Basil-Peach Cobbler

I’ve got this thing against apple pie. All pies, for that matter. It just seems strange to see photographs of perfect slices of pie. If the crust was truly flaky and perfect it wouldn’t look like that. I’m sorry, but it just wouldn’t. A perfect slice of pie falls apart as soon as it’s taken out of the pan. People need to realize that just because a dessert isn’t presented in neat slices doesn’t mean it’s not delicious. It’s the same thing with cobblers. This cobbler? Delicious.

Digging into rosemary-peach cobbler with a dash of whiskey

Here’s the thing with cobbler: it can be ridiculously simple to make and taste great. What sets cobblers apart though are the extra steps you can take to make them amazing. Sweet, juicy, and ripe summer peaches that drip down your chin are enticing for making peach cobbler but they should be avoided. That’s right – do not use them! While great for eating out of hand, overly juicy peaches actually lead to a mushy peach cobbler that doesn’t have slices of peaches, but peach mush. You shouldn’t have to settle for mush, even if it’s peach mush. Actually, peach mush doesn’t so bad…

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Grilled Peach and Cinnamon Crumble Ice Cream

I stumbled down the grey concrete steps past the barbecue and around the corner; walking toward the emerald grass, one hand holding an ice cream cone and the other clutching my camera. It was a hot spring day, unusually common this time of year in Toronto. It seemed that the weather was pushed a month forward: March showers brought April flowers.

Grilled peach ice cream

The frosty treat was melting down the side of the cone, gradually approaching my fingers. Soon, the ice cream covered most of the cone in streaks of peachy-goodness. As the ice cream melted it revealed chunks of frozen peach and nuggets of cinnamon crumble.

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