Amaretto Basil Peach Cobbler
This is how I spent my Fourth of July.
I know the 4th is all about the grill, but this year it fell on a Wednesday, which means a day off concurrent with the Santa Monica Farmers Market. You know I'm going to be cooking whatever sings to me from the stands. In this case, it was a delightfully crisp, low-acid variety of peach from Regier Family Farms. I forget the name of it, but it's not your typical yellow eating peach.
I've had cobbler on the brain for a couple weeks ever since a friend was talking about it, so I knew immediately what I was doing with my market haul. I'm not a fussy baker, so I wanted a recipe that could get me around creating a pie crust. I decided on a simple-looking Paula Deen peach cobbler recipe, but I Drewed it up a bit.
The original recipe calls for self-rising flour, which I couldn't find, so I added 1 3/4 tsp baking powder and 1/2 tsp salt. I also substituted brown sugar for the white. Then, of course, I brought my Italian friends basil and amaretto to the party.
Enjoy the iPhone photos. I certainly enjoyed the actual dessert.
The "before" shot, in which I'm spooning the peaches over the batter. You can tell by the pooled butter around the edges that this recipe finds its origins in the mind of Paula Deen.
