Monday, November 17, 2008

Ruby's Effervescent Peach Cobbler

Zola: This story is so touching; it really needs no introduction. I will say that I made the peach cobbler at the end of summer, choosing only the best peaches to honor this dish in the way it deserves.

Cyre: I have had a difficult time trying to describe this cobbler of my youth...as frankly...I've never had anything even close to it and have given up hope that I ever will. Ruby was a house parent at the Hutton Settlement, a children's home located in The Spokane Valley. She was also the BEST COOK EVER!!!
There were 4 cottages on campus, 2 for girls and 2 for boys. Ruby almost always worked in the boys cottages, but on very rare occasion we were delighted to have her cooking for us! My very favorite recipe of hers, is indeed her Peach Cobbler.
It stood 4-5 inches tall! Stretchy, chewy and white like unbaked bread dough! It magically sputtering in our mouths with the explosion of tiny effervescent bubbles! When I first tried it, I thought it uncooked! But I sure wasn't gonna tell Ruby that! It was AMAZING! The peaches and syrup sank deep into the dough making it even gooey-er!!! I honestly don't remember the crumbly topping as indeed it was all about the huge mouthfuls of sparkling dough. She always served it with fresh whipped cream and let us eat to our hearts desire. Ruby was not a woman of many words...but managed to make every one of us feel very special, and very loved with her cooking. Talk about a good memory!

Zola: For the biscuit topping, I used a recipe with baking soda to try to get that 'effervescent' quality. I almost think, to really recreate this, one should make a lot more biscuit so you could really lay it on.
For the biscuits:
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons packed light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons unsalted butter (1/2 stick), frozen
1/4 cup sour cream
2 tablespoons heavy cream

For the peach filling:




Get enough peaches to fill your pie pan, remove the skin
add white & brown sugar to taste
add flour (when you can *just* taste the flour, that's enough to act as a thickening agent)
I like to add a little lemon juice & cinnamon but that's up to you
sprinkle the top with small butter pieces before putting your biscuit topping on
brush your biscuit top with cream & sprinkle with sugar

Bake at about 375 until the peach juice is thick and bubbling up under your biscuit topping & the topping is brown. Say a special thanks to all the Ruby's of the world!

2 comments:

Georgia said...

G & Z, Ray cooked up this recipe last night for dessert. He added raspberries, otherwise, it was as per the recipe. And it was fantastic! xx

Zola said...

Awesome! I'm so glad that that somewhere in the world it's summer & someone can make this recipe. Raspberries sound wonderful with it. I'm sure Ruby would approve!