Peaches are in season! And good ones - the Pence peaches from Metropolitan Market are the best. Literally. All week I'm posting recipes for what to do with the giant flat of peaches you just bought. If you don't know the Pence peach story, click here. Pence Peaches arrive at Metropolitan Market August 10th!
For all of the recipes this week, check out the link on the right.
I made this Rhubarb Peach Cobbler last summer and everyone swooned over it. So I made it again. And again. And now that peaches are in season, I'm making it again.
Rhubarb Peach Cobbler
With a little bit of a coffee cake topping, this cobbler is fantastic for the summer when a light, fruity dessert hits the spot. Especially good after really good barbecue. Or breakfast. Or whenever.
Filling:
1 pound cleaned rhubarb
2 pounds peeled and sliced peaches
1/4 cup sugar
1/2 cup flour
1 teaspoon cinnamon
Topping:
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 tablespoons diced butter
Preheat oven to 350. In the bottom of an 8x8 baking dish, toss together ingredients for filling. Mix well with your hands until the mixture is well combined and goopy. You may have to press down a bit to make it fit.
In a food processor combine ingredients for topping, except the butter. When dry ingredients are well combined, add the butter and pulse until sandy. Grab handfuls of the topping with your hands and press it together before placing it on top of the filling. It will still crumble a little, but it should stick together a bit. Continue topping the filling until all of the topping is used. Dot the filling so it basically covers the fruit. Total coverage is not needed.
Bake in preheated oven until fruit is bubbly and topping has browned, about 50 minutes.
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