Well, the peaches disappeared before I could make the cobbler. My friend Pem McNerny requested the family recipe. I can’t find it and haven’t made it for so long, I couldn’t reconstruct it from memory. So here’s the Epicurious recipe, with my commentary. This is closest to the one that Mother made.
Bear in mind that this is basically fruit baked with a sweet, rich biscuit topping. You need the biggest, ripest, juiciest peaches possible. If they’re really sweet cut back on the sugar. I think we also used more lemon juice. Anyway this is one of those recipes that’s going to taste good even if you improvise a bit. Just make sure the proportions on the dry ingredients stay the same.
Peach cobbler – serves 4
6 large peaches, cut into thin wedges
1/4 cup sugar
1 Tbsp. fresh lemon juice
1 tsp. cornstarch
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
Preheat oven to 425
Toss the peaches with the next three ingredients in a glass or ceramic baking dish. Bake for 10 minutes. Meantime, mix the flour with the next three ingredients. Cut in the butter until the mixture resembles coarse meal. Add hot water and toss briefly.
Put the cobbler mix on top of the peaches. Bake about 25 minutes or until the top is golden. Check by sliding a knife into the dough. If it comes out clean, the cobbler is done.
Note from me: Mother always served it warm, à la mode.