In honor of this past weekend’s festivities, namely Mother’s Day and the Kentucky Derby, I decided to bake up a southern classic that is an homage to my maternal southern roots ::special shout out to my mom, grandma, and my Auntie Pat:: Remember how I told you all that my mom was really not the baker-type? Well, I kind of lied. Sorry, not sorry. My grandma always contributed this super easy, crowd pleasing dessert to our family get-togethers. Mom has kept the Peach Cobbler tradition alive on the West Coast serving it up as the simple finish to a gorgeous meal.
My grandma moved from Knoxville, TN to San Francisco, CA about the time my mom was due to have my older sister, Tara. The three of us girls were very lucky to have this wonderful lady around. She has since moved back to Tennessee because we got boring, and our younger cousin still had some fun growing years left in her! I guess it was due time for us to share. Plus, she was starting to lose a touch of her southern accent, and we just can’t have that, now can we?
The three of us sisters used to rotate turns spending Saturday nights at Grandma’s studio apartment in the Pac Heights neighborhood of San Francisco. They were coveted weekends, and we definitely fought over who’s turn it was for the sleep over. Grandma always had an untouched coloring book and the enormous deluxe set of Crayola crayons with the sharpener on the back of the box set out on a wooden TV tray in front of the sofa. You don’t know living until you have attempted to sharpen a wax crayon with a plastic blade. And more than occasionally, Grandma would spoil us with a new Barbie Doll. Our Barbie Box overfloweth.
The weekend would be full of city adventure: a ride on the Muni (which only cost $0.25 back in those days); a jaunt around the magical F.A.O. Schwarz (since gone); breakfast at Denny’s in Japantown; Little LuLu or the 1960 live version of Peter Pan on VHS; microwaved “baked” potatoes and Kraft Mac n’ Cheese (my favorite meal). Four granddaughters couldn’t ask for a better Grandma. She is simply the best.
And her cobbler is the best. It is ripe in the southern tradition of sweet on sweet, and, boy, is it good! I have paired it with my no churn, no cook ice cream, jazzed up with a healthy shot of Bourbon… to keep in theme of course. By the way, "cobblers" got the name because of the way the batter pushes its way up through the peach juices and forms a crust which looks similar to cobblestone. Everyone has their own way of making cobblers... some use traditional biscuits to dot the fruit and form the cobble... but I like the custard pie-like texture of this one the best. I know the Fitzpatrick side of cousins will appreciate this recipe. They always loved the cobbler!!
Happy (belated) Mother’s Day to all of the wonderful women who helped raise the devil child that is me. I appreciate you all for encouraging my sassy, and gifting me with wonderfully simple culinary delights like this one.
Happy Eating, Y’all!
Recipe: Peach Cobbler with Bourbon Ice Cream
The Bits and Bobs:
for the cobbler:
½ cup butter (1 stick, unsalted or salted)
1 cup all-purpose flour
1 ⅛ tsp baking powder
¼ tsp salt
1 cup sugar
1 cup milk
1 23oz can sliced peaches in syrup (not juice!)
for the ice cream:
1 ¼ cup heavy cream, chilled
⅔ cup sweetened condensed milk
2 tbs bourbon, I used Maker’s Mark (optional)
1 ½ tsp vanilla extract
For the cobbler:
Preheat oven to 325°F. In a cast iron skillet, melt the stick of butter over medium heat. In a separate bowl whisk together the flour, baking powder, salt, and sugar. Whisk in milk until just combined. Remove melted butter from heat and stir batter into the skillet. Pour in the canned peaches WITH all of the syrup. Bake in oven for about 1 ½ hours or until the top of the cobbler is a nice golden brown. Allow to cool slightly (or not) in pan before slicing and serving.
For the ice cream:
Whisk together all ingredients until thick and creamy. With an electric mixer this takes about 3-4 minutes on medium. You want to stop just before soft peaks (the whisk will leave drag marks in the cream). Pour into a dish of your choosing, cover tightly and freeze for at least 3-4 hours. Will keep soft and creamy up to 3 days before it starts to crystallize.