There is just something so warm, and so yummy, and so reminiscent of my childhood in peach cobbler.
I remember my mom making peach cobbler. Nothing was better than a small scoop of vanilla ice cream melting on top of gooey warm cobbler.
Spring is just around the corner and it’s just about time for the tiny buds of spring to pop forth from the ground and the tree tops, but it’s still chilly at night and it’s still nice to cuddle up in fuzzy socks in front of the warm fireplace with ooey gooey warm cobbler and a scoop of vanilla ice cream on top.
Canned Peach Cobbler (because, let’s be real, the fresh peaches in the store aren’t that great right now).
Peach Filling
½ cup sugar
3tablespoon cornstarch
¼ teaspoon ground cinnamon
2 cans peaches with juice drained
Heat up over medium heat until thickened. Pour into a two-quart baking dish. Preheat oven to 350 degrees while preparing the biscuit topping.
Biscuit Topping
3tablespoons shortening
1cup all-purpose flour
1tablespoon sugar
1 1/2teaspoons baking powder
1/2teaspoon salt
1/2cup milk
Cut shortening with two forks or pastry blender into flour, sugar, baking powder and milk until resembling small crumbs. Gently fold in milk just until mixed. By spoonfuls drop biscuit topping on to the peach filling. Cook in preheated oven until lightly browned, about 25 minutes. Serve warm with vanilla ice cream. Leftovers warm nicely the next day in the microwave.
Now, go cuddle up with your fuzzy socks, and a good book in front of your fireplace. Indulge a little by eating warm cobbler and vanilla ice cream and watch as mother nature works so beautifully on preparing spring to come. (Gibson is a Serve Daily contributor.)
