it's that time of year when the last of the early summer crops are coming in, and the bulk of the summer crops are coming in, and the beginnings of the late summer crops are coming in. What does all that mean? unusually good prices at the farmers market, and the prices will only get better as more crops come in. this is good, as my tomato and pepper plants doesn't get anywhere enough sun.
and i just can't say no to peaches. they're just so deliciously peachy. but what to do with a dozen peaches???
i'd never made a peach cobbler until last weekend, but i do remember thinking "how hard could this possibly be?? you dumb all your fruit in a pan, put some dumplings over it, and poof, cobbler!" and yes, it really is that easy.
the dumpling dough recipe is the one right out of joy of cooking:
1 1/3 cups flour
2 tbsp sugar
1 1/2 tsp baking powder
5 tbsp cold butter, cut into peices
1/2 cup milk
mix first 4 ingredients in a bowl. then cut in butter with a pastry blender. when it looks like coarse breadcrumbs, slowly stir in the milk until the dough comes together in a biscuit dough like consistency.
now for the fun part! i used peaches and pecans because it's what i had, but use what you have on hand. preheat oven to 350.
pit and slice 6 or 7 peaches. roughly chop about 1/2 cup pecans. put half the peaches in a greased square baking dish, then half the pecans. sprinkle some cinnamon and brown sugar on top. put the rest of the peaches, and the rest of the pecans on top, again with a little bit of cinnamon and brown sugar. now spoon the buiscit dough on top. it doesn't need to look pretty. leave about 1/4 inch at the edges, so it doesn't bake over the edge of baking dish. bake at 350 for 45 minutes, then let cool for about 10 minutes.
nothing much new in book news, i'm too busy peachgasming.