Peach Cobbler with Vanilla Whipped Cream, Y'all.

Some shit with my family blew up this week and I figured that I better make some fucking peach cobbler about it. The thing about cobbler is that you don't just eat it for the one dessert - you eat it for breakfast and second breakfast and first lunch for the next 2 or 3 days, until you are firmly established in a shame spiral and you might as well just go on ahead and start making vague, yet thinly veiled, Facebook updates to begin fishing for concern for your well-being. As such, I fucked around and figured out the best possible single-serve (for two people) recipe for peach cobbler. This is not a low fat foods, but it is one serving and I chose to make it the hella labor intensive way, which allowed me a pretty awesome sense of accomplishment as I ate the hell out of this business.

(Sidenote: I tried this recipe again, using mixed forest berries (that's why the guts are purple in some of the pictures) instead of peaches and I found it a little too wet. If you wanna go that route, I suggest adding a hair more cornstarch and/or draining your frozen berries after you defrost them in the pan. Well, guess I'll be hitting the ol' dusty trail now.)



Shizz Besides The Basics:
6 oz. Pyrex custard ramekin x2
pastry cutter
serious whisk-arm

Ingredients:
Cobbler Guts:
frozen sliced peaches  (approx 1 1/2 cups but I will address this later)
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 teaspoon pumpkin pie spice
1/2 teaspoon fresh lemon juice
1 teaspoon cornstarch


Cobbler Topping:
1/2 cup all-purpose flour
2 tablespoons white sugar
2 tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, chilled and cut into small pieces + one pat for greasing
2 tablespoons boiling water

Cobbler Topping Topping:
1 tablespoon white sugar mixed with
1/2 teaspoon ground cinnamon

Whipped Cream:
3/4 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon confectioners' (powdered) sugar
 


Order of Operations:
1. Preheat oven to 425.

2. Put ya kettle on for boiling water.

3. If you have a metal mixing bowl with high sides, put that bitch in the fridge.

4. Cut your butter into thirds and thirds again and put it back in the fridge to chill.

5. Pour enough frozen peaches to fill up one ramekin with room for a "chicken pot pie" type cover of doughy awesomeness on top.

6. Double that amount of peaches and pour into a medium saucepan set on medium heat. Stir and cook off the frost, approx 2 - 4 minutes.

7. Dry out ramekins with a paper towel and grease with the extra pat of butter. You don't have to use the whole pat, just get it lubed up.

8. Pour peaches and the melted off juices equally into the two greased ramekins.

 9. Spoon flour into dry measuring cups and level off with a butter knife (if you aren't sure how to do this, Google it or kill yourself because all hope is lost). Add remaining Cobbler Topping dry ingredients to flour and mix it with da whisk.

10. Take chilled butter pieces out of the fridge and use your pastry cutter to cut the butter into the flour mix until it resembles the "coarse meal" everybody's always talking about.

11. Put the whole bowl of coarse butter flour meal back into the fridge until the kettle blows.


12. Add 2 tablespoons boiling water to flour mix and stir it up.

13. Spoon half of the mixture on top of each ramekin, covering the whole business, and then cover THAT business with the sugar/cinnamon mix. Just sprinkle it on 'til you are satisfied with its sugar saturation.

14. Pop ramekins onto a jelly roll pan (a cookie sheet with a rim) and into your awesomely preheated oven.

15. My oven takes 14:30 to get the job done, but I start looking through the window at about 12 minutes. If you look in the window and find your dough to be fluffy and goldendark brown, then it's Touchdown Dallas at your house.

16. Immediately start whipping the cream cause it takes almost the whole freaking 15 minutes to do it.

17. Pull out chilled metal mixing bowl from fridge (seriously, it's cool if you use any bowl, but this shit is so arduous that any little leg up can help, and keeping it chill and trill certainly does) and eyeball your 3/4 cup of cream or whatevs into the bowl. Have your teaspoon and vanilla and powdered sugar on standby at the ready. Get your muscly whisking arm fired up and get going on it. You + cream + bowl + whisk shall become one entity over the next 12 to 14 minutes or so, so get after it.


18. Once your cream has passed Egg Nog Looking and Potato Soup Looking (forming soft peaks), add the vanilla and powdered sugar. Keep on whisking the hell out of it. It should hurt and you should love it.

19. Your arms hurts like shit. Your electric mixer is softly scoffing at you from high on the pantry shelf, but you have to earn this shit, so shut up and do like Devo says some more.

20. Cobblers come out of the oven and now the hardest part of the whole process : your ass has to wait at least 5 minutes for that business to chill, so your whipped cream doesn't immediately implode like an Easter Peep on the surface of the sun. Be like Fonzie and hang out a minute. Your whipped cream should be looking like whipped cream right about now. If you get there before your cobbler is out of the oven, refrigerate that ass until the cobblers are cooled.


21. Scoop your cream out onto your cobblers and RELISH the destruction of your perfect calorie day. Fuck it up and love it.