Wildlife along the Delaware River
The Front Porch
Ever-expanding Skill Set
- 2 lb. ripe peaches, peeled and sliced into wedges
- 1 tbsp. sugar
- 1/4 tsp. grated lemon rind
- 1/2 tsp. lemon juice
- 1/3 c. finely ground almonds
- 1/3 c. whole wheat flour
- 1/3 c. all purpose flour
- 1/3 c. sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. almond extract
- 5 tbsp. cold butter, cubed
- 1/3 c. hot milk
Preheat oven 400 degrees.
Toss first four ingredients together and spread in a shallow baking dish. Place in preheated oven for 10 minutes.
In a large bowl, stir together ground almonds, flour, sugar, baking powder, and salt. Use a pastry cutter to cut in butter until the mixture has a sandy texture. Add hot milk and use a fork to bring mixture together, quickly, into a dough. Do not overwork the dough, or it will be tough.
Drop dough by the spoonful over peaches. Sprinkle with cinnamon and sugar. Bake for 20-25 minutes. Cobbler dough will spread over peaches as it bakes.
Remove from oven and spoon into bowls immediately. Drizzle heavy cream over each serving.
“The Icehouse in Summer” by Howard Nemerov
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