Looking for Killer Peach Cobbler
I've been asked to bring a dessert to dinner tomorrow night and want to use the two bags of frozen peaches I have. I know: very tacky at the height of peach season.
I've found many peach cobbler recipes that look similar, involving a sweet biscuit-like topping over fruit.
--does anyone have a cobbler (not crisp) recipe that blows the others away?
--how should I compensate for the frozen peaches? Defrost first, or not? If yes, drain, or not? If not, will the longer baking time required over cook the crust? Should I maybe cover it with foil partway through?
I'm planning on using a 13x9 glass dish.
Thanks, cobbler makers.
If you're looking for a cakey topping. Here's the recipe I came up with for blackberry cobbler that can be adapted for any kind of fruit.
1/2 stick butter
1 teaspoon lemon juice
4 cups fresh blackberries
1/4 cup sugar
1 cup self-rising flour
1/2 cup sugar
1 teaspoon vanilla flavoring
1/2 cup of milk
Accompaniment: Fresh whipped cream or vanilla ice cream
To prepare the filling:
Preheat oven to 375°F. Place the butter in an 8 x 8-inch square glass baking dish (no substitutes), and melt the butter in the microwave. In a mixing bowl, combine lemon juice and blackberries. Add the sugar and mix well. Add the blackberry mixture to the baking dish with the melted butter. Do not stir.
Combine all of the topping ingredients in a small bowl. Pour this mixture over the berries and bake 45 minutes, or until brown. This recipe is also good for blueberries, apples, blackberries, and peaches.
My favorite recipe for peach cobbler comes from the Silver Palate cookbook - can't remember if it's the original or the "Good Times" cookbook. Overall, the books are a little dated, but that cobbler is divine. Biscuit style, but a sweetened biscuit, peaches touched with ginger and allowed to cook without the topping for a while to concentrate the juices.
OK - yes, I know this is not haute cuisine, however, my mother made this WONDERFUL cakey peach cobbler we all loved growing up.
White cake mix - mixed according to the box (could absolutely make one from scratch) and placed in 9X13 pan, enormous can of peaches in heavy syrup poured over the top. The cake bakes up over the peaches and creates this yummy peachy good underneath with yellow cake on top.
If i were using frozen I'd probably create a thick syrup first.
With vanilla ice cream in the summer time...mmmmm
If your frozen peaches are good quality you can make a fine cobbler with them. Thaw them out and taste. They will have been mixed with sugar before freezing, so you'll need to decide whether they need more sugar or some lemon juice or both. There should be a good amount of juice. If way too much you can strain the solids out and reduce the juice. If it's a normal amount of juice just add some minute tapioca as a thickener. When the filling is good to go, pour it into your baking dish and dot with butter. I make a rolled-out pastry crust of
2 1/4 cups pastry flour
1 cup shortening
2/3 cup ice water
1 teaspoon salt
1 scant teaspoon baking powder
Cut this into strips and lay across filling, latticewise if you want to be fancy. Sprinkle sugar over the dough. In it goes into a 450 oven until crust is light brown. Reduce to 350 and cook until it's done. Total baking time should be about 40 to 60 minutes.