I have to agree with that quote. Don’t get me wrong. I love Apples, especially if they are coated in so much caramel that you have a hard time finding the apple underneath it. Or liberally coated with sugar and cinnamon and put into a pie crust then served with vanilla ice cream. But they can’t compete with peaches or any other stone fruit for that matter. How often do you bite into an apple and have the juices drip down your chin? When you put an apple up to your nose, can you really smell anything? Is an apple just as tasty plain as it is covered in caramel or does it need these things to be at its best? Ok, now that I’ve totally disrespected the humble apple in favor of the juicy peach I’ll move along.
Would you believe that my much loved husband also does not like Peaches? Neither does my daughter. I really need to seriously think about disowning the both of them. I swear, the list of my hubbys dislikes when it comes to food is longer than his likes 😛 He won’t eat *sobs piteously* Sushi, mushrooms, peaches and other things I will remember as I make recipes using them just to hear him say “Can’t you make something I like for petes sake?” Though were I to do that, we would all be living on tortilla chips and jalapeno cheese dip. And burping… a lot. And having our significant others sleep on the living room couch to save our noses. Ok, I’m going to die for that one.
I have been meaning to make a cobbler for about 3 weeks now. I finally got around to it. On a side note, I used to have a pot holder that had printed on it “This is a round to-it. You now have no excuse for putting off all the things you said you would do when you got a round to it.” I hated that pot holder. Damn thing made me feel guilty every time I procrastinated.
But I did finally make a cobbler. I have been making this one for years now. It is easy as can be and you don’t have to wait until fresh peaches and apricots are in season because it uses canned fruit. Mind you, I love cobblers made with fresh fruit (or frozen which half the time is better quality than the so called fresh fruits that get shipped to the stores) and will definitely have recipes up using them as we get later in the year (like my home canned peach salsa and my spicy tomato relish) but for now, canned is about as good as it gets. And this one is pretty darn good. Make sure you serve it with the spiced whipped cream. That stuff is killer good. The topping is almost like a sugar cookie which is one of the tihngs I love about it.
APRICOT PEACH COBBLER
- 2 cups sugar, divided
- 4 tablespoons cornstarch
- 2 15 ounce cans sliced peaches, drained but reserving 1/2 cup juice
- 2 15 ounce cans sliced apricots (or apricot halves) drained but reserving 1/2 cup juice
- 2 tablespoons butter
- 1 to 2 teaspoons cinnamon (depends on how much you like cinnamon)
- 1/2 teaspoon nutmeg
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter
- 2 large eggs
- SPICED WHIPPED CREAM
- 1 cup heavy cream
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 400 degrees.
- Mix one cup sugar, the cornstarch and the reserved liquids in a saucepan.
- Cook over medium heat, stirring constantly, until the mixture boils and thickens. Stir in the 2 tablespoons butter, cinnamon and nutmeg. Add the canned fruit and then spoon the fruit mixture into a buttered 3 quart baking dish, preferably a glass one because fruits can easily pick up a metal taste from metal pans.
- Mix together the flour, last cup sugar, baking powder, salt, 4 tablespoons butter. Beat well until the mixture comes together. Spoon this over the fruit. Bake in a 400 degree oven for about 30 minutes or until it is a nice golden brown.
- Make the whipped cream by beating together all the ingredients for it until soft peaks form. Cover the cobbler with it and pig out.