Dad just loaded everything into the old Ford and off we went. Mom and Dad and the five kids. I don’t recall a better camping trip than this one and some how, the heat didn’t bother me as much then as it does today. I was just a young boy enjoying the view of the canyons, rough terrain and Rio Grande River. Ben Bend was exciting. Just after lunch time, Mom and Dad treated us to the restaurant for dessert. The special, Peach Cobbler and it has been a favorite every since.
Today, my son Austin made his first Peach Cobble working as Daddy’s right hand man as we explored this new event cooking dessert in our cast iron skillet. While I have watched others bake desserts time and time again, I seem to be the entree cook grilling, smoking, broiling, frying but baking, well that is a new talent.
I think our Cobbler turned out awesome too. Although, we wanted to add lattice work on top to make it look fancy so we did that part of it different than the normal way of cooking a cobbler. We also spent a good deal of time searching for a great recipe that came by accident.
The recipe found us as we had just made a new friend who shared information about their goals and interesting stories about their family. New friends are always awesome. I read something once about those who come in your life are for reasons. Some stay, some may go, others might stick around life long, but regardless, each bring something of value.
Neither myself or son had every made this treat before. Although I have sauteed apples and made crepes but not a peach cobbler. Here’s the recipe:
6 C sliced peaches 1/4 C water 1 1/2 C sugar
3 Tbsp flour 1/4 C Sugar
pinch allspice and nutmeg
pinch of cinnamon and salt
1 C flour 1/2 C sugar
1/2 tsp salt 2 tsp baking powder
3/4 C milk
Boil first 3 ingredients until peaches are slightly broken down with some loose skins. Add second set of ingredients, stirring constantly until it reaches a pie filling consistency.
Poor into 8×10 pan. Make batter (topping). Put on top of peach mixture and bake at 400 degrees for 45 minutes if cooking in a stove or with about 12 hot coal under the skillet and 18 to 20 coals place over the lid. Cooking time will very with altitude but it should cook from 40 minutes to an hour. Check the topping and when it reached a light golden brown, the cobbler is done.