Tuesday, September 14, 2010

Ruth Reichl's Peach Cobbler

Peel 4 - 5 large peaches, and slice them directly into a glass or ceramic pie plate, being sure to capture the juice. Squeeze half a lemon over the fruit and toss in a quarter to a half cup of sugar and a tablespoon of cornstarch.

Mix a cup of flour with a teaspoon of baking powder, and a quarter teaspoon of baking soda and salt. Cut in half a stick of butter and very gently mix in a third to a half cup of buttermilk. The dough should be like damp biscuit dough. Plop the dough onto the fruit, shake a little sugar over the top and bake in a 400 degree oven for about half an hour.

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