Since it is summer and the stores are filled with fresh peaches my latest attempts are with peach cobbler, I've been trying out several different recipes. I've been fiddling a little with them and have come come up with some fun varieties. Here are just a few...
Here is a very simple variation and tastes great.
Ingredients:
1/2 stick (1/2 cup) unsalted butter
1 cup all-purpose flour
2 cups sugar
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
Preheat oven at 375 degrees F.
Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
by Food Networks -- Guy Fieri
This wasn't one of my favorites because it tasted more like granola than peach cobbler when it was done, but it is an interesting variation and shows what you can do when you add some different ingredients. I also saw a few that added blueberries and blackberries that looked good.
Ingredients:
For the peach filling:
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
10 cups frozen peaches, thawed, about 3 pounds prepared
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 lemon, juiced
1 teaspoon butter
For the crumb topping:
3/4 cup brown sugar
1/4 cup sugar
3/4 cup all-purpose flour
3/4 cup oats
1/4 cup slivered almonds
1/2 cup dried cranberries
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick unsalted butter, room temperature, cut into 8 pieces
Vanilla ice cream or whipped cream, for serving
Special Equipment: 12 by 8-inch oval stoneware dish or 13 by 9-inch rectangular glass or stoneware dish
Directions:
Preheat oven to 450 degrees F.
To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture.
To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly.
Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving.
Serve with vanilla ice cream or fresh whipped cream.
If you have a good recipe I'd love to share. I've yet to find the perfect recipe. I'll be making another recipe tonight, maybe that one will top the list.
Interesting read. I'm new to your blog, but have enjoyed the first few posts I've read.
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