After our epic journey to Georgia for the world’s best peaches, we’ve been enjoying the fruits of our travels. Step one was peach pie.
Step two: The Cobbler.
We picked up a recipe book from the Cherry Blossom Festival in Macon, Georgia, several years back, and it has the most amazing cobbler recipe in it.
The basics: Melt a metric Southern ton of butter in a baking dish, pour in a sugar-flour-baking powder-salt-milk batter (which will sink under the butter), then top the butter and the batter with sugared peaches and put the whole darn thing in the oven.
Then this fabulously cool chemistry thing happens – the batter will rise through the butter and peaches as the cobbler bakes, which puts the most amazing fluffy-light, cake-like cobbler topping between a layer of creamy peach pie filling and a layer of caramelized peach juice.
But with a great peach cobbler recipe comes great responsibility.
Don’t do what I did. Don’t underestimate the power of the baking powder. Remember, only you can prevent peach cobbler overflows.
Don’t leave me hanging here. What’s your best kitchen disaster story?