Roses for Aretha Peach Cobbler

On Thursday, August 16, 2018, the news broke that cultural icon Aretha Franklin had passed away. Both Jordan and myself mourn the loss of a woman whose work and presence in the world has been an integral part of our lives. Her music, her fearlessness, and her sheer power have been definitive for generations.

So in our mourning, we thought we needed to record a special Side Dish and create a new recipe in her honor. We went to a Southern staple of comfort food, peach cobbler, and looked to Aretha herself for inspiration. One of our favorite songs is "A Rose is Still A Rose", so we thought we'd give some roses for Aretha in proper Chocolate Therapy Podcast style by adding rose syrup to the mix. This gives the dish a beautiful rosy red color and a fragrant floral finish to each bite. Simple yet elegant and worthy of a queen.

You can listen to us talk about our feeling for Aretha Franklin and how this cobbler helped us to cope a little bit on the second Side Dish episode.

Here's the recipe, straight from our hearts to your table.

We love you, Aretha. Here is our offering to your memory.


3/4 Cup All-Purpose Flour

1 Cup Brown Sugar

2 tsp Baking Powder

1/8 tsp salt

3/4 Cup Milk

6 tbsp. Grated chilled butter

Cinnamon, Ground ginger, and nutmeg to taste


1  Cup Rum

1 Stick of Butter

3/4 Cup Rose Syrup (available at most Indian and international food markets)

2 Cups of Peaches peeled and sliced into thin wedges

Mix the dry ingredients for the crust in a medium mixing bowl. Use a cheese grater to grate the butter into the dry ingredients. Cream together until mixture begins to clump. Slowly add milk while stirring together. Place dough mixture in fridge while preparing the filling.

Preheat Oven to 350 degrees.

Warm rum in a medium size pot over medium/low heat. Add stick of butter, stirring occasionally until melted. Stir in Rose Syrup and allow to simmer for 10-15 minutes or until the gently bubbling mixture begins to thicken. Gently add sliced peaches and let simmer for an additional 15 minutes, stirring occasionally.

Now, you can either pour the topping over the filling in the pot, if it's cast iron or otherwise oven safe. OR you can pour the filling into a shallow baking dish and drizzle the topping over it if you prefer a more spread out cobbler to the deep dish version we made.

Sprinkle the top with a little cinnamon, ground ginger, and nutmeg

Place the cobbler in the middle rack of the oven and bake for 1 Hour. 

The cobbler is done when the crust is a dark golden brown and the edges are bubbling.

Remove from oven and allow to cool somewhat before serving. Serve warm. Add a scoop of vanilla ice cream.