For the past few weeks, I have been baking every double or triple batch of recipes I could to prepare for a family engagement party. Turning my treats into mini-desserts suitable for 100 or more people dropping in, took some careful planning and the glorious ability to freeze as I went along on the countdown to the Main Event.
Hundreds of cookies and mini-muffins later, as well as a dairy-free cheesecake, and converting most of my baking into pareve (dairy-free) versions, the event went off well and the comments came in that it was a beautifully arranged party and everyone had a great time. Now, on to the Shabbos Kallah with some time to recharge first.
Today, is a gloomy rainy day, with dire predictions of flooding in low-lying areas and generally not a suitable day to run carefree errands.
Best course of action is to bake something delicious and eat it while reading! This combines some of my favorite things. On a quiet weekend, I try to complete two to three novels. Some binge-watch, I binge-read. Bliss.
After making hundreds of small pastries, it is time to cut back (at least a little) as it is far too tempting to enjoy so much fresh baking. Having lost a lot of weight, and seeing it creep up since I began to bake again, I feel the anxiety and push/pull of what I had to give up and how long it has been since I was able to fully enjoy my baking. I put it aside for a couple of years and missed it. People have so many talents and artistic creative abilities that I truly envy. I have a brown thumb although I appreciate the beauty that it provides. For me, I feel a natural affinity to my baking and recipe development.
My weekly Hungry Harvest delivery included some small ripe peaches. The season for such delights is very short and even rarer to get peaches at just such a time without being too hard or too sour.
To use my fresh sweet peaches, I adapted a recipe from “Dessert for Two” by Christina Lane. The wonderful thing about her cookbook is that it truly is smaller scale and everything that I have made so far has been delicious. To use some of her recipes, I invested in some smaller baking pans as well and used a 6 inch round baking pan for this adapted recipe.
Another incredible thing about this recipe is that it does not contain any eggs! Incredibly, a lovely sweet homemade baked treat with no eggs. The batter comes up around the fresh peaches and their natural juices and forms a luscious cobbler using the best of a summer harvest fruit.
I am sharing it as I made it today so you can have easily 4 (or more if you are only have a spoonful!) servings depending on how big, or little, a piece you enjoy. Rather than trying to slice it, as it is a softer filling, it was actually much easier to spoon into a small bowl and was delicious slightly warm!
Simple Summer Harvest Peach Cobbler
4 – 5 small ripe Fresh Peaches
2 Tablespoons butter
1 Tablespoon + 1/4 cup granulated Sugar
1 teaspoon Lemon juice
1/2 teaspoon Vanilla extract
1/4 teaspoon Cinnamon
1/2 cup all-purpose Flour
1 teaspoon Baking Powder
pinch of salt
1/2 cup half and half cream
1 teaspoon Turbinado Sugar, optional
Slice peaches thinly, carefully removing the skin and the red inner area of flesh around the pit, as it becomes bitter when baked. Combine all slices in a small bowl with 1 Tablespoon of sugar, lemon juice, vanilla and cinnamon. Set aside.
Preheat the oven to 350 degrees F. Place 2 Tablespoons of butter into a round 6 inch baking pan and place in the oven to melt. But, watch carefully, so that it doesn’t burn.
In a separate small bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Slowly, pour in the cream and stir in until just combined. Lumps are OK so no need to over mix.
Remove the pan with the melted butter from the oven. Spoon the batter over the surface of the pan without stirring. Spoon the peaches and all the juice randomly over the top of the batter. Again, no stirring whatsoever is needed!
If desired, sprinkle a teaspoon of Turbinado sugar over the surface of the peaches before baking.
Return all to the oven and bake for 30 – 35 minutes until the batter becomes golden brown and dough begins to separate a bit from the sides. If unsure, you can put a tester in to be sure that the batter has baked.