My mother-in-law grew up about 3 miles from where our home is today. She went to school in the area, married here and began raising her children here. She is southern through and through. She knows good southern cooking when she tastes it. If I were even halfway smart I would only cook yankee-style from my own Nebraska roots when she is visiting. But oh-no, I must serve her favorites from her roots — which includes peach cobbler.
I’ve made Fruit Cobbler For Dummies time and again, but when I ran across Southern Peach Cobbler recipe from Barefeet in The Kitchen, I couldn’t resist. Mary says she made peach cobbler every two weeks for a couple of months until she found the perfect cobbler. Sounds good to me. Let’s go!
This recipe begins with 8 to 10 cups of fresh peaches. Do yourself a favor and start with a BIG baking dish. Mine is 12″ x 15″ and worked great. I started with 10 cups of frozen peaches from freezer. Hey, they were fresh once. Now they are partially thawed and looking lovely. I added white sugar, brown sugar, cinnamon, lemon juice, and cornstarch. The cornstarch will thicken the juices as the cobbler bakes.
At this point I cranked it up a notch with a cup of blueberries. Also from the freezer, but originally freshly picked from the garden! At this point the fruit is popped into a preheated oven for about 10 minutes. While the peaches are heating up I made the biscuit dough. My sous-chef dish-washing mom did the honor of dropping this dough across the hot peaches using our medium-sized cookie scoop. A sprinkling of cinnamon and sugar and back to the oven for about 30 minutes or until the peaches are bubbly and the cobbler is nicely browned. Out of the oven, cool a bit and …
Oh my word! I only wish you could take a taste of this cobbler. Juicy, fresh, lots of biscuit, oh-so-good! The Chief really likes the biscuit top and so I made sure there is plenty to last with all that fruit.
I realize Thanksgiving is next week, but not everyone wants to make pie for TG dessert. Cobbler is fast, easy, and quite a crowd pleaser!
Our Favorite Peach Cobbler
An excellent recipe adapted from Barefeet In The Kitchen. I increased the cobbler ingredients giving plenty of good biscuit-y topping.
Peach Filling Ingredients:
- 8 to 10 cups fresh peaches, peeled, pitted and sliced into thin wedges.*
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon fresh lemon juice
- 2 teaspoon cornstarch
- 3 cups all-purpose flour
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into pieces (1 cup)
- 3/4 cup boiling water
Cinnamon Sugar Topping Ingredients:
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- Whipped cream
- Preheat oven to 425 degrees F. Grease a large baking pan (12"x15")**.
- In a small bowl, combine all the dry ingredients for the peach filling. Stir to combine and set aside.
- In a large bowl, combine the peaches and the lemon juice and then add the dry ingredients. Stir well to coat evenly and then pour into the large baking pan.
- Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Blend in the chilled butter pieces, using a pastry blender or your fingertips.
- Stir in the boiling water, just until combined.
- Remove peaches from the oven and drop the topping over them in spoonfuls. (I use my small cookie scoop and it works great.) Sprinkle the cobbler topping with the cinnamon/sugar mixture.
- Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 30 minutes.
- Serve warm or at room temperature, adding a dollop of whip cream.
* When in season, I freeze fresh peaches in lemon juice and a light sugar syrup. Slightly thawed, they work well in this recipe.
** The original recipe calls for a 9" x 13" pan, but it will over-flow and make a mess. If you don't have an extra large baking pan, consider using two smaller pans and dividing up the cobbler.
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The end of a matter is better than its beginning, and patience is better than pride.
If you have been reading this blog very long you will know I LOVE blueberries! Partly because they are so darned good for us, partly because we grow them, and mainly because they taste great! During the Christmas holidays (and before I was banned from the sugar bowl) I came across a recipe for this Blueberry Cream Coffee Cake. I have baked a lot of coffee cakes through the years but none compare to the softly sweet insides with a lightly crisp outside of this great recipe. Anything that includes buttermilk and blueberries – well, they combine to make an over-the-top breakfast treat that starts the day off perfectly!
If you don’t have blueberries in your freezer, not too worry because the freezer at your grocery store does! Take the frozen berries out of the freezer and put in a colander. Lightly run warm water over the berries to gently thaw and wash them. The original recipe called for lemon zest, but I think orange and blueberry makes for a great combo! I have added the recipe at the bottom of today’s post. Thanks to Alexandra’s Kitchen for sharing this recipe.
In the meantime, I’ve been doing a little unscientific research on the Kraft Jet Puffed Marshmallows I used for the Peppermint Rice Krispies and the Mallow Peppermint Patties in December. I was wondering if I could freeze them and use in a recipe or two for Valentine’s Day. I didn’t know if Kraft would keep them in the stores after Christmas. So, I emailed Kraft and asked if their marshmallows could be frozen. I received back a prompt and succinct – NO. Really? Marshmallows can’t be frozen? I am sure I have frozen them in the past. Kraft says they won’t keep their Jet Puffed puffiness.
Well, I beg your pardon, at least for 4 weeks, they came out of the freezer just perfect. They thawed nicely, didn’t get gooey or wet and were ready to be used in the next great recipe! So, if you have extra – I say freeze them to keep them fresh! (But don’t tell Kraft I said so.) My two culinary consultants are still banning anything sweet coming from the kitchen since we over-loaded in December! Lucky for me I have several recipes left to post that I made earlier. So for now I am baking vicariously through previous pictures and recipes! Stay tuned!
Many Blessings and Happy Cooking!
Blueberry Orange Coffee Cake
- 1/2 cup Unsalted Butter, room temperature
- 2 teaspoons Orange zest** (zest from one naval orange)
- 1 cup Granulated Sugar
- 1 egg
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 2 cups Blueberries, Fresh or Frozen and thawed
- 1/2 cup Buttermilk
Preheat the oven to 350 degrees. Using a microplane zest a fresh orange.
Cream butter with orange zest and sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Toss the blueberries with 1/4 cup of flour.
||Whisk together the remaining flour, baking powder, and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. |
Grease a 9" square baking pan (or something similar) with a non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Bake for as long as 10 minutes more if necessary. Let cool at least 15 minutes before serving.
** Original recipe calls for lemon zest, but I have found the orange zest to be an exceptional combination with blueberries.