Hi and a huge welcome to Steve's Kitchen and it's subscriber Sunday where I take requests
from you the viewers and make them here in Steve's kitchen and when John a
subscriber of me asked to make a cobbler, an American fruit cobbler
I thought that's dish that always reminds me of when I was a child we used to have
the fruit crumbles
they are very similar dishes and I wonder where the cobbler came from
so I'm looking at the old history books to try and find out and some people
refer
two shoemakers as being cobblers I don't really see that
we use the word cobble to cobble things together it's to make things
roughly and that's where the cobbled streets of old England come in
and there's a lot of similarity when I've looked at old
old-world pictures of fruit cobblers
They look very similar to the cobbled streets and I wonder whether that's where the
word came from
Now our ancestors were really good at using seasonal fruit
and using up things they had an excess of and biscuits in America were common
and I think they probably used up the old biscuits on top of the fruit
to make the pie crust now why because that really starts
to look like a cobbled street now there's another reason I'm going to be
using these biscuits which I made on my channel the other day
Now everybody loves the sweetness of the caramelized top of a pie or a cake
and when you use leftover biscuits like this you not only get a caramelized top
but the underside is caramelized as well so that extra flavor
I'm going to make a peach cobbler let's get on and make it now
now once we start to cobble together our peach cobbler
we might as well get our oven up to temperature 180 degrees Celsius thats 350 fahrenheit
just cutting my peaches through the centre up to the stone
and then we give them a little twist like that that'll make it easier we can
get the stone out of this side
then if we cut this into a quarter give that
a little twist as well it will make it easy just to remove the last bit of the pip
out of the peach
now if you're a lover of peaches you're probably going to do what I'm going to do here
and leave the skins on, a lot of people take them off
I don't see the point they've got so much goodness in them and to simplify things
and save on washing up we're going to be using the same dish to mix up the
fruit in
as we're going to be doing the bake in. Now when your peaches are all sliced they
are probably going to be a little bit over half way and that's perfect because these
will settle down as they bake
We'll just give them a little shake. I've got a third of a cup of granulated sugar
I'm just going to sprinkle that over the top you can adjust that down or up depending on
the sweetness you prefer I'm also going to sprinkle a couple teaspoons
of cornstarch over that
just to thicken any of the juices that we might get and a little bit of citrus
lemon I just got
a quarter of a lemon there and squeezing the fresh juice on top
I'm going to grate some fresh nutmeg
probably about a 1/4 of a teaspoon I just think this gives a wonderful flavor
and a pinch of powdered cinnamon these are optional but I just like the flavor
they add
and then you can either get your hand in there or a couple of spoons and just
mix these
flavors together and then before this goes in the oven we're just going to put a
few little knobs
of butter on here about forty grams or 1 1/2 ounces
I prefer salted butter you could use unsalted
the choice is yours now we're not putting the top on yet that is going to
go into a preheated oven for about 20 minutes to let those start to caramelize
Now all the syrups
are starting to bubble up, I've just taken that out of the oven it's been in
there 20 minutes
and now I'm just going to take a spoon and give this a stir through and coat the syrups
all over the peaches becoming lovely and soft by the way
We are now going to take our cream biscuits and I'm just going to lay them across the top
of the peaches
just ease them in there and that does look like a cobbled road
I'm then going to brush some butter over the top of these
be fairly liberal with it. I'm going to sprinkle over the top
with a little sugar so we get a lovely caramelized top to these biscuits
be a little careful because this is going to be red-hot I'll pop that back in the oven at
the same temperature
for another 15 minutes just keep an eye on the make sure they don't start to
burn
now look at that it is bubbling beautifully and that is now ready
I'm going to leave that just to cool down a little bit on the side
and then will serve some of this and give it a try
Now that's cooled a little bit it's still piping hot but I'm going to serve it because
it smells delicious
now this will clearly serve six people
and those peaches in there look wonderful smells heavenly. John thank you very much
for this one
give this a try you know this looks
absolutely fantastic but it tastes divine this is a wonderful recipe please
share the love get this one the thumbs up
don't forget you can use other fruit in here pretty much any seasonal fruit will
work
thank you again John I hope you enjoy the video take care
and I'll see you next time be good.
now I've really got to get on and eat this peach cobbler the ice cream is starting to melt so I'm going to leave a couple
of links here to some other videos probably to those biscuits there
and don't forget to subscribe to the channel I love to hear your comments
be good see you next time Cheers