cobbler

It's peach season! We've made peach cobbler twice. The first time we didn't use enough thickener and didn't bake the fruit long enough and it ended up blackberry-peach soup. With a lovely biscuit topping, but soup nonetheless. The second time we used tapioca instead of cornstarch, and baked the fruit twice as long, and it turned out great. If I do say so myself. Six big peaches, a couple of those flying saucer peaches, and a half-pint of blackberries. I'm not that crazy about raw blackberries, but when cooked they soften up and aren't so seedy. I love this recipe for the biscuit topping. I mixed it in the food processor and dropped it straight onto the cobbler, no kneading at all. That makes it really light and delicate. We made the cobbler for dinner with our friends David and Herve. They're great hosts, although we try to have a snack beforehand because they do that "continental" thing and eat fairly late. At least they have lots of nice nibbleys out before dinner. David has the most amazing garden. It's really inspiring. I wish I knew his secret to growing nasturtiums. Mine never seem to do much of anything. I've tried full sun, full shade, and everything in between, and they just don't seem to like my yard. His are huge!

Thinking about gardening momentarily distracted me from my cobbler. Mmm, cobbler. Maybe I'll make another one tomorrow.