I made these overnight in my trusty slow-cooker. They’re made with steel cut oats, maple syrup, golden raisins, dried cranberries, and a touch of salt and cinnamon. A great breakfast to wake up to. And since my husband dislikes oatmeal, I get to enjoy this for breakfast the rest of the week.Note: clicking on the photo takes you to Flickr.
Thomas Keller’s Ad Hoc cookbook is now one of my favorites. But, like most of the cookbooks I’ve purchased lately, I tend to read all the recipes but never make a single one. For a recent meal, I decided to give the cobbler recipe in Ad Hoc a try. The recipe is for blueberry cobbler, but since my husband is anything but a blueberry fan, I had to go with peaches.
I used seven large peaches, but ten or eleven would have been better. After mixing the fresh sliced and peeled fruit with sugar, a bit of flour, and lemon zest, I poured the peaches into a 9 x 13 inch pan and topped it with the homemade topping.
After baking it for 40 minutes at 350 degrees, the peaches bubbled and the topping was golden brown on top.
The cake-like topping was wonderful with a subtle sweetness, and the cinnamon sugar topping added a nice flavor to each bite. I didn’t think there was enough juiciness in the fruit, but I can probably remedy this by using more fruit next time around.