As you should be aware by now, I’ve known most of my celebrity friends for a long, long time and am – not meaning to blow my own trumpet – the reason that 99% of them are even famous/successful.
My dear Merrill aka Peaches, however, is the exception.
You see, I only met Peaches in 2007 when she was playing Big Day Out. Picture it, Gold Coast, 2007 – which I literally just told you. A young, sexy ingenue was killing it on the d-floor of the Boiler Room to Shake Your Tits before collapsing to the ground due from sheer exhaustion from their dance majesty.
That young ingenue, was me.
Peaches quickly sprung into action, I assume due to her pre-fame teaching days, diving of the stage, taking me in her arms and pouring water over my head to wake me up. Side note, that inspired me to travel back in time and write slash choreograph the hit movie Flashdance.
Cutting the set short, Peaches took me backstage to recuperate and we quickly bonded over our mutual love of filthy song lyrics. The following nine years are arguably the best years of my life, as I got to experience the joy of forming such a beautiful friendship.
We both been super busy lately, what with her doing herself, appearing on the (finally) Emmy winning program Orphan Black and releasing a new album and with me, well, being busy, ok, so haven’t been able to see much of each other recently. This almost-milestone date, truly is an absolute blessing.
Now I know that this is only technically my 249th documented catch-up, but I’m just going to pretend this is my moment due to the inconsistent scheduling of Australian Survivor causing problems. Plus, I agreed to catch-up with Peaches when I thought she was going to be the magical 250th visitor, so I needed to treat the occasion like it was.
Plus, Peaches Cobbler is the ultimate party food, so why deny it?
Sweet, rustic and deceptively decadent – the sweet peaches, work beautifully with the earthy walnuts and the pillowy dough to fill your stomach, and heart, with unending joy.
Plus, you can slather it in ice cream. What is not to love – fruity nuts, dripping in a sweet, white liquid? Enjoy!
4 cups peeled, sliced peaches
2 cups raw caster sugar, divided
½ cup water
1 tsp vanilla bean paste
100g walnuts nuts
1 cup flour
2 tsp baking powder
50g muscovado sugar
pinch of sea salt
125g unsalted butter, chilled
vanilla ice cream, to serve
Preheat oven to 180°C.
Combine the sliced peaches, sugar and water in a large saucepan over medium heat and bring to the boil. Once boiling, reduce heat to low and simmer for about ten minutes, stirring occasionally. Remove from heat, stir through the vanilla paste and get cobblin’.
Blitz the walnuts in a food processor for a couple of seconds. Now you can either add all the other ingredients and blitz until the mixture resembles wet sand. Obviously I prefer the hand approach, if you do to decant the roughly blitzed walnuts to a bowl and combine with the flour, baking powder, sugar and salt. Chop the butter into small cubes, add the bowl and rub through the mix … until it resembles wet sand.
Now for the fun – add the peaches and liquid into a small baking dish, grab large balls of the dough and haphazardly place around the top to almost seal it.
Place it in the oven and bake for 20-30 minutes, or until golden, crisp and bubbly.
Remove from the oven and serve immediately, generously topped with ice cream. It may not look best that way, but it certainly makes it taste good.