If a peach crisp and a peach cobbler got married, this dish would be their offspring.
Yes, you can grow peaches in Maine. Even if it isn’t Georgia, any ripe peach just off the tree is going to taste vastly better than any peach that has traveled from some distant parts to cool its heels in the produce department of some grocery store. Right now my trees are shedding peaches, two weeks late but, hey, am I ever glad to see them.
A batch of chutney is already in jars, we’ve had peaches with cream and a few canned slices are all put up in pints. I’m going to make a pie, for sure, and whirl up a peach smoothie or two. And I tried out this recipe that my friend Meg De Koslowski left with me last summer.
Meg’s Granny’s Cobbler combines a semi-batter topping with a crisp’s sweet crunch. She recommended making it in a 9-by-13 pan, which creates a thin layer of peach with the topping, but you could put it in a smaller one to end up with a slightly thicker layer of peaches and denser top. I used closer to six cups of sliced peaches than the required four cups.
Meg uses half white sugar, half brown. You can use all white, if you wish.
When you assemble the cobbler part, the result of mixing beaten egg into a sugar and flour mix creates a loose, crumble-like result for which I actually used my fingers to sprinkle over the top. Pouring melted butter over it all seemed a little counterintuitive. Was this going to be a big greasy mess? But the crumble rises with the baking powder in it, covers the peaches, and the sugar and butter bake together for a crunchy, sweet, almost cookie-like crust. Yum.