In Peggy Ehrhart’s Knit One, Die Two, the latest installment of her Knit & Nibble Mystery series, the snooty theater scene in Arborville, New Jersey, is upstaged by a shocking murder. Someone thinks they’ve staged a perfect murder, but Pamela and her Knit and Nibblers are ready to pounce on the real killer . . . before it’s curtains for anyone else! Bake a scrumptious pan of Pamela’s Peach Cobbler to enjoy with a teapot full of your favorite oolong tea to savor with this intriguing book.
This is best if you make it when peaches are really in season, a narrow window in some parts of the country. It can also be made with many other kinds of fruit, like blueberries or other berries, or apples. It’s also a great thing to do with rhubarb, if you are a devotee. But you will need much more sugar with rhubarb, about 3⁄4 cup more.
- 4 cups peaches, peeled and sliced
- 5 tablespoons sugar, divided
- 2 to 3 tablespoons rum or bourbon (optional)
- 1½ cups flour
- 3 teaspoons baking powder
- ½ teaspoons salt
- ½ cup plus 2 tablespoons melted butter, divided
- ⅓ to ½ cup heavy cream
- 9-by-12-inch baking dish (exact size isn’t crucial)
- Butter your baking dish, fill it with the peaches, and sprinkle 1 tablespoons of sugar over them. Use more sugar if you wish, but the cobbler dough is also sweet.
- Sprinkle on the rum or bourbon if you are using it. For the dough, sift together the flour, baking powder, and salt. Using a spoon, not a mixer, blend in ½ cup of the melted butter and 3 tablespoons sugar. Add heavy cream, a bit at a time. You want a soft dough, but you don’t want it to be runny.
- Drop the dough in patches on top of the fruit using a spoon or your fingers. Pat it down to smooth it, but it’s not necessary to cover every spot, and it’s okay for the dough to be thicker or thinner in places.
- Chill the cobbler in the refrigerator for at least half an hour.
- Heat the oven to 425 degrees. Take the cobbler from the refrigerator, brush the top with the remaining melted butter (you might need to remelt it), and sprinkle on the remaining 1 tablespoon of sugar. Bake the cobbler for half an hour or more. You want the top to look puffy and be lightly browned.
- Serve it warm (but not hot) or at room temperature, with vanilla ice cream or heavy cream.
ABOUT THE AUTHOR
Peggy Ehrhart is a former English professor who lives in Leonia, New Jersey, where she writes mysteries and plays blues guitar. She holds a Ph.D. in medieval literature from the University of Illinois and taught writing and literature at Queens College, CUNY, and Fairleigh Dickinson University, where she was a tenured full professor. Her short stories have appeared in Futures Mystery Anthology Magazine, Crime and Suspense, Flashing in the Gutters, Spinetingler, Crime Scene: New Jersey 2, and Murder New York Style. For more on Peggy Ehrhart’s Knit & Nibble series, visit PeggyEhrhart.com. For more Cozy Mysteries, visit KensingtonCozies.com.