A few months ago, I received wonderfully exciting news that a farmer’s market would be setting up shop across the street from my apartment every Sunday morning this summer. I was immediately fantasizing about stepping outside my door and browsing the stands, choosing locally grown fruits and vegetables for the week. I already told you about my love of the Madison farmer’s market and I was hoping to rekindle that love in the River North neighborhood.
I finally got a chance to go for the first time last weekend, but instead of being greeted with rows of farmer’s stands swaying in the wind and an abundance of produce, there were five lonely stalls: one with fruit, one with vegetables, one with cheese (YAY!), and two with baked goods. True, most of the major food groups were covered, but the variety left much to be desired.
I ended up getting suckered into buying white peaches for an astronomical sum that I felt badly backing out on. (I also got a nice bunch of green beans that I later turned into a stir fry. ) I was instructed by the fruit farmer to refrigerate the peaches immediately because they were very ripe, but even with the refrigeration, they got too soft for my liking. I figured the only way to get use out of my obscenely expensive peaches was to bake with them. I also had a couple regular peaches that needed to be eaten, so I tossed them into the bunch. I really enjoyed the combination of the two peaches – both were sweet, but a little tart and their colors were beautiful.
I cannot emphasize enough how easy this recipe is. You could use any fruit or combination thereof that you have on hand. In fact, the peach cobbler was such a success that I made an apple cobbler yesterday with this same recipe. Aside from being a little to watery, it was just as delicious! This is a great summer recipe to have as a default when you want something fresh and sweet for dessert.
Adapted from the Peach Cobbler recipe in Gourmet, 1999.
6 large peaches, sliced thinly
1/4 C. sugar
1 Tbs. lemon juice
1 tsp. cornstarch
1 C. flour
1/2 C. sugar
1/2 tsp. salt
1 tsp. baking powder
3/4 stick cold butter, cut into small pieces
1/4 C. boiling water
Preheat oven to 425 degrees F. Toss peaches, sugar, lemon juice and cornstarch in an 8×8 baking dish, tart pan or similar. Bake in oven for 10 minutes.
While peaches are cooking, combine flour, sugar, salt and baking powder. Add cold butter and with a pastry blender or your fingertips, combine. The texture should be that of coarse cornmeal. Add boiling water and mix until just combined.
When peaches are done, drop tablespoons of dough on top of peaches. It will not cover the whole dish, but dough will spread as it bakes.
Return to the oven for 25 minutes, until top is golden.