One of the sweetest french expressions I know is: t'as la pêche! Which strictly translated means: you have the peach! But really it's a greeting used for some one radiating energy.


In France my Chef would always greet me in the morning with a big cheerful: Ça va? Comme une pêche? To which the only reply is, "Oui Chef, comme une pêche!" A nice way of saying: How are you? Like a peach? Full of energy? Ready to dominate in the kitchen today?


I don't know about you, but I'm ready to dominate peach cobbler. This recipe is a family favorite, adapted from Lee Bailey's Country Desserts, and we are purists about it. We don't add spices or thickners. No tapioca, no lemon, no cinnamon, no vanilla, no nutmeg – just fruit and crust. Nothing else.


(Oh, except a big scoop of vanilla ice cream, but that's just a garnish, not a real ingredient of the cobbler itself) T'as la pêche?

More Peach Cobbler Recipes around the Blogosphere:

Peach Cobbler by Simply Recipes

Summer Peach Cobbler by Baking Bites

Easy Peach Cobbler video by iFoods TV

Peach Cobbler

adapted from Lee Bailey’s COUNTRY DESSERTS published by Clarkson N. Potter, Inc., NY, 1988 Serves 6

 1 ½ cups sifted all-purpose flour

Scant ¼ teaspoon salt

5 tablespoons unsalted butter

Frozen ¼ cup solid vegetable shortening

5 tablespoons ice water

7 very large ripe peaches, skinned and pitted

1 cup sugar (this sounds like a lot, but use all of it to make the peche syrup)

¼ cup (1/2 stick) unsalted butter, cut into bits

Whipped cream or ice cream

Preheat the oven to 450 degrees. Lightly grease a deep 7 x 9–inch ovenproof dish. Set aside. Place the flour and salt in the bowl of a food processor fitted with a metal blade. Add the frozen butter and shortening. Process until mixture is the size of small peas. Add ice water and process until mixture is the size of small peas. Add ice water and process until mixture begins to form a ball. Remove and shape into a ball. Refrigerate in two flattened disks until ready to use.

Meanwhile, cut the peaches into thick slices and set aside. To assemble the cobbler, roll the dough out into a large ragged rectangle on a floured surface. Dust with flour and roll back onto the rolling pin, window-shade fashion. Unroll over the prepared dish, allowing excess dough to hang over sides. Heap peaches into the dish. Sprinkle with the sugar and dot with the butter pieces. Flop the loose ends of the pastry over the top, use any pieces that might have fallen off as patches.

Put cobbler into the oven and turn temperature down to 425 degrees. Bake for 45 minutes, or until top is golden.