The Lovely Drawer | Peach & Lavender Cobbler
Before moving to Oxford,
my job in Dallas was selling paper.
Really nice, fancy letterpress paper.
We had pretty books of invitations
to lavish weddings & bar mitzvahs
that stores could use to show their customers
what our work looked like
and what options they had to customize these
to make them perfect for this event.
In the back of the book,
clients could sift through envelope liner options,
row after row of different typefaces,
and of course- ink colors!
We had all of our ink colors
lined up and, there, where the soft purple sat,
was a small swatch labeled "lavendar."
"Lavendar," in case you aren't familiar,
is a mispelling of the gorgeous provencal flower, "lavender."
I still cringe thinking about that typo...
and the return address that was from "Greenwitch, Connecticut."
My spelling & grammar needs had to eventually deal with it
and wait for the book to be corrected at the next reprinting...
but fortunately,
I can eat one of these YUMMY peach & lavender cobblers immediately.
Welcome back, Teri of
(and my in-real-life friend)
for her monthly recipe of British goodness.
We are always glad to have you here at AK!
* * *
Hello again and here is something sweet and yummy to get your taste buds excited.
I always use
as it's
definitely my favourite.
Perhaps it's the buttermilk that makes it taste so delicious and cakey!
You may notice in this recipe the topping serves 6.
Call me greedy but I like a generous hat on my fruit and so I've used it for 4.
I decided to try making a peach version but adding a twist to the flavour.
Enter lavender.
I wasn't entirely sure these two flavours would go together
but it was definitely worth the risk.
You can use tinned or fresh peaches.
I'm of the opinion that peaches are one of the few foods
that are totally acceptable from a tin so go for it!
Peach & Lavender Cobbler
Here's what you'll need:
For the topping...
140g plain flour
2 tsp baking powder
25g butter
25g caster sugar
150ml buttermilk
1 tbsp demerara sugar
A sprinkling of cinnamon
For the filling:
2 410g cans of tinned peaches (sieved) or 800g fresh (stoned and cut into slices if fresh)
25g caster sugar
1 tbsp of honey
1 tsp dried lavender (de-stemmed)
Serves 4.
Preheat the oven to 190C/170C fan/gas 5
.
1) Firstly simmer the peaches in a pan with 25g of the caster sugar, the honey and the lavender for about 5 mins, until all the ingredients combine. Set aside to cool.
2) Then sift the flour, baking powder and a pinch of salt into a mixing bowl.
3) Then rub in the butter with your fingers until it resembles breadcrumbs and stir in the caster sugar.
4) Mix in the buttermilk to give a soft, sticky mixture.
5) Spoon the cooled peaches into the 4 ramekins, distributing evenly and then spoon on the cobbler.
6) Sprinkle with demerara sugar and cinnamon and cook for 25 mins or until golden brown.
7) Serve warm with a scoop of ice-cream and a sprinkle of icing sugar on each.
* * *
So... who's having me over tonight
so that I can eat some of this gorgeous, yummy goodness?
Any takers? :)
*images original to Aspiring Kennedy