The other day, on our 17th(!) wedding anniversary, the man and I picked from a tree dripping with peaches. In two minutes we had two full bags, with dreams of smoothies, cobbluhs’ and pies dancing in our head. One very ambitious bike ride later (he hurts me) we did make peach smoothies. And then came my attempt at the cobbler.
Tastes like a luscious peach pie, only it’s so quick and easy, with no dough to roll out. This cobbluh’ is a little different because batter is poured rather than thickly dolloped on top. It’s sooo divine and just the thing to make my husband say yes to one more year with me 🙂
The first thing I would do is blanche the peaches. Drop them in boiling water for 3-4 minutes, then drop in ice water. The skins should fall right off. If they don’t, drop in boiling water for another minute, then back into the ice.
While peaches are cooling, melt 1 stick butter in the microwave (about 45 seconds and yes, take off that wrapper 🙂 I used Kate’s Homemade Butter so I feel better about such things. While butter is melting, mix the dry ingredients.
This is the flour you are going to use – Self-Rising!
In a separate bowl, add 1/2 Cup Brown Sugar, 1 Cup Self-Rising Flour, and 1 Cup Milk.
Whisk.
Once the dry ingredients are mixed, go get your buttuh’
Whisk in melted Butter.
Spray pie dish with coconut oil (or any spray or butter) and pour batter in.
Add Peaches*. Yum!
I could have added more peaches but I didn’t want it to spill over.
Bake about 1 hour or until top is a golden brown. We like a little bit of crunch on top of the golden peach goo so we kept the cobbluh’ bakin’ until the edges were a little crispy.
It’s so good it’s not even fair.
Anniversary Peach Cobbluh’
1/2 Cup (1 stick) of Butter
1/2 Cup Brown Sugar
1 Cup Self-Rising Flour (very important)
1 Cup Milk
3-5 Cut Peaches*
Directions: Melt butter in microwave. While butter is melting, mix dry ingredients In a separate bowl: brown sugar, flour, and milk together. Whisk in cooled butter. Pour batter in greased pie dish. Drop cut peaches* into batter. Bake at 350 for 1 hour.
*I blanched the peaches first which just means dropping them in boiler water for a few minutes and then in a bowl of ice water. The skins come right off. You can see pictures of such a thing HERE.
Lest you think Maisymak has become a food blog…it hasn’t, I’m just cooking a lot these days and can’t seem to catch up to the rest of life documentation. With school starting, I hope to be a better and more consistent writer. For now, off to eat some anniversary cobbluh’. For breakfast.
This looks delicious! Do you think I could substitute blackberries in there? We’ve got ’em all over the farm – just have to pick around the thorns. Congrats on 17 years. Here’s to many more!
Yes, yes, yes to blackberries – that was the original and I used blueberries bc I didn’t have any blackberries. Any fruit I think would be awesome. Let me know how it turns out!
Oh, that looks incredible!!!
My husband doesn’t like peaches, though, so if I try this, it might have to be the blackberry and blueberry version.
This recipe is equally good using plums. Just slice the plums into the dough and voilà a French masterpiece.
By the way, the word “cobbluh” is a Downeaster idiom. But heah to New Hamsha we just say ” cobbla” . Say it wrong and people will know ye fakinit.
Gregor says he’d spell it “cobblah” which is vastly different than “cobbluh.” So many nuances…
Works in a dutch oven too. sprinkle almonds on top and drizzle more butter. Everything is good with more butter. Poppy seeds are good with it too, so is lemon zest. When you do scouts you learn to Cobble.
Oh.Yum.