Ain't Nothing Sweeter Than Georgia Peaches

We just put Peach Cobbler with a White Chocolate Brandy Ice Cream on the dessert menu for the summer. Every time I think about peaches, two things come to mind. The first is this song by Lauren Alaina, which is so catchy that it will get stuck in your head for days and make you start dancing absentmindedly. For the record, this can produce giggles and chuckles from those who happen to stumble upon you getting down to said song when you think you are alone. For this reason, I recently checked to make sure there were no cameras pointed at the pastry station. Ha! The second thing that comes to mind is this poem that I read in college the first time around. It struck a chord in my soul and I copied it into one of my many notebooks and have continued to revisit it through the years.
From Blossoms
From blossoms comes this brown paper bag of peaches we bought from the boy at the bend in the road where we turned toward signs painted Peaches.
From laden boughs, from hands, from sweet fellowship in the bins, comes nectar at the roadside, succulent peaches we devour, dusty skin and all, comes the familiar dust of summer, dust we eat.
O, to take what we love inside, to carry within us an orchard, to eat not only the skin, but the shade, not only the sugar, but the days, to hold the fruit in our hands, adore it, then bite into the round jubilance of peach.
There are days we live as if death were nowhere in the background; from joy to joy to joy, from wing to wing, from blossom to blossom to impossible blossom, to sweet impossible blossom.
- Li-Young Lee

This Peach Cobbler is impossibly easy, and delightfully delicious. One of the younger male front of the house employees asked me for the recipe recently, and stopped me yesterday to tell me that it was one of the most simple recipes to follow and that it came out amazing. For this reason, I've decided to share the recipe here. The key is making sure that you use perfectly ripe peaches, and don't forget to let it cool for a few minutes before trying to take that first bite. That part is the most difficult since the smell of the cobbler as it bakes will tempt you almost beyond control, but resist or you will burn your taste buds off and not be able to enjoy the deliciousness!


Crisp Filling:

• Diced Peaches
• 1/2 C. Granulated Sugar
• 1 Tb Flour
• 1/8 tsp Salt
• 3/4 tsp. Regular or, preferably Saigon Cinnamon

1. Mix all dry ingredients and toss with peaches a little at a time until just coated.
2. Place generous scoop in shallow ramekins and make even, leaving enough room for topping.

Crisp Topping:

• 1# 8 oz light brown sugar
• 2 C. AP Flour
• 1 Tb Cinnamon
• 1 1/3 C. butter, cut into chunks
• 1/2 C. panko
• 1/2 C. oatmeal

1. Combine sugar, flour, and cinnamon with the paddle attachment.
2. Add in butter and mix just until crumbly.
3. Add in panko and oatmeal and mix just until combined.
4. Spread over fruit in ramekins and bake at 375 degrees F until fruit is bubbly and crisp is browned, about 15 minutes.
5. Remove and let stand approximately 5 minutes. Served immediately with a scoop of vanilla ice cream (Or Blackberry Brandy Swirl...you know. ;)