Several months ago, I scheduled our family vacation in Cape May, New Jersey. We were supposed to leave this weekend and I have been looking forward to it for some time now. Well, hurricane Irene had some plans of her own, forcing mandatory evacuations and causing us to ride the hurricane out at home. Hurricane Irene is supposed to hit us around 2:00 EST tomorrow morning. Between the possibility of flooding, power outages and damage to property in the next several hours in addition to the fact that this is my family vacation time before my daughter heads back to school on September 6th, I have decided to take a break from blogging. I will return to blogging after my daughter starts school.
In the meantime, I wanted to leave you with my peach cobbler recipe.
- 6 large peaches
- 1/4 c brown sugar
- 1 tbsp freshly squeezed lemon juice
- 1 tsp cornstarch
- 1/4 tsp ground cinnamon
- 1 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c brown sugar
- 1/4 c white sugar
- 1/4 c graham cracker crumbs
- 1/2 tsp ground cinnamon
- 1 tsp lemon zest
- 6 tbsp melted unsalted butter
- 1/4 c milk
- 1/2 tsp pure vanilla extract
Preheat oven to 400 degrees.
Make the peach filling. Blanch the peaches in boiling water for 30 seconds. Reserve 1/3 c of the water. Remove the skins from the peaches. Core and slices the peaches thin. Combine the peaches, reserved water, brown sugar, lemon juice, cornstarch and cinnamon in a medium sauce pan. Bring it to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
Meanwhile, make the topping. In a large bowl, combine the flour, baking powder, salt, brown sugar, white sugar, graham cracker crumbs, cinnamon and lemon zest. Stir in the butter, milk and vanilla until well combined.
Pour the peach mixture into the bottom of four greased 5-inch ramekins. Dollop the topping over the peaches.
Bake in the oven for 20 to 25 minutes, or until the topping is golden brown.
Allow it to sit for 5 minutes before serving.