Recipe: I couldn’t decide which recipe to post, so I picked both! Make sure to scroll down for #1 and #2.
I like adding blueberries to fruit recipes. They add another dimension of flavor, color and uniqueness to the dish. I’ve done this before with the cherry blueberry pie recipe. Normally, I use frozen peaches in baked goods because it is easier and cheaper. But, since peaches are in season right now and 98 cents/lb. right now, fresh peaches are it! Recently, the Food Network magazine noted that canned peaches are actually better for you nutritionally than fresh ones since canned peaches have more vitamins. Maddox was very happy about this since he loves canned peaches above all others. 🙂
The cobbler on top of the peaches is more cake-like than pie like. If you like pie like, try Alton Brown’s version.
Don’t have blueberries? Just add more peaches!
Don’t have a casserole dish available? Use a cast iron skillet! Very rustic looking.
Don’t like almond extract? Use vanilla or omit!
Peach Blueberry Cobbler
yield 6-8 servings
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 Tb. cornstarch
4 large peaches, peeled and 1/2″ slices (to peel easily, submerge in boiling water for 1-2 minutes)
1 cup blueberries (fresh or frozen)
1 Tb. lemon juice (juice of 1 lemon)
1/2 tsp. almond extract (optional, but it makes it unique)
Topping:
1 and 1/2 cups (7.5 oz) AP flour
2 tsp. baking powder
1/2 tsp. baking soda
2 Tb. sugar
1/2 tsp. salt
6 Tb. cold unsalted butter, cut into cubes
1/2 cup buttermilk (or 1/2 Tb. lemon juice mixed into 1/2 cup milk)
zest of 1 lemon
1. Preheat oven to 350. In a great big bowl, mix the dry filling ingredients: sugar, cinnamon, salt and cornstarch. Add the fruit and juice. Toss.
2. Spray your 7×11 pan, or 2-3 qt. casserole dish. Or use a 10 or 12″ cast iron skillet.
3. Pour fruit mixture into pan. Bake for 15 minutes.
4. In a food processor, add your dry topping ingredients: flour, baking powder, baking soda, sugar and salt. Pulse a few times. Sprinkle the butter into the mixture and pulse until the dough looks like big crumbs. Drizzle in buttermilk and pulse until a dough forms. 3-4 pulses. OR, if you do not have a food processor, simply take the dry ingredients and mix. Sprinkle the butter and use your fingers or pastry cutter to make large crumbs. Drizzle in the buttermilk.
5. Using a spoon or your fingers, dot the top of the fruit with biscuit topping. Try not to go over 1/4-1/2″ thick. Cover most of the top.
6. Bake for another 30-40 minutes and the top should be a golden brown.
Recipe was “cobbled” together from various sources like Alton Brown’s Good Eats, and the Cooking Channel
I also like this recipe. The topping is not biscuit like, but mixed together like a peach cake/pie.
Peach Cobbler
serves 12
8 Tb. butter
1 and 1/2 cups (7.5 oz) AP flour
1 and 1/2 cups (10.5 oz.) sugar + 2 Tb.
2 tsp baking powder
1/2 tsp. salt
1 and 1/2 cup milk
1 tsp. almond extract, divided
2 lbs peaches, peeled and sliced (roughly 4 cups)
1. Preheat oven to 350.
2. Throw the stick of butter into a 13×9 pan. I wouldn’t worry about greasing it. 😉
3. Put the pan in the oven to melt the butter
4. In a medium bowl or food processor, mix the dry stuff: flour, 1 and 1/2 cups sugar, baking powder and salt. Add the wet stuff: milk and almond extract.
5. In a large bowl: mix peaches with 2 Tb. sugar and 1/2 tsp. almond extract.
6. Take the pan out of the oven since the butter should be melted by now. Add batter into the pan. Gently pour fruit onto the batter. Bake 45-50 minutes.
Recipe adapted from Paula Deen’s Lady and Sons
