- Hey, guys, today I'm gonna share with you one of my
favorite recipes for a summertime dessert,
peach cobbler.
This is one of those desserts that really celebrates
all the fabulous fruits of the season.
It's hearty, it's delicious, and the whole thing
can be made in advance,
my kind of dessert.
The first thing we're gonna do is take eight peaches
and cut them into nice size wedges.
Now, there are two schools of thought when it comes
to peach cobbler and a lot of the traditionalists out there
will tell you to peel the peaches.
If you wanna peel your peaches, you definitely can,
but if you ever tried to peel a ripe peach,
it can really be a messy affair.
In the summertime, when I'm looking for things
to be a little bit easier, I say go ahead and use the skins.
They're full of nutrients.
We're going to cut our peaches and remove the pits
and place them in a bowl.
To that, we're going to add three tablespoons
of Turbinado sugar.
This is just that raw cane sugar that you can find
in the supermarket next to the brown sugar.
I like it better than brown sugar cause I feel it's not
as sweet but if you can't find it, you certainly could
use brown sugar as well.
If you're using brown sugar though,
I would only use two tablespoons instead of the three.
Then, we're also going to add two tablespoons of white sugar
and one one tablespoon of flour.
At this point, we're going to add some spices.
I like to use a half a teaspoon of cinnamon
and a quarter teaspoon of nutmeg.
We're also going to add a quarter teaspoon of salt.
I love to add salt in desserts especially fruit desserts
like this because I find that it really helps bring out
and heighten all of the flavors.
Then, we're going to add two tablespoons of lemon juice
and two tablespoons of water.
Go ahead and just stir that all up, making sure that all
of the flours and the sugar and the spices are
well combined.
Then, we're going to take our peaches and put them
in our casserole.
Now, you could either use a large casserole,
something like a pie plate shape would work
for something like this, but for me, I really love to serve
them in these mini cast iron casseroles that I have.
I do like to put them on a baking sheet that's been lined
with parchment paper, so that way if any of the juices
bubble up, you know you're not going to have a big mess
on your hands.
Then, we're going to take our tray and pop it in the oven
at 450 degrees for 15 minutes.
We wanna bake our peaches first to give them a bit
of a head start before we put on the biscuit topping.
But while those are baking, we can actually create
our biscuit topping.
In a large bowl, we're going to add one and one quarters
cup of flour, one tablespoon of sugar,
half a teaspoon of salt and one tablespoon of baking powder.
Go ahead and just whisk that up and then we're going to add
nine tablespoons of cold butter that has been diced.
Now the nice thing here is you don't need to break
out the food processor.
You could actually just go in with your hands
and start to work in the butter in the flour.
This is the way grandma must've done it
and we can do it this way too.
You don't need any fancy equipment.
Now, if you wanna speed the process up,
you could also take a wired whisk and just kind of pound
in the butter with the flour.
You'll see that'll kind of speed it up a bit too.
Then, in a separate bowl, we're going to take an egg
and combine it with two thirds cup of heavy cream
and give it a good whisk.
We're going to pour that into our flour mixture.
Again, mix it all up with a fork and you'll see you'll end
up with this really sticky mixture.
At this point, we want to check our peaches.
Basically what you're looking for is you want to make sure
that those peaches are kind of cooking down,
releasing their juices and starting
to bubble and caramelize.
If that's happening, you can go ahead and take them out,
if not, maybe give them another five minutes.
Them, we're going to add our biscuit topping.
All we're going to do is just spoon out little globs
and dollop it on top.
Now, there are lots of school of thought when it comes
to a peach cobbler, but for me, I find the best cobblers
have more fruit than cobblers.
So, you don't want to over do it.
A little dab will do ya.
Otherwise, what ends up happening is the cobbler
gets to be a little bit too cakey and you kind of miss
out on the fruit, so easy does it.
And the finishing touch is just to add a little bit more
of that Turbinado sugar on top.
Now, if you used the brown sugar, you could use that too,
just a little sprinkle on all of the dough.
Then, we're going to pop it back in the oven
at 400 degrees for 15 minutes.
You'll know that it's done when start to see all
of those juices bubbling from the peaches
and the cobbler is nice and golden brown.
Now if you're serving these for a party
and you've made these in advance, A, good for you
and B, what you can do is actually put them
on your counter top and let them rest
until you're ready to serve.
You can just keep at room temperature and they will be fine.
Then, when you sit down to dinner, you can go ahead
and pop them in a 200 degree Fahrenheit oven,
just for 20 minutes.
That will warm them through well enough so that
they're warm but they won't be boiling hot.
Then, to serve, I like to take the cast iron casserole,
put them on a plate because they are a little bit hot
and serve with a big scoop of vanilla ice-cream
in the center.
You will see you will have one delicious looking dessert
waiting for you.
I love this recipe because to me it is like a taste
of summer in every little bite.
People are always so impressed when you bring it
to the table and the best part,
you will see, is that topping.
It is a deliciously light, flaky cobbler.
It's not like one of those heavy biscuits
that we've all had in the past.
I tell ya, you will really love how light and flaky
and delicious this topping really is.
I hope you give this one a try and let me know
what you think and I will see you back here next week
for another delicious recipe.
Until then, bye.
♫ Ain't no woman should be this hard
♫ But a hard headed woman
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♫ Can't eat, can't sleep or heal the hurt
♫ But every single day, you make me wanna work
♫ A whole lot harder
♫ Right before the morning sun
♫ Gotta work a whole lot harder
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