Friday, January 30, 2009

Peaches in January

There were a few times last summer when I left the farmer’s market pulling the radio flyer wagon so full with fruits that I had to ask Lucca to get out and help me push it up the hill. It was cool, to have so much fresh local produce, but to be honest I was thinking “that was a LOT of money I just shelled out” and also, “now I have to go home and spend an hour peeling and cutting fruit I’m not even going to eat till who knows when?” Oh I of little understanding. If only I had known, I would have gone up and down the hill five times each Saturday and given up sleep to watch the freezer bags fill with Gold. Well, I guess if I ate peach cobbler every January night I wouldn’t appreciate it. But not only is it delicious, and costs pennies in comparison to what it would be if I were to buy the peaches now, it’s so easy! No peeling and cutting. Just open up the bag and there they are, ready to pour into the pan. And with a little variety of toppings, and the occasional addition of vanilla ice cream, you almost could eat this every night.

Peach Cobbler
Filling:
6-8 peaches, peeled and sliced.
½ cup brown sugar (vary according to sweetness of fruit)

Preheat oven to 350. Put filling into a baking dish. If using frozen fruit, no need to thaw, just sprinkle the sugar over it evenly.

Diane’s Cobbler Topping:

½ cup oats (can be replaced with nuts for a change of pace)
½ cup flour
4 t (½ stick) butter, cold or frozen, cut into pieces.
¼ cup brown sugar
Put all ingredients into a food processor with the sharp blade. Pulse for 30 second intervals until well blended. Spread over the fruit mixture and bake for about 45 minutes.

Pandowdy Topping:
modified from a recipe I cut out from the Boston Globe years ago (didn’t save any of the identifying information)
1 cup flour
2 T sugar
½ tsp baking powder
½ tsp salt
½ cup (1 stick) cold or frozen butter, cut into small pieces
1 egg
3 T whole milk
Put dry ingredients and butter into the bowl of a food processor fitted with a sharp blade and pulse for 30 second intervals until smoothly mixed. In a separate bowl, gently mix the egg and milk. Pour the wet mixture evenly over the dry mixture, cover and pulse again just until well blended. Dump the topping over the fruit, not worrying about full or even coverage. Bake for about 45 minutes, or until the fruit is bubbling up through the topping.