I feel like this is me hugging you right as you're getting ready to leave the party. Don't go? But also thank you for coming, "the dessert wine is out". (What movie?)
I wish I had more I could squeeze out of my brain right now my friends, but baby girl and I were up frequently throughout the night last night and as much as I love holding her through her growing pains and dancing cheek to cheek humming her to back to sleep, I'm not gonna lie I've nodded off like 12 times already writing this.
Back to me hugging you. I know this space feels a teeeeeeeeeny bit neglected. I promise I think about it every day (Ever.y. Da.y) but you guys, my babies are babies, I just don't want to miss this. If it's playing catch with my son over sitting down and typing here, I'm gonna choose catch (also kind of impossible to work with him around). If it's holding my baby girl and swaying to Etta James cause she just MUST be held all day (we have those days) and letting the baking project I had planned go out the window - I'm gonna do it (probs done this a million or so times since she was born? Give or take?). I'm just never gonna get this time back you know?
But it's hard, I'm not gonna lie. Really hard to chose my babies 110,000% of the time over the dream of growing this space into something much bigger, but I'm trying to stay close to God in this. I mean it's hard but it's not, right? I'm trying to find a balance and trying to answer both callings and major tugs at my heart. Probs too personal to say on the internet but here I am, saying it. I mean, hello, this is me we're talking to. That ain’t new baby!
See I told you need sleep.
But if you get nothing else from this, treat your time like gold. Or dark chocolate. I'd truly rather have all the chocolate in the world than gold, but whatever you know what I mean - treat your time as your most precious asset. Cause it's the one thing, the ONE thing, we never get back. (I know my husband would say treat your time like peaches haha.)
I'm trying to build a beautiful life and trust the timing of my dreams. Cause we're allowed to have more than one dream you know? I've learned recently that if we trust God, like REALLY *really* reeeeally, trust God, we'll have nothing to worry about.
Amen.
Anyway, this recipe is very forgiving, very easy going, low key and very fun. Like me, lol. More in the recipe below. If you make it, tag me or dm me on insta. Okay wait one more hug. Hope you have a great long weekend. Thanks for being here. xo
really amazing peach cobbler crisp crumble or whatever the heck you wanna call it, it's dang spectacular okay?
If you follow me on instagram you’ll notice that I’ve made this peach cobbler crisp thingy many times without giving you the recipe. Not on purpose; not to be mean or to tease you - it’s just that I seriously make this cobbler/ crisp “by feel” like 90 percent of the time so I don’t have a recipe to give you. Buuuuuut by extremely popular demand (okay like 2 of you) I’ve put it up here on my beautiful, slightly neglected blog for you to turn to whenever you get the hankering for peach crisp cobbler or whatever you want to call it. If there’s anything that is worth baking to kiss summer goodbye and come again, it's this.
for the filling:
3 lbs fresh peaches, peeled or unpeeled (it can be more than this, we just want the baking dish at least half way full from the bottom okay?)
1-2 Tablespoons lemon juice (fresh)
1 Tablespoon vanilla bean paste ((optional, don’t stress if you don’t have it))
1-2 Tablespoons arrowroot or cornstarch (I prefer arrowroot)
2-4 Tablespoons sugar ("sugar to taste, which means taste your fruit, add sugar accordingly )
for the topping (feel free to double this, I usually like a 2:1 topping to filling ratio):
1 cup / 102g spelt flour / or 90g oat flour / or 125g organic all purpose flour / or 130g whole wheat flour, (Use oat flour if you'd like to make it gluten free. All flours work beautifully for this recipe. )
½ cup / 220g muscovado / or dark brown sugar (light brown sugar works just fine too if it's all you have, don't stress)
½ teaspoon kosher salt (, if using sea salt you'll need a little more salt )
1 cup / 100g gluten free rolled oats not instant
12 tablespoons / 168g cold salted or unsalted butter, cubed (1 ½ sticks) ((if using salted butter lessen the salt to 1/4 teaspoon))
for the filling:
Preheat oven to 350 F / 180 C. Grab a 9 x 13" baking dish if you haven't already.
In a small bowl whisk together lemon juice + arrow root, set aside.
In a 9 x 13” baking dish toss your freshly sliced peaches, sugar to taste, vanilla and lemon + starch mixture until coated. Set aside.
for the topping:
In a large bowl, mix together all ingredients except the butter.
Cut butter into cubes / 1-2 inch pieces and using your hands, incorporate the butter into the topping mixture until you get big and small lumps - and until mixture seems eel coated in butter. (Aka you cant see yellow butter chunks by themselves.)
Dump topping on top of the peach slices and bake for 25-30 mins at 350 F / 180 C or until juices run bubbly and clear. (bakers tip: it’s pretty hard to overcook a cobbler, so don’t be afraid to leave it in there for longer than 30 minutes - if the top is browning too quickly and the juices still aren't running clear, tent the crisp with foil and continue baking.)
Serve warm with vanilla ice cream.
Amen.
Cobbler, crisp crumble keeps for a few days tightly wrapped and chilled.... if you can get it to last that long. May I also boldly suggest that this is amazing for breakfast? Cold or warm it don't matter it is fan.tastic.
Time saving tips:
I love to make extra of the cobbler topping and freeze it for later. Topping can last for months kept in a ziplock back in the freezer.
Substitutions:
I give lots of suggestions for flours - but feel free to choose any type of flour you choose. If there’s any place to experiment, it’s with a cobbler. Cobblers are so so so forgiving and fun. Like me. Oh, if you can’t use butter, try vegan butter or cold coconut oil in place of it. I haven’t tried this yet, but it’s cobbler, it’s again, very forgiving.
