Peach Cobbler

I haven't been doing a lot of cooking lately during this phase two of moving but I got a craving the other day for cobbler because the peaches are so gorgeous and addicting right now.  Our local grocery store made an announcement that its Peach-o-Rama time and we've been eating them daily. The peaches are picked in Wapato, Washington at a local orchard called Pence Orchard, immediately put into the shipping boxes within 3 minutes of picking and arrive at the store within hours of being on the tree. And they taste like it, too.  We can't stop eating them.  Thus, the craving for peach cobbler.  We invited my family over for Seafair Sunday which is the biggest day of Seafair in Seattle.  Seafair is a festival that goes for several weeks in Seattle during the summer with the highlight being Seafair Sunday when the hydroplanes race on Lake Washington and the Blue Angels perform overhead.  The first hydroplane races were in 1951 on Lake Washington and for Seattle old-timers like my family, it's as much a tradition as anything.  We all grew up watching the hydroplane races in the summers.  Even when my family lived in Spokane for a couple of years, my parents would plan a big picnic outing to watch the hyrdoplanes there.  I haven't been to the hydroplane races in years, or even decades...has it been that long?  So this year, we joined my brother-in-law who goes down to the lake each year to watch the time trials on Friday of Seafair weekend before the crowds get too crazy.

There is a lot going on the whole weekend including the log boom forming with boats getting in position to watch on Sunday.  Lots of parties on the lake.

There was a stage with bands playing, vendors and displays everywhere - a real party atmosphere.

I couldn't resist a hydroplane cookie

  

or an iced coffee - hydroplane style.

There is an airshow between heats during the races and all the planes practice during the weekend, making for lots a little airshows all weekend long. 

We didn't need to be down at the lake to see this because from our house, we've been watching aircraft buzzing around Seattle all week for Seafair.  

The Blue Angels arrived the Sunday before and made a grand entrance into Seattle, as they always do. Seattle LOVES the Blue Angels and so do we.  They are the highlight of the year in Seattle.

They were out flying around here and there all week, including a fly-by over Safeco Field  after the national anthem for the Mariner game on Wednesday and flew right over our house.  

We live close to Boeing Field so we were constantly hearing them coming and going all week long and loved it.

They always leave their mark wherever they go.

The Blue Angels are such a highlight that we sometimes forget about all the other stuff that goes on during Seafair like the navy ships that come into Seattle for tours and events.

 I watched the Parade of Ships last week during a lovely lunch at Duke's with a girlfriend.

Cooking has been at a minimum lately with so much going on, rediscovering Seattle, Seafair activities, as well as minimum supplies at hand.  But on Sunday, I did get an urge to bake.  I found this recipe from the blog The Slow Roasted Italian and served peach cobbler for dessert for Seafair Sunday.  Bruce barbecued teriyaki flank steak along with some Walla Walla Sweets and we were set.

Southern Peach Cobbler

8 fresh peaches - peeled, pitted and sliced into thin wedges

1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

For Cobbler:

2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup boiling water

FOR SPRINKLING:
3 tablespoons white sugar

1.  Preheat oven to 400° (if you are using a dark or glass pan - 425° if you are using a light color pan).

2.  In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. 

3.  Toss to coat evenly, and pour into a 2 quart baking dish. 

4.  In a large bowl, combine flour, sugars, baking powder, and salt.

5.  Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Or use a food processor until flour resembles course meal. 

6.  Stir in water until just combined.

7.  Drop spoonfuls of topping over peach mixture. 

8. Sprinkle entire cobbler with the sugar. 

 

9. Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise). Bake until topping is golden, about 30 minutes.