help: peach cobbler recipes
 

right now i have an abundance of peaches, so....

do any of you out there have a wonderful, delicious peach cobbler recipe?

if so, please share. my taste buds desire this.

any other cobbler recipes would be fine, too. i love this stuff.

butter....

oats...

sugar...

cinammon....


mix in bowl....

put on top of sliced peaches

put in over until crisp...

I've never made any type of cobbler. Damn, this sounds good.

Here's my failsafe Peach Cobbler recipe.

8 peaches, halved, seeded and thinly sliced
1/3 cup raw cane sugar
2 tablespoon plus 1/2 cup unbleached flour
1 teaspoon almond extract
1 cup rolled oats
1/2 cup unbleached flour
1 tablespoon cinnamon
1/2 cup light brown sugar
1 stick unsalted butter, softened.

Preheat oven to 375 F degrees
Toss peaches with the raw sugar, 2 tablespoons of flour and almond extract. Arrange in a 9x9 baking dish.
In a separate bowl, mix remaining flour with oats, brown sugar and cinnamon. Add butter and mix with a pastry blender (I don't have a pastry blender, chopping it up with two knives works also) until it resembles coarse meal. Sprinkle over peaches.
Bake for 40 to 50 minutes, until golden and bubbly.
Serve with vanilla bean ice cream.

Always a hit. If I don't have almond extract, vanilla extract will work, but you can tell the difference and almond extract definitely tastes better in this recipe.

It's most likely too late, but this is a cobbler recipe I use with any fruits I have on hand. I found the recipe on the Food Network site a few years ago.

Filling:
Any berry, peaches, or combination of both
2 tablespoons cornstarch or flour
5 tablespoons light brown sugar
1 teaspoon freshly squeezed lemon juice

Put fruit in a baking dish. Add the other ingredients and toss until evenly coated.


Topping:
2 cups flour
1/2 teaspoon salt
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon dried ginger
1/4 teaspoon cinnamon
2 pinches mace or nutmeg
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
3/4 cup plus 1 tablespoon milk
1 tablespoon sugar

In a mixer fitted with a paddle attachment (or hand mixer or your fingertips), mix the flour, salt, brown sugar, baking powder, ginger, cinnamon, and mace or nutmeg. Add the butter and mix until coarse and crumbly. Add 3/4 cup of milk and mix just until combined. Turn out the dough onto a lightly floured surface and knead a few times to smooth it out. Form into a ball and roll out into the shape and size of the baking dish, about 1/2-inch thick. Place the dough on top of the prepared fruit.

Brush the top of the dough with the remaining tablespoon of milk and sprinkle with the granulated sugar. Place the cobbler on a sheet-pan to catch any juices that may boil over. Bake until the top is golden brown and juices are bubbling, 25 to 30 minutes in a preheated 300 degree oven. Let cool slightly before serving. Serve warm or at room temperature.

That sounds really good shesus..I'll have to keep that one in mind the next time I am making some cobbler. Oddly enough I just ate a peach and was thinking that cobbler sounded good. I might be trying this sooner than later :)

Unfortunately the household's copy of the Joy of Cooking is packed away in my roommate's box of books, and he won't be back until September--otherwise I would copy this down for you here, but...If you or someone you know has a copy of the Joy, and most likely they do, there is a recipe for a streusel topping to be used on apple crisp. I have used it with great success on other things as well, including making a peach crisp. Highly recommended, and super easy to boot.

If I can find my copy of Joy of Cooking, I'll post the recipe for you

Here's the one I found in Joy of Cooking, snowy

8 medium apples (about 2 1/2 lbs.) (or any other fruit) cut into 1 inch chunks.

3/4 cup all purpose flour
3/4 cup white or packed brown sugar
1/2 teaspoon salt
1 to 1 1/2 teaspoons cinnamon
1/4 teaspoon grated or ground nutmeg
1/2 cup (1 stick) cold unsalted butter cut into small pieces

use pastry blender or 2 knives to cut the butter into the dry ingredients.

Bake at 375 for 50 to 55 mins

and I just realized I didn't post a cobbler recipe... I posted a quick crisp recipe

:lol:

Doesn't matter--most people don't know the difference, and they're both delicious anyways--though, for the record, a cobbler has a biscuit or pastry like top crust, versus a crisp, which has a drier, crispier, crumblier top. I think the only person who actually posted something that would turn out into a cobbler here was shesus. I made a cobbler last summer and people complained that it wasn't what a cobbler should be--because they were all expecting a crisp.

And indebut, thanks for posting that recipe! Now I have it on hand for my own use, and I'm glad. I really should just buy my own copy of the Joy. Maybe I'll go do that today--I have a gift certificate to the local bookstore anyhow.