This Peach Cobbler Not the Work of a Shoemaker
That little culinary history lesson has absolutely nothing to do with this beautiful peach cobbler, but I’ve been trying to keep the saying alive, and it gave me an excuse to share. Ironically, this recipe is so easy any shoemaker could master it.
I have to thank everyone who chimed in last week when I asked for cobbler recipes and inspiration. I received so many great variations and techniques, and while I didn’t use any one single recipe, I definitely used parts of several.
No one could quite explain it, but cook after southern cook report that the self-rising flour performs much better than plain with salt and baking powder added in (see ingr. below). Do you have a theory? Maybe most people’s baking powder is so old it’s not as strong as the leavening in a freshly purchased bag of SR flour? What I do know is how nicely this turned out.
Anyway, I’m going to kick off my shoes, put up my feet, and savor the last of this delicious cobbler. Enjoy!
UPDATE: Reports from people trying this are that the ones made with self-rising flour came out awesome, and the ones using regular flour didn't work well at all. Fair warning! Get some self-rising flour!
UPDATE: Reports from people trying this are that the ones made with self-rising flour came out awesome, and the ones using regular flour didn't work well at all. Fair warning! Get some self-rising flour!
Ingredients:
For the peaches:
For the peaches:
5-6 cups sliced peaches (if you use canned peaches, do not make the syrup)
1/8 tsp Chinese 5-spice
1 tsp freshly grated lemon zest
1 cup water
1 cups sugar
For the batter:
1 stick (1/2 cup) butter (real butter! Do NOT use margarine!)
1 cups sugar
1 1/2 cups self-rising flour (or 1 1/2 cup AP flour, plus 2 1/2 tsp baking powder and 3/4 tsp salt - NOTE: this does not work as well...get some self-rising flour!)
1 1/2 cups milk
This Peach Cobbler Not the Work of a Shoemaker
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