard Sax’s Classic Home Desserts cookbook. Even though I have aspirations of ginger infused crusts, and limoncello flavored fillings, I typically end up with a classic recipe your grandma would have made.
The peaches were from South Carolina, which is blasphemy for anyone from Alabama, as everyone knows that Chilton County peaches are the best. But this year, the peaches from South Carolina have been great. So with a complete bushel of them I went to work.
—By Jill Melton, Relish Editor