I should rename this food blog as such: “Allison’s Bizarre Childhood Food Quirks And How She Learned To Eventually Suck It Up“. Black spots in the middle of bananas? Got over it. Bulgar wheat? Still gross, but I know how to replace it in recipes with cauliflower. I always hated cherries as a kid, too. You know…pits and all. As for peaches? Oh, damn that fuzzy skin!
Here I am today, making a cobbler out of those two latter things.
I feel that I deserve some sincere congratulations for conquering my food quirks. However, I can imagine my mother saying to me in a let me take you down a notch tone of voice, “No. You’re an adult. You just learned how to finally enjoy them. That’s not special. You were supposed to like them all eventually.”
Remind me, some day, to share the story of how I didn’t eat sandwiches until I was in my mid-20s, too. That’s a doozy!
Let’s move on to booze-soaked baked fruits, shall we?
A few weeks ago, I was cruising through Buzzfeed Food, one of my personal meccas for satiation and last-minute dinner ideas. I came across an article for slow cooker recipes. I always fantasize: I am not in possession of one, but what I wouldn’t do to come home from work one day and have a big pot of pulled pork ready to plop onto a crusty sandwich roll. (#lifegoals) Conversely, I could see my roommate’s dog taking the whole thing down in one felt swoop. (If she can destroy multiple jars of peanut butter while the apartment is people-less on any given weekday, a slow cooker full of meat would not fair well.) One link caught my eye, a link to a Peach Cobbler recipe created on a slow cooker. I scrolled through it, loving it yet lamenting my lack of the proper equipment to create it. However, I saw a box at the bottom of the page: There was a recipe adjustment for cooking it in the oven. YES! Though I was lacking fresh peaches at the time I decided to make this, I had a few frozen slices in the freezer and a lot of cherries in the fridge, begging to be chopped up. As for happy happenstance, I also had a bottle of Jim Beam on top of my fridge and an unopened jar of apple butter from Freund’s Farm Market on my pantry shelf.
It was cobbler time, baby!
Cherry Peach Cobbler
(Adapted from A Spicy Perspective’s Slow Cooker Peach Cobbler recipe)
(Serves 2 – 3)
– 1 & 1/2 cups cherries, pitted and rough chopped
– 8 oz. frozen sliced peaches (equates to roughly 1 cup peaches), thawed
– 1/3 cup apple butter
– 1/8 cup bourbon (optional)
– 1/4 cup granulated sugar
– 3/4 cup all-purpose flour
– 1/3 cup cornmeal
– 1/3 cup sugar
– 3/4 cup whole milk
– 4 tablespoons butter, melted
– 1/2 tablespoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– Dash of cinnamon
Before We Get Started…
– I halved the ingredients from A Spicy Perspective’s original recipe and created this in my Le Creuset Heritage 2 & 1/2 Quart Rectangular Dish, for perspective. Doubling the amounts in this recipe will allow the contents to fit into your average 5 – 6 quart baking dish.
– Fresh peaches are definitely encouraged! All I had were Cascadian Farm Organic Sliced Peaches in the freezer, so that’s what I went with. A quick blast in the microwave or sauce pan will de-thaw them pretty fast, if time is a concern.
– Cornmeal can be tricky; for those unfamiliar with using it, the amount added to the recipe may seem small, but it will absorb the milk and butter very fast, making for a thick batter. Do not add more cornmeal than recommended! Once cooked, the batter will take up more space as the fruit cooks down, creating a cornbread-esque crust on top.
– The bourbon is optional, because many of us abstain for a myriad of reasons, of course.
1.) Preheat oven to 350 °F.
2.) Combine the fruit filling ingredients in a large bowl, stirring until well combined. Place in 2 – 3 quart baking dish and set aside.
3.) In another bowl, combine all cobbler top ingredients except for milk and butter. Slowly whisk in milk. Once combined, slowly whisk in melted butter. Spread batter over fruit mixture.
4.) Place baking dish on cookie sheet and place in oven; as the cobbler bakes, there will be juice overflow. Bake for 40 – 45 minutes. Remove from oven and cool slightly before serving. Serve with whipped cream or vanilla ice cream.