True Story: On our last night in San Francisco, we ate at a restaurant that our fellow Uber Share passenger suggested to us and it was straight out of a Portlandia skit. Our appetizer was a deconstructed BLT, all arranged on one side of the plate, which made me cringe so bad. Joey’s main dish was a deconstructed French Onion Soup that our server finished tableside by pouring the sauce over the plate with a flourish.
Dessert was the chef’s take on guests’ childhood favorites and there was a little blank spot at the bottom of the menu for us to write in our own dessert favorites for future inspiration. I straight up wrote “Red velvet cake with buttercream frosting — none of that cream cheese business.” But… I was thisclose to writing Peach Cobbler because I grew up eating it and to this day, summer doesn’t feel right if I haven’t eaten that Mom-made dream dessert.
I made if by myself for the first time ever this year (!!) and even though the recipe is mega-easy, I still managed to (kinda) mess it up. My dough texture was just slightly off but I talked it over with Mom and we decided my shortening was probably too hot. It was definitely looking a little sweaty. But it was something like 87° in my house that day so it makes sense. I was probably looking a little sweaty too.
Don’t worry about it, even if your shortening is too hot, this recipe is so easy and more importantly, it tastes SO GOOD. If you want it to be next level, serve it hot from the oven with some good vanilla ice cream on top. It gets all melty and it sent me into a heart eye emoji state of bliss. And here’s the recipe, in case you feel like taking a trip to that state of bliss yourself. It’s Betty Crocker so you know it’s good.
Quick! Make it before summer is officially over.
Betty Crocker Peach Cobber (serves 6)
- 1/2 cup sugar
- 1 tablespoon corn starch
- 1/4 teaspoon cinnamon
- 4 cups sliced peaches (about 6 medium)
- 1 teaspoon lemon juice
- 3 tablespoons shortening
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (I used whole at the advice of my mom)
- Preheat oven to 400°.
- Mix 1/2 cup sugar, corn starch and cinnamon in a saucepan. Stir in peaches and lemon juice.
- Cook, stirring constantly, until mixture thickens and boils. Boil and stir one minute.
- Pour into an ungreased 2 quart casserole dish, keep hot in the oven.
- Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs.
- Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
- Bake until topping is golden brown, 25-30 minutes.
P.P.S. I’m totally gonna write a bunch of long-winded drawn out vacation posts but I feel like I need some time to let it all sink in first. I just wanna do all the donuts we ate (in every city we stopped in!) justice. No need to rush stuff that’s of that much importance, right?