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September, the Farm
About year ago I sent a text to my mom asking for her peach cobbler recipe. I have fond memories eating this as a kid and I really wanted to make it just as she did. She sent back a picture of her handwritten recipe. I will treasure that recipe for the rest of my life. Obviously for the reasons you’re all thinking, handing down a recipe is an age old ritual for a reason. But this recipe also showed me a facet of my family I had not yet realized, and I find it delightful. The Hamblin family, my mom’s side, do not seem to complete recipes. The peach cobbler recipe is the most recent in a long line of Hamblin family recipes that have ingredients or steps missing. That long line of recipes include ones I’ve made/written as well, just so no one thinks I’m excluding myself from this endearing quirk. I’ve looked at this recipe for over a year wondering what might be missing. Sure, I could have asked. But I decided I’d rather research and learn. I made my mom’s recipe few times last summer and once this summer, each time a little baffled at what may be missing and why. After the most recent bake I decided that I knew enough to “improve” this family recipe.
The peach cobbler recipe from my mom had more than a few gaps (no pan size, butter but no amount, no raising agent, it literally just says “peaches” and again, no amount) I decided in my own attempt at this recipe, a) do my best to keep track of what I put in, 2) have fun with it and, d) intentionally leave out some ingredients #tradition. While I think peaches don’t need any help flavor-wise, I also wanted to work in some other flavor profiles. In the past I’ve made peach rosemary simple syrups and I think rosemary and peach taste pretty good together, so I added some to the peaches, along with a bit of maple syrup and butter. Because why not? Right!?! To the cobbler batter I added cardamom and cinnamon (no amounts, because #tradition), two of my favorite spices. They were subtle enough to compliment the vanilla in the batter, without making the cobbler overly spiced. The little additions of rosemary, cinnamon and cardamom gave the overall peach cobbler an earthier flavor that I will now judge all other cobbler’s by. Growing up I adored peach cobbler season, biting into a piece of hot peach and tender cobbler. It marks the end of summer and start of autumn. What was usually made for dessert would end up being my breakfast for days after. Peach cobbler for breakfast, if you haven’t tried it do it. Do it now, you and your inner child will thank you.
for the peaches
5-7 large peaches
1 tablespoon butter
for the cobbler
1/2 cup butter, melted
3/4 cup milk
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
an over preheated to 350 degrees
9×13 pan, greased
probably a couple more pots/pans too
Preheat the oven and grease your pan. Melt the butter for the cobbler. Mix the rest of the cobbler ingredients, add the melted butter. Add the batter to your greased 9×13 pan and set aside.
Peel and pit your peaches. Probably eat a few along the way. Melt the butter in a pan, add the maple syrup and rosemary, also add your peeled and pitted peaches. Sauté briefly, this is mostly to add flavor and fun to the peaches so no need to cook for more than a few minutes. Pour the peachy goodness over the cobbler batter in the pan.
Put the cobbler in the oven and bake for 50-60minutes.