Today feels like a Monday. That might sound a bit strange, I know. After all, most of you are reading this with an eye to the weekend. Perhaps eeking out the last rays of sunshine as we stumble our way into autumn? I hope so. We just returned home from a trip where we did just that. It was wonderful. It was relaxing. There was lots of sunshine. We took countless trips to the beach and to the park. In fact, we squeezed the most out of these last few weeks of summertime. Maeve took her first several fishing trips and even managed to see an orca pod in the ocean. And, although I’m fairly certain she didn’t recognize the difference between her stuffed orca and the ones that gracefully swam by our itty bitty boat, I will tell her a tale about this adventure someday.
Now that we’re home, I notice there’s a different air sort of brewing around here. A crispness, maybe? A change is due. Isn’t that the funny thing about September? Even when a touch of warmth remains, something in our bodies tells us a change is near. A new season is upon us. Back to school. Back to work.
I’m not sad about it, however. I adore this season. I look good in fall colors. Maeve does too. It’s truly a season for the redhead. And, I’m not sure you heard, but mustards and plaids are all the rage. We will be in fashion. But before I plunge fully into tights-wearing and woolen sweaters, I would like to take this opportunity to share this peach cobbler recipe with you.
Oh sure, you might think the season is over for such desserts. I can nearly hear you saying this now. However, it’s not over until the stone fruits disappear from the market. They’re not gone yet. Go quickly or they will be! I say we raise our forks to this last call for stone fruits and enjoy my new favorite peach cobbler recipe. It’s easy. It’s delicious. The peaches taste nearly buttery and fresh at the same time. The subtle flavors of cardamom and cinnamon really make this peach cobbler recipe special.
Enjoy, dear friends. I am back in town now for several weeks and we are back in action. Goodbye to the stone fruits and summer recipes and hello to root vegetables and hearty greens!
6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1 teaspoon ground cardamom
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
1 teaspoon cinnamon
Preheat oven to 425°F.
Toss peaches with sugar, lemon juice, cardamon, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
Stir together flour, sugar, baking powder, cinnamon, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes.