Tuesday, September 28, 2010

End of Summer: Peach Cobbler

All summer I was craving peach cobbler. It is probably one of my favorite desserts. Anytime I can use peaches (especially fresh ones when they are in season) I jump on it. It's quite obvious I love peaches by making so many different things like this salad, these pancakes, these muffins, and this chicken. While some of those recipes are untraditional ways to use peaches, I went for a classic this time. This cobbler is from Betty Crocker so you know it doesn't disappoint. It satisfied my craving for cobbler for a minute but left me wanting more. You can't have peach cobbler without homemade whipped cream or vanilla ice cream. I chose the whipped cream but I don't think you could go wrong either way.

Random thought/fact: The other day Shawn and I were watching a movie where they were eating marzipan mushrooms. He asked me what marzipan was and I had no idea. I know I'm ashamed, I should actually know as much about food as I pretend to...I mean I watch hours of the Food Network a week and cook most of my meals. So I googled it and learned that it is a confection consisting mostly of sugar and almond meal. It is used mostly for sweets...who knew?!

Fresh Peach Cobbler
From Betty Crocker: Baking Basics


For the Cobbler:
6 medium peaches
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup AP flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter or margarine
1/2 cup milk
2 tablespoons granulated sugar

For the Sweetened Whipped Cream (makes 2 cups):
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla


For the Cobbler:
Heat the oven to 400F. Cut each peach in half, and remove the pit. Peel each peach half using a pairing knife. Cut peaches into slices to measure 4 cups.

In a 2-quart saucepan, stir 1/2 cup sugar, the cornstarch and cinnamon until mixed. Stir in the peaches and lemon juice. Cook over medium-high heat 4-5 minutes, stirring frequently, until moisture thickens and boils. Boil and stir for 1 minute. Pour into and ungreased 2-quart casserole; keep peach mixture hot in oven while making dough.

In a medium bowl, stir flour, 1 tablespoon sugar, the baking powder and salt until mixed. Cut in the butter using a pastry blender or fork, until mixture looks like fine crumbs, Stir in the milk. Drop dough by 6 spoonfuls onto the hot peach mixture. Sprinkle 2 tablespoons sugar over dough.

Bake 25-30 minutes or until topping is golden brown. Meanwhile make sweetened whipped cream. Serve cobbler with whipped cream.

For the Whipped Cream:
Always start with cold cream from the refrigerator. Beat all the ingredients with an electric mixer until peaks form. Overbeating the whipped cream will curdle and separate the cream so only beat until soft peaks are formed (when the cream will hold its own shape when beaters are lifted from the cream).



Monet said...

I want to try making my own marzipan...I've heard it can be tricky to work with though! Seeing your cobbler made me wish I could dish out a bowl for myself. It looks so good! Thank you for sharing with me. I'm glad I found your blog!

Collette Osuna said...

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Love looking through your posts..Im going to be a new foodie:)
Cant wait to see more.......!!!

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Miss. Tarrah Dame said...

aaw thanks guys! I love hearing about new followers :):):)

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