It was at one of California’s many summertime music festivals where I first encountered the peach cobbler of my dreams.
The mid-afternoon sun made the limited amount of shade a coveted commodity — yes, shade can be a commodity in such circumstances — and I found both shade and the cobbler in the festival’s “restaurant row.”
The cobbler was sweet but not too sweet, and a scoop of French vanilla ice cream on top cut that sweetness even more.
But I knew I had one more stop to make. I next walked over to the wine tent, where I not only enjoyed some more shade, but also ordered a glass of sparkling Moscato.
It made an absolutely perfect companion to the cobbler. And because I saved some of the ice cream for last, I was able to enjoy a second treat: French vanilla ice cream topped with sparkling Moscato.
Just thinking about it reminds me that it’s time to get my festival tickets for the summer of 2019. Meanwhile, I think I’ll make a batch of cobblers, using the recipe I obtained from that talented festival baker…
* 1/2 cup unsalted butter
* 1 cup all-purpose flour
* 2 cups sugar, divided
* 1 tablespoon baking powder
* Pinch of salt
* 1 cup milk
* 4 cups fresh peach slices
* 1 tablespoon lemon juice
* Ground cinnamon
- Melt butter in a 13-inch x 9-inch baking dish.
- Combine flour, 1 cup sugar, baking powder and salt. Add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
- Bring remaining 1 cup sugar, peach slices and lemon juice to a boil over high heat, stirring constantly. Pour over batter (do not stir). Sprinkle with cinnamon.
- Bake at 375 degrees for 40 to 45 minutes, or until golden brown.
- Allow cobbler to cool to room temperature, and then serve.