Saturday, August 4, 2012

Colorado Peach Cobbler

With few exceptions, I can say that everything I learned about cooking, I learned from my grandmother. I spent every weekend at my grandparents' house in the country and my grandma was an amazing cook. Every Sunday she prepared a meal fit for a king (i.e. grandpa ;) ) including dishes and courses that most families were only treated to on Sundays. There was usually dessert, and Christmas was the biggest treat of all, when she baked a huge variety of cookies and bars for the family to enjoy through the holiday season.

Over the years, grandma clipped and collected several recipes from various magazines, friends, and newspapers, and when she passed away last spring I inherited the majority of them (mom saved a few to try, too). I have finally organized them all into a binder, and am excited to work my way through them - all things that caught her eye that she never got around to trying. My goal is to share them with you here as I make each one, but I've had several blog related goals since the fall of 2009 when we lost our son Henry and none have come to fruition, so bear with me if this never pans out! My intentions are good though, and that has to count for something. :)

I'll start you out with this delicious dish that grandma clipped from an old issue of Taste of Home. Judging by the style of the art around the recipe, I'd guess it was originally printed in the early 90's. I made this last week for a movie night I was having with two of my girlfriends. I think the general consensus was NOM NOM NOM! It was seriously tasty! Here's the recipe:

Colorado Peach Cobbler

1 c. Sugar
2 T. Flour
1/4 t. ground Nutmeg
4 c. sliced fresh Peaches

1 c. Sugar
1 c. Flour
1 t. Baking Powder
1 t. Salt
1/3 c. cold Butter (or margarine, if you aren't a purist *wink* )
1 Egg, beaten
Ice cream, optional (Seriously, who opts out of ice cream. Wait. I know one person *cough*Karen*cough* Other than her though... Who? NO ONE!)

In a bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11" x 7" x 2" baking pan (Note: I used a 9x13 because my 11x7 was wayyyy back in the cupboard and I was too lazy to take everything out to get to it). For topping, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs (mine was a little lumpier than that, but it still worked fine). Stir in egg. Spoon over peaches. Bake at 375 degrees for 35 - 40 minutes or until filling is bubbly and topping is golden. Serve hot (YES!) or cold (meh.) with ice cream if desired (pfft).

Originally submitted to the magazine by Clara Hinman of Flagler, CO. She notes that she has used other fruits that are in season with this recipe, but that her family likes it best with peaches.

What I liked about it:
I really liked the way the salt complemented the sweetness of TWO FULL CUPS of sugar. I remember thinking as I was making it that it was going to end up being sickeningly sweet, but it wasn't at all. It was a perfect balance of salty/sweet with that dollop of vanilla bean ice cream on top.

What I didn't like:
It seemed to flatten out after baking. When I took the picture, it was all puffy and pretty, but it fell as it cooled. Granted it would have stayed higher in the pan had I used the 11x7 dish like I was supposed to, but still... Not the point. ;) This didn't affect flavor at all though, and I'd probably use the 9x13 again next time (likely for the same reason).

So, there you have it! The first of my grandma's "recipe's to try" collection. If you try it, be sure to leave a comment and let me know how you liked it!

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i {heart} papers said...

This looks yummy! And I have peaches from my CSA!

Dani said...

Yum! Since you were so speedy with my recipe request I'm pretty sure that means I need to make it. Like now. ;)

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