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Betty Crocker Isn’t as Awesome as My Wife
June 30, 2017 | Frank Bonanno
At the end of every summer, just when I think I can’t take the heat for a single more day, in walks Jacqueline set to bake. Every year, hot as hell, she’s turning on the oven and peeling peaches. Thing is, I can’t complain because I know a thing or two about suffering through a hot kitchen for delicious rewards. I just go outside where it’s cooler and let our house fill with the aroma of peaches and blueberries, butter and cinnamon.
This post is simple: it’s Jacqueline’s recipe (not the splattered up one that she actually uses, but a clean copy she wrote out for her sister). She thinks she originally got it from a Betty Crocker cookbook, but it may have been Pilsbury. Whatever the source, it’s been tweaked enough over the years to call it hers, and when the Palisade peaches are ripe, it’s the treat I most look forward too.
A cool things about this: J makes it with peaches and blueberries. She gets 2 whole cases of peaches, and while the first cobbler is baking, she makes several individual batches of filling and freezes them. In the middle of winter, she’ll pull out a batch of berries and peaches, pop them in the oven, and start on the cutout toppers. I think I most love her on snowy, gray days, when we’re house bound and all four of us getting tired of one another until the smell of baking peaches teases us into happiness.
Another cool thing about this: I’m posting it well ahead of Palisade seasons, because the recipe works with any berry, and any fruit. With the Fourth and all, pie season is upon us, so it would be a good time to get some cobbler baking, too–make those cutouts in star shapes and be patriotic. She does that too, fruit cobbler topped with stars, and I posted a little video of it coming out of the oven here: https//instagram.com/p/BJs-xpGAHec/