As much as I love fall, I’m not one of those people who starts heralding its coming in late August. I cling to the last few fleeting days of summer like they’re keeping me from drowning. Summer is my favorite, hands down, and here in Jersey, it’s far too short. I don’t need it to be cut any shorter by early arriving pumpkin beer (who wants to drink pumpkin ANYTHING when it’s still 86 degrees, guys?) and people trumpeting all over social media about how “FALL IS HERE!!!!” Because you know what comes next? Winter. And winter is lame. You all remember last winter, right? With its dirty mounds of snow sitting in parking lots until April, and how it was a miracle if the temperature broke like, 25?
So cling to the last few days of summer with me and make this peach cobbler. The recipe comes from my friend Tanya, who I’ve known since we were sophomores in high school. We bonded on a school trip to Six Flags, which is so Jersey. She’s one of the kindest people I’ve ever met, and lordy, can she bake. She brought this peach cobbler over for a girls’ night a couple of months ago, and we enjoyed with (post-tacos) some bourbon pecan praline ice cream and beers while binge-watching Game of Thrones. (Because that’s how you spend a Saturday night when you’re a cool-ass lady.)
Tanya’s peach cobbler
For the filling:
2.5 tbsp flour
1/2 tbsp salt
sugar, to taste (depending on how sweet your peaches are – I only used about a pinch)
splash bourbon (optional)
For the topping:
1 1/4 cup oats
1 cup brown sugar
1 cup flour
1 tsp salt
1 stick cold unsalted butter, cut into pieces, plus 2 additional tbsp unsalted butter
mix of chopped almonds and chopped walnuts (about 1/2-3/4 cup of each)
Preheat your oven to 350f.
Peel and slice your peaches, mix them together with the rest of the filling ingredients, and pour them into your pie pan.
Next, mix the ingredients together for your topping (minus the 2 additional tbsp butter) with your hands until it is “a nice crumbly doughish mound of love.” (Tanya’s words. I can’t change them, because that is EXACTLY what this topping is. Unf.)
Place the topping over the fruit, then cut up your two extra tablespoons of butter and place evenly over the top.
Cover the dish with aluminum foil then bake at 350 for 30 minutes. Turn up the heat to 375 and bake uncovered for about 20 minutes, until the crust is golden and bubbly.
Enjoy, with a big scoop of ice cream.
(PS – For all you folks jumping the gun on fall, this cobbler can be made using all kinds of fruit – yes, that means freshly picked apples, too.)