The novelty of country living was alluring to me. I would help carry the luggage and then nestle myself in bed for a few hours, preparing for the day already at hand. My Mom would carry my sleeping brother into the house, trying her best not to wake him. The sun would slowly creep out of the darkness and greet us. I loved that.Īrriving in Indiana at dawn was a wonderful feeling. She would always let me control the radio if I stayed up with her. Those long Summer days.ĭriving with my Mom on road trips are some of my favorite memories. My Mom would often pack up the car, along with my brother and I, and take the 13 hour drive down to visit her during Summer vacation. Rosalyn is a real gem, and the closest thing to a grandmother I’ve ever known.
Peaches remind me of Summers spent in Indiana my Mom’s best friend, Rosalyn, lives there. Yours can too! All you need is some patience, peaches, and a few other simple pantry items! It’s that simple. Live your life.My kitchen smells amazing right now. ❤️īottom line: this recipe is forgiving, versatile, unfussy, and very very good.
Maybe even a blueberry peach combo?! You little chef, you.Īnd isn’t that the best thing about fruity desserts in the summer? Just working with whatever you’ve got? Same level of use-the-fruit-on-hand flexibility goes for this dreamy Blueberry Crisp and these Raspberry Crumbles. Got loads of blueberries, strawberries, blackberries, rhubarb, whatever? Go for it. 🤩 Variations On Peach CobblerĪnother reason why I love this one: you can modify it to suit whatever fruit you’ve got on hand. Both buttery, both sweet, but a very different texture sensation.Īs Culture Trip says, “Cobblers were never meant to be pretty.” But we’d beg to differ when we see those beautiful golden peaches. Crisp has more of a crumble to it and is typically made with oats and brown sugar, while cobbler has more of a biscuity/cake topping. In short, it all comes down to the texture and ingredients. But cobbler? Oooooh boy that’s a whole other level of buttery, crispy goodness. Here in the Midwest, we’re more “crisp” people ( apple crisp, blueberry crisp, raspberry crisp, any and all crisp). You can also cube your peaches, but I like the wedge shape better visually and texturally. But if you want to peel them, it’s your choice, friend! One method is as follows: 1) Boil your peaches for just a few minutes 2) Add them to an ice bath and 3) Peel!Īs far as slicing them, peeled or unpeeled, I prefer to slice them into wedges pretty thinly so they lay on top of each other more evenly and get that nice thick, jammy consistency. Honestly, the peels don’t bother me and I can’t be bothered to go through the work of peeling them because of that. I DO NOT PEEL MY PEACHES FOR PEACH COBBLER.
KNOWLES PEACH COBBLER PLATE BY MICHAEL WEBBER HOW TO
Peeling and Slicing: How To Prep Your Peaches
I find it to resemble slightly underbaked cookie dough, but with that quick sugar broil at the end to channel the biscuit-type texture on the very tops for some magically contrasting crunch. Cobbler topping that is NOT cakey, NOT biscuity, but rather something in between.Extremely juicy and jammy when using amazing fresh peaches.I’ve made MANY versions of peach cobbler in my quest for greatness, and here’s why I think this one is the best peach cobbler. Just add a scoop of vanilla ice cream to recover.
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