Peach Cobbler

  • Peach Cobbler

    I recently announced my intention to pay more attention to the Fruit when baking, in light of the whole spring season thing going on outdoors.  (Oh, and because I have been baking with a whole hell of a lot of chocolate lately, which is really quite a wonderful thing and a problem not worth correcting, ever- but the Fruit were calling out to me.  Asking to be baked into some sort of dessert to make them respectable and actually worth eating.)

    So here you have it: a peach cobbler.  You can feel good about eating peaches, and a little bit of oats in the biscuitty topping.  And you can feel good about the taste when you bite into the crumbly, crispy, but still tender topping- which then yields to a cinnamonny-peachy filling, bubbling underneath, proud of its Fruitiness.

    By the way- I added oats to this recipe because The Husband was pretty adamant that a cobbler should have them in the topping.  The deranged man was confusing cobbler with crisp (of which he loves because his mom makes the best-ever apple crisp), and I didn’t want to burst his bubble of expectation… so I threw them in with the biscuit dough and am so happy about the end result.

    Enjoy this partially-healthy, fruit-forward dessert.  Maybe with a huge scoop of vanilla ice cream, while the cobbler is still warm?  Oh dear.

    Adapted from Allrecipe’s recipe…

    PEACH FILLING:
    8 fresh peaches – peeled, pitted and sliced into thin wedges
    1/4 cup white sugar
    1/4 cup brown sugar
    2 teaspoons cornstarch
    1 teaspoon fresh lemon juice
    1/4 teaspoon ground cinnamon
    1/8 teaspoon salt
    1/8 teaspoon ground nutmeg

    BISCUIT TOPPING:
    1 cup all-purpose flour
    1/2 cup rolled oats (not instant)
    1/4 cup sugar
    1/4 cup brown sugar
    1 tablespoon baking powder
    3/4 teaspoon salt
    7 tablespoons unsalted butter, melted
    1/4 cup boiling water

    SPRINKLING OVER TOPPING:
    3 tablespoons sugar
    1 teaspoon cinnamon

    1. Preheat oven to 425° and grease a medium-size casserole dish or several small baking ramekins (4 – 6).
    2. In a large bowl, combine all PEACH FILLING ingredients (peaches through to nutmeg) and toss to coat evenly.  Pour into prepared baking dish(es).  Bake in preheated oven for 10 minutes if peaches are hard to begin with, then remove from oven.  If peaches are soft & ripe, no need to pre-bake.
    3. In a separate large bowl, combine all dry BISCUIT TOPPING ingredients (flour, oatmeal, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt).  Blend in melted butter until mixture resembles coarse meal.  Stir in water until just combined.
    4. Drop spoonfuls of topping over peaches.  In a small bowl, mix sugar and cinnamon together and sprinkle over cobbler(s). Bake until topping is golden and filling is bubbling beneath, about 30 minutes (20 for small ramekins).

    Tips:

    • The pre-bake of the peaches is only really necessary if you have hard peaches.  If your peaches are already nice and ripe (or bordering on soft), just bake at the same as the cobbler.
    • No oats?  It’s okay- just skip them.  I only used oats because of The Husband’s preference.
    • Want a WAY easier (and healthier) topping?  Just sprinkle some oats overtop of the cobbler with the sugar and cinnamon… you won’t get the biscuit topping or a buttery crust, but sometimes a fruit dessert deserves to be healthy.  Just sometimes.
    • Prefer a buttermilk biscuit crust instead?  Use buttermilk instead of water- but just pour it in cold or at room temperature.  Stir gently, though- you don’t want to over stir dough- ever ever ever.
    • This recipe freezes well… just wrap really well (once the cobbler has cooled down after baking) and then thaw when ready and throw in a hot oven for 10 minutes to gently reheat.
    • Enjoy!

     

    Print Friendly, PDF & EmailClick Here to PRINT This Recipe Now!

    Related Recipes & Posts:


    May 25th, 2013 | More Sweets Please | No Comments | Tags: ,

Leave a Reply

* Name, Email, and Comment are Required