Too-Easy Peach Cobbler
I love peach cobbler. I always have.
I look forward each year to Summer, when Georgia peaches are widely available at the grocery store. It makes me happy to round the corner at my Publix and find a gorgeous array of fuzzy peaches just waiting to be picked, bought, peeled, sliced, and made into sweet cobbler.
Yum.
The last few times I’ve made peach cobbler, though, I’ve not been happy with the crust.
One recipe was too sweet. Another one wasn’t sweet enough. Yet another didn’t have the right peaches to crust ratio. (very important.)
And then there’s the biggest offender: the recipe whose crust was just plain soggy.
Yuck.
Tuesday night I decided to make yet another peach cobbler, in the hopes that it would be a good one. After all, my culinary skills were on the line: my mother-in-law was the one that would be eating the cobbler. And she can cook.
So I whipped out my handy-dandy “Food for Thought” cookbook (put out by the Junior League of Birmingham, Alabama) and found a recipe named “Too-Easy Peach Cobbler.”
It was.
It tasted SO good. Just the right sweetness. The perfect crisp-ness of crust. And the ratio of peaches to crust was just right: not too many peaches, nor too much crust.
Yum.
The outlaws couldn’t get enough of it. And with Breyer’s vanilla ice cream, neither could I.
So in the interest of sharing the wealth, here’s the recipe.
Too-Easy Peach Cobbler
6 medium peaches, peeled and sliced
5 slices white bread, crusts removed
1 to 1 & 1/2 c. sugar
2 Tbsp. all-purpose flour
1 egg
1/2 cup butter, meltedPlace peaches in an 8-inch square baking dish coated with vegetable cooking spray. Cut each slice of bread into 5 long strips, and place evenly over fruit. In a bowl, combine sugar, flour, egg, and melted butter. Pour over fruit and bread. Bake at 350 degrees for 35 minutes or until golden brown. (Butter and sugar caramelize over bread strips. You won’t know it’s bread!)
I say again: Yum.
One word of caution: be prepared to make a second one within 48 hours of the first. It’ll get gone so fast, you’ll need another one to get your fill!
Filed under: General, Catbird, Random Thoughts, Recipes on July 29th, 2006
I’m very hesitant to do this. You DID say in your entry about being the Typo Nazi that you sincerely hope your friends would do the same (correct typos) for you, so here goes. You can always delete this comment anyway. And really, it’s a very small typo. Okay, for real, here it is: last line of the recipe - stips instead of strips. That’s it.
Oh, and I’m really going to try this soon. It looks delish.
Such a good friend. Glad you pointed it out.
And no, I’m not going to delete your comment, lest I become the thing I hate: someone who tries to look like they have it all together.
I don’t, and I’m not ashamed to admit it, so the comment will stay. (grin.)
Oh, I will have to try it, once I get over the bread topping hurdle. Uggh! I have some kind of phobia about eating stuff that has bread in it (besides meatballs). I cannot eat most of the commercial eggplant dips here, ’cause they all have breadcrumbs in the ingredient’s list. Bleehhhh!
Bread and butter pudding . Yecch!
But you say it is like it isn’t actually bread, so I will have to try it out. Maybe. One day…. baby steps…
I just got home from driving 4 hours staight- check e-mail- read THIS… now I have this overwhelming urge to drive to the store for peaches! mmmmmmmm
mmmm that was yummy! I’ve been craving peaches anyway- so it was a good excuse! I’ll have to scroll back now to your chocolate cake and try that one too!