Tuesday, September 12, 2006
The King of Comfort Desserts
Or is it the Queen? Well, whichever one you prefer, I believe that peach cobbler ranks right up there at the top. Although I do believe that it would have to share it's kingdom with a few other desserts, perhaps bread pudding or apple crisp would reign side-by-side with cobbler. What is it about peach cobbler that makes me go all drooly around the mouth?
It's the combination of sunshine-y peaches and gooey and crunchy biscuit topping. My favorite part is where the biscuit touches the peaches as it bakes rendering a sort of biscuit sponge filled with peach juices. Yum.
This particular recipe is from the book Classic Home Desserts by Richard Sax. I love this book, this book is starting to fall apart at the binding. I have made a few adjustments in some of the amounts, and the original recipe calls for raspberries to be added as well. I just wanted pure peach enjoyment, so I omitted them.
Peach Cobbler with Pecan Topping:
8 large ripe peaches
juice of one lemon
1/2 cup sugar
4 Tbsp cornstarch
1 tsp ground cinnamon
Pinch of fresh grated nutmeg
Pinch of salt
-peel and slice peaches
-toss to coat with lemon juice
-mix together sugar, cornstarch, cinnamon, salt and nutmeg, add to peaches, mix to coat, place in an 8x8" pan or a casserole dish and set aside.
Preheat oven to 375f.
1 1/3 cup all purpose flour
1/4 cup sugar
1 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup cold unsalted butter, cut into pieces
1/2 cup buttermilk
-You can mix the dough by hand cutting in the butter then mixing in the buttermilk. I used the food processor:
-pulse the dry ingredients together to blend.
-add the butter pieces and pulse until the mixture is crumbly
-pour most, but not all of the buttermilk over the flour mixture, pulse until it comes together, use all the buttermilk if necessary.
-dab bits of this dough over the top of the cobbler, and brush with a little milk.
1/2 cup coarsely chopped pecans (or almonds...or other nut)
3 Tbsp brown sugar
1 tsp ground cinnamon
-mix together in a bowl and sprinkle on top of the biscuit
-place a sheet of foil underneath the cobbler in the oven to catch drips and bake for about 45 minutes or until the peach juice is bubbling up.
If you fear the top getting too dark, cover with a piece of foil about half hour into baking.
-cool until warm, and serve alone or with ice cream or whipped cream or....yum.
Happy peachy sunshine baking!