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Categories:Viewed: 39 - Published at: 4 years ago
Ingredients
- Cobbler
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1/2 cup sugar
- 5 nectarines
- 2 tablespoons vegetable oil
- Topping
- 5 tablespoons butter (cold)
- 1/2 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup AP flour
- 1 pinch salt
Method
- First, preheat your oven to 375.
- Peel and slice your peaches so they're about an inch thick, then heat up a grill or grill pan to medium high.
- Heat up the vegetable oil until it starts to shimmer, then throw the peaches on just until you see those glorious grill marks; about 3-4 minutes per side. Grill them longer if you don't see the marks; if you don't have the marks you're just making regular old peach cobbler, and that's boring as hell unless you're a woman named Mabel who makes 8 pitchers of sweet tea an hour and has antiquated views on race relations.
- Put the peaches in a bowl and let them cool for five minutes, then toss with the sugar, cinnamon, and cornstarch.
- Make the topping by mixing the dry ingredients together, then mixing the butter in with a pastry cutter until you have pebble-sized chunks. Or just remember what you did last week when I said to do pretty much the exact same thing.
- Put the peaches in your preferred pie-baking apparatus, then sprinkle the crumble on top.
- Put the peaches in your preferred pie-baking apparatus, then sprinkle the crumble on top.
- Let it cool, put it in a bowl with some ice cream and a little balsamic vinegar (trust me on this one), and eat.
