Welcome to the first food blog for The Appalachian. I’m Chrisan Tolentino from Cookin’ with Chrisan.
This blog is about food. Anything interesting I stumble upon about a certain cuisine, ingredient, technique, or any major breakthrough with food and cooking will be posted here.
With so much free time on my hands, I’ve been feeding my hunger for improving my cooking skills. The other day I made a peach cobbler for the first time. Using fresh peaches made it a better cobbler than any frozen cobblers and even Daniel Boone Inn’s peach cobbler.
So why make a cobbler when I can buy one? About two days ago, after doing a quick spot-water at the Appalachian State University Greenhouse (my boyfriend works there and I like to volunteer when I can), I saw a box of South Carolina peaches brought in by Appalachian greenhouse manager Betsy Cobb. The generous Mrs. Cobb shared her peaches and with about 20-30 peaches in my hands, I figured a cobbler would be good. Plus, for the July 4th weekend, how perfect would a peach cobbler be?
So I searched for a good recipe at FoodNetwork.com and stumbled upon this:
Peach Cobbler by Carissa Seward
3 to 4 cups fresh peaches, sliced
1 cup sugar plus some, for taste
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2/3 cup unsalted butter
1 egg, slightly beaten
Preheat your oven to 375 degrees F.Place peaches in the bottom of a baking dish and sweeten, to taste, with a little sugar depending on ripeness. In medium mixing bowl, sift all dry ingredients. Cut in butter and add beaten egg. Mix until crumbly and sprinkle over fruit, covering all exposed fruit. Bake for 35 to 40 minutes until golden.
Hope your cobbler turns out as well as mine did!
-Chrisan Tolentino
