Is there anything better than a fresh, juicy peach? The kind you have to eat over the sink? I think not. Peaches and raspberries are tied for top spot on my list of favourite fruits.
I’m sure you’ll be shocked to learn that I’m not that into camping. I would certainly never be called “outdoorsy.” My idea of “camping” is a cottage on Lake Muskoka with central air and sauna. In spite of that, my university boyfriend decided to take me on a surprise canoe camping trip to Algonquin Park for my 21st birthday.
For the record, we had been dating for more than 2 years before he had this inspired idea. You should be able to take one look at my signature cat-eye, bold lip, and Hermès scarf and determine that I’m not the kind of person who likes to sleep in a tent with a root system digging into my back or having to dig a hole in the dirt instead of making use of the miracle of running water.
But HE liked camping and canoeing – which is really what it should be about when celebrating someone else’s birthday. Unwilling to sacrifice all the benefits of modernity, I did a lot of meal prep beforehand to make sure we weren’t eating Mountain Equipment Co-Op military rations that involved pouring boiling water into a bag of starch and protein and calling it a meal.
Fuck. No. So while I still had access to full kitchen, I prepared pico de gallo, fresh guacamole, and a peach cobbler. Snacks and dessert are both important meal categories for me.
In spite of his terrible choice in birthday destinations, he was a very proficient camper and canoeist. All my thoughtfully prepared food and drink made it intact to our campsite via water-tight drum. Nevertheless, I still would have preferred a weekend in Montreal, complete with shopping spree, fancy dinner, and four-star hotel.
Cobbler is a great dessert option when you can’t be bothered to make a crust. It’s an after dinner delight well-matched to the kind of effortlessness you want your summer to be made of. Instead of making one big serving, like I did on that fateful camping trip, I portioned this up into individual servings to a) increase cuteness, 2) make it easier to on multiple occasions without offending your guests.
I would strongly encourage you to serve this warm and top it off with a scoop of good quality vanilla ice cream.
I guess, in essence, when I turned 21, peach cobbler was my birthday cake. Let’s hope I can find someone else to make the dessert and that there is no need for bear spray when I turn 31 in a few weeks.
Individual Peach Cobblers
- Nonstick cooking spray
- 2½ pounds ripe peaches pitted and cut into large chunks
- 1 tbsp cornstarch
- ½ cup plus 2 tbsp brown sugar
- ¾ cup all-purpose flour
- 2 tbsp ground flax seed
- ¼ tsp kosher salt
- ¼ tsp cardamom
- ½ tsp cinnamon
- 3 tbsp cold unsalted butter cut into small pieces
- 2 tbsp buttermilk
-
Preheat the oven to 375 degrees Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.
-
Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.
-
While the peaches sit, combine the flour, remaining 1/2 cup brown sugar, flax seed, cinnamon, cardamom, and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.
-
Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm with a scoop of vanilla ice cream if desired.
Recipe adapted from: “Individual Peach Cobblers.” Food Network Kitchen.
