There as been an abundance of fresh freestone peaches at the farmer’s market the past two weeks, and what this has meant for me is finding a bunch of different ways to prepare them. My husband made this dish last week, as a tasty end to an all-local meal. I bought a bunch more peaches this weekend, before the air conditioning issued it’s death rattles, so my plans for canning this weekend have fell by the wayside because it’s just too damned hot to can anything. We bought a bunch of fans, and a portable air conditioner for the living room (which took over a quart of water out of the air in less than 12 hours), which makes it bearable for the moment. Sometime next week, we’re just replacing the whole air conditioning system – considering it will cost $500 to $600 to repair an already overburdened system (we have nearly 3,000 square feet to cool, with a system installed by the builders that’s sufficient for a 2,000 square foot house), we just decided to lay out a couple thousand more to upgrade the air conditioning altogether. To say that I wilt like a flower without air conditioning is the understatement of the year.
But I digress. I present to you the best peach cobbler recipe ever. The secret? The browned butter on the bottom gives you a nice crispy, nutty, little bit salty crust that is to die for. It’s the peach cobbler from my childhood that I’ve been dreaming of.
Topped with some sweetened whipped local heavy cream, it’s summer compacted and presented to you on a plate. If you’ve got peaches you need to use, give this cobbler a try. You won’t be sorry, I promise.