4 minute read
What’s Cooking?
What’s Cooking? Caramel Peach Cobbler
BY JAN D’ATRI
If you love road trips as much as I do, this is the perfect time to hop in the car and visit our Arizona farms and ranches to pick tree-ripened fruit. Even though we are approaching the end of peach season, there are still tasty ones for the pickin’, and Amadio Ranch is the perfect destination.
This small, family heritage farm in Laveen produces naturally grown heirloom vegetables and plenty of fruits like peaches, many of which are turned into made-from-scratch fruit pies that are available at the ranch. Also, look for the Amadio Ranch Peach Truck at farmers markets throughout the Valley (amadioranch.com).
So, once you buy your peaches, give this caramel peach cobbler a try. It goes together in three layers, but in the oven, the bottom layer rises to the top and bubbles over the peaches to create a delicious cobbler!
The most time-consuming part of the recipe is peeling the skin off the peaches. I have a fabulous tip in the directions that will make the process so much easier.
This reminds me of a farmhouse recipe that you might fi nd at a charming place like Amadio Ranch, and believe me, if you make it for family or friends, they’ll think it’s just peachy keen.
Caramel Peach Cobbler
and water. Bring to boil and simmer until sugar is dissolved. Add peaches and cornstarch, stirring well. Simmer until peaches begin to thicken.
Step 2
Melt 1 stick of butter (8 tablespoons) and pour into the bottom of an 8-by-8-inch or 9-by-13-inch baking dish.
Step 3
In a mixing bowl, combine fl our, baking powder, salt, sugar, milk and vanilla. Mix until fully combined. Gently pour mixture over melted butter. Do not stir.
Step 4
Carefully spoon peaches on top of batter. Do not stir.
Step 5
Bake at 350 degrees for 40 to 45 minutes, or until the batter that rises over the top is golden brown. Serve warm with vanilla ice cream!
Tip for skinning peaches
Score the bottom of a peach in a 2-inch crisscross. Place the peach in boiling water for 2 to 3 minutes. Remove the peach from the water and place in a bowl with ice water. The skin will peel right off . This tip works best if peaches are fairly ripe.
Ingredients
• 1 stick of butter (8 tablespoons)
For the peach fi lling
• 1 cup brown sugar • 4 tablespoons butter • Pinch of salt • 1/4 cup 7-Up or water • 2 pounds fresh peaches (6 to 8), peeled, pitted and sliced, to 4 cups • 1 tablespoon corn starch
For the batter
• 1 1/2 cups fl our • 2 teaspoons baking powder • 1/2 teaspoon salt • 3/4 cup sugar • 1 1/2 cups milk • 1 teaspoon pure vanilla extract
Directions Step 1
In a saucepan, melt brown sugar, butter, salt
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