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.

Ingredients

• 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

Preparation

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