Monday, June 24, 2013

Monday Munchies...

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When it comes to making my life easier, I'm all for it, within reason.  
Obviously it would make my life way easier if I just never cleaned, cooked, baked, made scrapbooks, but what I really mean is-I look to cut corners without being obvious.  
For instance-my kitchen looks clean, but don't move the toaster.  
I can clean my bathroom in 5 minutes, but only because my shower has a door that closes, and I'm assuming that no one is opening it. Although we all know what they say about assuming...
When it comes to baking, I'll use a boxed mix, but make my own frosting.  

But some things are
Peach Cobbler
Need I say more?  

8 fresh peaches, peeled, pitted and sliced into thin wedges 
1/4 cup white sugar
1/4 cup brown sugar 
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 teaspoon lemon juice 
2 teaspoons corn starch 

Main Topping 
1 cup all purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into small pieces 
1/4 cup boiling water 

Extra topping
3 tablespoons white sugar 
1 teaspoon ground cinnamon 

The first step in this process is peeling, pitting and wedging the peaches.  I found that if I make that my first step and do it at a time when I can just put it in the fridge-say I have some time to do that, but not the whole recipe, it makes the recipe feel more manageable. 
The recipe claims that prep time is only 20 minutes, but I find I spend at least 20 minutes dealing with all the peachiness. 

Add all the filling ingredients to your peaches in a large bowl.  The nutmeg and lemon juice are key here. I did not have lemon juice this go around, and I think it really made a difference in the taste.  

Pour the peaches into a 2 quart baking dish-I just use either an 8x8 or 9x13 tin.  
Bake for 10 minutes at 450

In a separate bowl, mix in the flour, sugars, baking powder, and salt.  Add in the butter, and then use a pastry blender (I always attempt a fork and end up just using my hands) to mix in pieces of butter.  It really doesn't have to be perfect because then you add in the boiling water which helps it all come together to form a dough-like consistency.  
 The person who gave me this recipe told me to double the main topping if using a 9x13, so I've always done that (the measurements given here are not doubled) however, for an 8x8, these measurements worked out perfectly.  

In spoonfuls, drop the main filling on top of the pre-cooked peaches.
 Mix your extra topping and sprinkle over the main filling. 

Bake at 450 until golden brown, about 30 minutes.

Delicious, and definitely a summer must! 

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