A Peach Cobbler That’s Too Much!

Sunrise #11:

At 5:30 A.M. this morning there was a long band of rust red on the horizon and a black cloud hovering nearby. Before I knew it, both the bloody band and the threatening cloud had disappeared. Isn’t it wonderful how God does that?

How Much and How Long?

Dale’s World:

Frequently during a cooking class, I’m asked, “How much sugar? or how much of any ingredient. My first response is usually, “Just enough.” Similarly, I’m asked, “How long should I bake this?” And the answer is, “Until it’s done.” While these answers may not appear to be helpful, they are, indeed, the best answers.

If I were to answer the sugar question with, “Half a cup,” the student would measure the correct amount and continue reproducing the recipe like any other arithmetic problem without involving his senses.

When I walk over to assist the student, my expanded answer would be a series of questions. Questions like: Have you tasted the peaches? How much sugar would you use to sweeten one peach to your satisfaction? Multiply that amount by how many peaches you have and sweeten accordingly. Taste the peaches again. Is that enough sugar or not?

When I direct a student in that manner, the student interacts with the food and actually begins to understand what happens when peaches and sugar are combined.

The same concern for the student’s understanding would prompt my answer for, “How long?”

I might ask, “Has the filling thickened? Has the topping browned? Do you smell the cinnamon and cloves yet? ”

A “no” answer means the cobbler isn’t done. A “Yes” to these questions would help the student understand what is necessary for doneness, and the question of “how long?” becomes irrelevant.

The Best Peach Cobbler 

“To cobble” something means to put something together quickly, in a rough or casual way. Cobblers don’t have a bottom  crust as do the more refined pies or tarts. But they usually have some kind of topping like biscuits, pie crust or streusel. We’ll use a streusel on this cobbler.


You will need:

Flour , a cup or so                                Brown Sugar, the same

White Sugar, small amount                Roughly chopped stick cold butter

Salt, a little                                           Cinnamon, how much do you like?

Oatmeal, not this time                       Post Grape Nuts, to give it crunch

Process all ingredients in your food processor until the cold butter is the size of small peas.

The Filling

Yummy Fall Peaches

You will need: 

Peaches, as many as you want          Sugar

Amaretto                                               Ground Cinnamon

Ground cloves, not as much as                                                                                  cinnamon

Flour for thickening, somewhere around a fourth or a third of a cup, depending upon how many peaches you are using.


1. Peel and slice the peaches. (TIP: Try this simple method. Boil your whole peaches for a few minutes—don’t cook through—shock immediately in a bowl or sink of ice-cold water, then peel easily with fingers. To slice your peeled peach, cut it in half, pull out the core, then lay the peeled, cored peach half, cut-side down, on the cutting board and slice. It’s a wonder!)

2. Coat a shallow baking dish with butter.


1. Mix all ingredients together in a mixing bowl.

2. It is likely you will have too much juice if your peaches are very ripe. So transfer the peaches into a baking dish with a slotted spoon. Then pour in enough juice to fill the dish 3/4 of the way to the top. Don’t go all the way to the top or it will boil over.

3. Sprinkle streusel on top. You might want to double the streusel recipe so you will have that part already done for the next time you need to cobble up a dessert.


1. Place the baking dish on a sheet pan to catch the drips.

2. Bake in a 350 degree oven until done.

Food for Thought:

How Much Shall I Give?

Dale and I worked on this peach cobbler the other day to crown a meal of Herb and Radicchio Salad and Chicken Marengo. I peeled and sliced the peaches Dale’s smart, professional way, and then made my own decisions about how much sugar, cinnamon, cloves and amaretto would be best.

A teaspoon of cloves or a pinch? A splash of amaretto or 1/4 cup? a cup and a half of sugar, more? less? The answers to these questions would determine the success                                                                 of the dish.

When my composer son was wrestling with whether to major in music only or take a double major to insure his income,  a professional trumpet player counseled him, “If you really want a successful career in music, you’ve got to give it your all.” http://soundcloud.com/stephenridley

So it is with the Christian life, If we want our years to be filled with meaning and hope, to be a genuine success, we need to give Him our all.  We can decide each day. How much shall I give him this morning? a splash, a cup? What about a pound or a bushel?

When I was a young wife and mother, I sang a soprano solo at our “wildwood” church in Grand Prarie, Texas. The song was from one of Billy Graham’s first dramatic films. The words went something like this:

“All my life

Every moment all my days

Whether I should gain or lose,

Still I choose to live my life—

Every moment, all for thee

Walking, oh, so close to Thee. . .”

I meant it then with my less than perfect voice, and I mean it now as I seek to number my days and present to Him a heart of wisdom. (from Psalm 90:12) So often though, I’ve held back: sometimes it’s a friendship that isn’t good for me, sometimes it’s the right to take care of my body (or not) the way I want to,  sometimes it’s a grudge I continue to cherish. And the result is always darkness.

Light—crystal clear, that’s what God wants for me. That’s what God wants for you.

Fall Light

Dear Lord, I  know from experience that when I do succeed, however transitorily, in giving you all my life, the air fills with dancing sunlight. There’s a sparkling Joy that, like a good peach cobbler, bubbles over just enough to know heaven is near.                                                 [ RuthAnn]

Sunlight on Old Faithful


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3 Responses to A Peach Cobbler That’s Too Much!

  1. Barbara Bennett says:


    This makes sense to teach people to understand “how to cook” rather than just give exact measurements all the time!
    I hope all goes well with your book! Blessings to you!
    Barbara Bennett

    • ruthann1 says:

      Dear Barbara, It’s so very good to hear from you. I miss seeing you. How are things going? Yes, that’s one thing we’re all aboutbringing meal-makers an understanding of why we do certain things, certain ways, and then learning to make it our own. Yours in Him, RuthAnn

  2. Stephen says:

    Hey Mom I love this post! And thanks for the plug! :]]

    I really like the photo of you next to Old Faithful. The other photos really fit your topic too, dealing with darkness, vs. light. Also the sunrises are very inspiring to me – since I miss that Colorado mountain sky. Also, the topic of sunrise directly ties into your study of light / darkness later in the post.

    Keep up the great work!!

    Stephen :]

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