I can’t believe that in only two weeks, I will be attending my very first food bloggers conference. It is not just any conference, it is the International Food Bloggers Conference (IFBC), and it just happens to be in Seattle this year. I have a little confession to make…I think I might be allergic to conferences. Actually, I am allergic to crowds of people where you are supposed to mingle and talk to one another. I am an introvert – not with my friends, but with pretty much anyone I have never met before. I have trained myself very well at work to smile and make conversation with new people, but it does not come naturally to me. When it comes to parties, conferences, or any large gatherings of people whom I do not know – I would rather be at the dentist.
The strange thing is, I have no problem speaking in front of large crowds of people – in fact, it almost gives me a rush – and I would rather speak in front of people I didn’t know to people I know in a heart-beat. I teach a few classes a year, and I love it – it is almost like I am on stage acting, and for some reason I can play the part very well. If only I could somehow figure out how to do that when I am just speaking to a few people – or if I could just get past the “Hi, I am….”
I have been to a couple of food blogger events in Seattle, and I always have to talk myself into actually entering the room. The last one I went to, I talked to one person, then made a beeline out the door. I couldn’t get out of there fast enough, and it was really a shame. The food looked incredible, but I was too anxious to enjoy myself. I am already nervous about this Food Blogger conference, but I keep looking at the website, and at the agenda, and it looks just amazing, so I am not backing out. Not this time.
Not to change the subject, but it always makes me feel better to focus on food….
I couldn’t let peach season come to an end without at least one type of peach cobbler. Something happened to me a few years ago, and I can no longer eat peaches unless they are cooked. My entire mouth swells up – particularly my lips. At first I thought it had something to do with the fact that the peaches were not organic, but next time I bought organic ones, and the same thing happened. Peaches used to be my favorite fruit, and I really miss eating them – but fortunately I can cook them and I don’t get any of those strange side effects. This cobbler was terrific, of course the topping was just as good as those sweet and juicy peaches. It was not a sweet topping, and it really didn’t need to be. The recipe in Bon Appetit that I adapted for this recipe was really meant for blueberries, but I think peaches were just perfect.
So – I was able to figure out a way to overcome my peach allergy – I am hopeful that maybe I can get over my allergy of conferences as well. I just have to keep my eye on the prize, and if you are reading this – and happen to be going to this conference – please look for me. I always do much better when someone comes up to me – particularly if food is involved.
- 1 1/2 cups plus 3 Tbsp. all-purpose flour
- 3 tablespoons plus 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2′ pieces
- 1/2 cup plus 1 Tbsp. crème fraîche or sour cream
- 2 pounds fresh peaches, peeled and cut into wedges
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
Preheat oven to 375°. Whisk 1 1/2 cups flour, 3 Tbsp. sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).
Combine remaining 3/4 cups sugar, remaining 3 Tbsp. flour, peaches, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2′ glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.
For a printer-friendly version of this recipe, please click here: Peach-Drop Biscuit Cobbler
12 thoughts on “Peach-Drop Biscuit Cobbler”
This looks lovely! Alas, my partner’s fructose-intolerant so I doubt I’ll get a chance to make it. Maybe I could do blueberries or something he can eat without problems.
Also, I’m not a medical professional but it sounds to me like you might have something called “oral allergy syndrome” — it has to do with an immune reaction to, most likely, pollen in and on the fruit. The fact that cooking it makes it ok for you to eat is actually consistent with this, since if your immune system is reacting to the shape of the protein, cooking it changes the protein’s shape and your immune system doesn’t freak out at it then.
If this is stuff you already know but just didn’t feel like blogging about, I apologize for ‘splaining. It just caught my attention because to me it’s interesting stuff.
I didn’t know this, thanks very much for the information!! I bet that’s exactly what it is!
Good luck at the conference- I am sure that you will have a wonderful time. :) Your cobbler looks great too!
Thanks Josette – too bad you are not coming out for it!
Oh my! The same thing happens to me when I eat peaches! And carrots/apples! (?) But I can have them cooked! :) This looks DELICIOUS.
You and my husband can join the ranks of “allergic to crowds/small talk”. ;)
Thanks again for sharing the cupcakes and your girls.
Glad you liked them Liz – I hope the school year is treating you well!
I am the exact same way – I LOVE public speaking, but only when it’s to people I don’t know. I used to do speech in high school and made my parents stay home, so that the audience was always people I didn’t know. I’m not great at mingling either, especially when I don’t know anyone, but I find I do much better if I go alone, versus with someone I know. It’s much like the public speaking thing for me. I hope you have a fabulous time! I’m sure you’ll learn a lot. And really – what’s the worst thing that can happen…It’s a room full of hungry people that love to blog! :) You’ll be great. Your peach cobbler looks fantastic. I’ve heard of fruit allergies where people can only eat the fruit cooked. It’s so interesting how the body works. I’m glad you’re still able to enjoy a good peach dessert!
You are right Kristy – I will try and remember that!
This looks so good Dawn! You will be great at the conference! You should be leading the conference with a blog as good as yours! Loved this write up!
Thanks Meredith, I appreciate it!!
Mmm this cobbler looks delicious! I love peaches, and I’ve suprisingly not made a cobbler yet this year, so this is definitely going on the “to-make” list.
I think the cure for your phobia is to give a presentation at this conference, pretend like it is a work conference and you will feel right at home. Stay this time as I bet you will lots of fun individuals and even some food buddies that you keep in touch with. BTW your peach cobbler looks stunning and am hoping it is still hot so that you can serve me a big dollap with a big scoop of vanilla ice cream. Take Care, BAM