Monday, September 9, 2013

Peach Cobbler

BP and I got invited to go peach picking with some friends of ours.  Little did I know that we would be going to the middle of nowhere for it.  But all kidding aside, we had a great time.  And it left us with two bags of peaches.  That's a lot of peaches - I knew a baking request would be coming.  And sure enough, BP asked for some peach cobbler - and his dad couldn't of agreed more.  Cobbler was on it's way!!

Now, my favorite sous was needed for this.  Let's face it, me peeling and slicing 8 peaches without getting myself hurt - not in the cards.....and since we weren't feeling like a trip to the ER with a knife slice across my hand, BP was in charge of this.  And I have to say, this is the hardest part of the recipe people.  There should be no excuses not to make this one.

Football season has started and BP has an annual kick off Sunday event at his house.  Music to my ears - this meant I got to bake!  Nerdy I know, but it was a good excuse to make some things.  We decided that the cobbler was off limits to guests on Sunday - just for BP and his dad.  For a moment I didn't think it would make it to Sunday, half of it was gone by Saturday night.  The sign of a hit :) 

gooey and warm food porn
It was eyed during Sunday by a few guys, and they tried their best to have some.  But S'mores cookies and cupcakes were for them.  Gotta give them credit for trying though. 

So, even if you're lazy this recipe works well there too! Use frozen peaches and premade biscuit dough.  There is no excuse to not try this if you're a fan of peach cobbler. 

Peach Cobbler
makes one 9x13 pan
8 peaches, peeled, pitted and sliced
1/3 cup sugar
zest of a whole lemon and it's juice
heaping teaspoon of cornstarch
Biscuit dough:
one cup boiling water
1 cup all purpose flour
1/2 cup sugar
heaping tsp baking powder
2 big generous pinches of salt
1 stick cold butter
  1. Preheat oven to 425 degrees.
  2. Peel, pit and slice peaches and place in large bowl.  Add sugar, lemon zest and juice and cornstarch.  Gently mix to coat.  Don't overmix or use force, and make sure there are no pockets of cornstarch anywhere.  Be as gentle as you can.
  3. Pour peach mixture into pan and bake for 12 minutes.
  4. Make Biscuit dough:
    1. Bring a cup of water to boil on the stovetop.  While that's getting to boiling, in a bowl stir together flour, sugar, baking powder and salt. 
    2. Take cold stick of butter and cut into chunks and toss into flour mixture.  Knead butter into flour mixture until the mix looks like the butter has been incorporated enough and you have little wads of flour-butter balls. 
    3. Gently mix flour/butter mixture and drizzle some of the boiling water into the mix (you wont use all of the water - you will actually use less than half of it), just until it hangs together as a dough.  The butter will melt and disappear into the mix as you add the water.  There you have it - you have biscuit dough.
    4. At this time your peaches should be done.  Take it out of the oven and scoop big spoonfuls of biscuit dough (or premade dough) over the top of the peach mixture.  Don't worry about covering everything - it will spread out during baking. 
    5. Bake for 30 minutes, until top is golden brown .  

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