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Peach Cobbler
Aug. 11th, 2019 09:36 pmEvery summer, two women who live about four blocks from us sell peaches from a local organic orchard. They are so perfect and ripe, I can't stop myself from buying several pounds, even though I still have some in our freezer from last year.
Today I made my first peach cobbler, based on the following recipe (my changes are in brackets). It turned out better than I could have imagined. The batter rises through the peaches, so the soft, biscuity dough is infused with peach flavor, and incredibly moist. It was perfect with a scoop of vanilla ice cream.
https://tastesbetterfromscratch.com/peach-cobbler/
Ingredients
5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar [I used 1/2 cup, because these peaches were so sweet]
1/4 teaspoon salt
For the batter:
6 Tablespoons butter [I used 4 tablespoons, because I ended up using a smaller pan]
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ground cinnamon
Instructions
Add the sliced peaches, sugar and salt to a saucepan and stir to combine.
*(If using canned peaches, skip to step 3)
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish [I used an 8 inch by 8 inch pan, because it just seemed like it would work better, and it did.]
Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
Place on a cookie sheet to catch any overfow, and bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired. [I sprinkled raw sugar crystals over the top as well, for a little bit of crunch.]
Notes: To substitute canned peaches, use 1 quart jar, undrained.
Next time I might try David Lebovitz's version, which is very similar to this one.
https://www.davidlebovitz.com/texas-peach-cobbler-hill-country-recipe-fruit-recipe-peaches/
KEEWERD
Today I made my first peach cobbler, based on the following recipe (my changes are in brackets). It turned out better than I could have imagined. The batter rises through the peaches, so the soft, biscuity dough is infused with peach flavor, and incredibly moist. It was perfect with a scoop of vanilla ice cream.
https://tastesbetterfromscratch.com/peach-cobbler/
Ingredients
5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar [I used 1/2 cup, because these peaches were so sweet]
1/4 teaspoon salt
For the batter:
6 Tablespoons butter [I used 4 tablespoons, because I ended up using a smaller pan]
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ground cinnamon
Instructions
Add the sliced peaches, sugar and salt to a saucepan and stir to combine.
*(If using canned peaches, skip to step 3)
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish [I used an 8 inch by 8 inch pan, because it just seemed like it would work better, and it did.]
Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
Place on a cookie sheet to catch any overfow, and bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired. [I sprinkled raw sugar crystals over the top as well, for a little bit of crunch.]
Notes: To substitute canned peaches, use 1 quart jar, undrained.
Next time I might try David Lebovitz's version, which is very similar to this one.
https://www.davidlebovitz.com/texas-peach-cobbler-hill-country-recipe-fruit-recipe-peaches/
KEEWERD
