It All Comes Back to Cobbler

I had intended to write an altogether different post today...one that lamented my absence from the kitchen and featured lovely photos of all the restaurant food we've eaten in the past few weeks. Yep, I was all set to write a post telling you that I was feeling about cooking pretty much how Millie looks in that photo above...blah. Oh and I was going to tell you that when we aren't eating in restaurants, we're just noshing on lots of cheese plates.

I was pretty much going to write that.

But then, lo, a holiday weekend rolled around, and, well... I cooked. I cooked a lot. Yes, hot dogs were one of the things I cooked, and clearly that doesn't count as cooking, but I also made a fantastic corn, jalapeno, feta salad and a yummy tomato, cucumber salad, and a nice pasta dish, and a really stellar (if I do say so myself) peach, raspberry cobbler. So alas, there will be no restaurant photos today.

At some point this weekend, I also realized that I stopped cooking right at my 100th post on this blog... Strange, no? And in looking back over the archives during a mild bout of insomnia, I also discovered that almost exactly one year to the day, I was making, wait for it, peach cobbler.

Hmm...

Really I have nothing to conclude from all of this, except to say, we're cooking again, which is good. Oh and I would highly recommend this cobbler.

Peach Raspberry Cobbler -- Adapted from the Joy of Cooking


Filling

• 7 -9 medium peaches
• 2 cups of raspberries
• 1/4 cup of sugar

Topping

• 1 cup all-purpose four
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1/8 teaspoon vanilla
• 4 tablespoons butter softened
• 1/3 cup of sugar
• 1 large egg
• 1/4 cup buttermilk
  

Cut peaches into even slices and cover the bottom of an oval baking dish evenly. Top with the raspberries and evenly sprinkle fruit with the 1/4 cup of sugar. Set aside.

Wisk together thoroughly the flour, baking soda, salt and cinnamon.

In a separate bowl, beat the butter, vanilla and sugar until light and fluffy. Beat in the egg and then add half the dry ingredients and beat on low until just incorporated.

Beat in the buttermilk and then add the remaining dry ingredients until the batter is just smooth.

Spoon the batter evenly over the fruit mixture and cook for about 35 minutes on 350. Let cool for at least 15 minutes before serving.