Amaretto Basil Peach Cobbler
This is how I spent my Fourth of July.
I know the 4th is all about the grill, but this year it fell on a Wednesday, which means a day off concurrent with the Santa Monica Farmers Market. You know I'm going to be cooking whatever sings to me from the stands. In this case, it was a delightfully crisp, low-acid variety of peach from Regier Family Farms. I forget the name of it, but it's not your typical yellow eating peach.
I've had cobbler on the brain for a couple weeks ever since a friend was talking about it, so I knew immediately what I was doing with my market haul. I'm not a fussy baker, so I wanted a recipe that could get me around creating a pie crust. I decided on a simple-looking Paula Deen peach cobbler recipe, but I Drewed it up a bit.
The original recipe calls for self-rising flour, which I couldn't find, so I added 1 3/4 tsp baking powder and 1/2 tsp salt. I also substituted brown sugar for the white. Then, of course, I brought my Italian friends basil and amaretto to the party.
Enjoy the iPhone photos. I certainly enjoyed the actual dessert.