Oh man.
Galettes.
There were some amazing ones in there.
Weren’t you supposed to say more stuff?
Hi Bold Bakers.
In preparation for summer here at Bigger Bolder Baking we got the whole team over here to
make 50 new recipes.
Just for the summertime.
I’m talking crisps, tarts, cobblers, pies, anything you could think of to use the lovely
fruits that are out there right now.
One recipe that really shined over all that the team really loved was Peach Cobbler which
is what I’m gonna show you.
As always we’ve got Zach behind the camera with us and Kevin is feeding baby George right
now.
So I’ve got 2 taste testers ready to go for this peach cobbler.
Here I have our lovely peaches.
They’re in season, you’ve got to get them while the goings good.
Absolutely delicious.
So you cut them off the stone, and sometimes you got a little bit extra left on so… that
was really sour.
Was it really?
Yeah it was.
So all you have to do is slice your peaches.
I’m leaving the skin on because it’s nice and thin, but you can peel it if you want
to.
I’m gonna toss them in my bowl.
We’re gonna grab a little sugar and add that into our peaches.
Give it a good stir around.
So the thing about peaches is that they can be very juicy which is a blessing and a curse.
So what we’re going to do is let these peaches sit here for around 30 minutes or so.
They’re gonna produce even more liquid, then we’re gonna come back and strain it
and mix it with the rest of our ingredients.
OK so it’s been 30 minutes, I have a colander here and we’re going to strain off the liquid
off the peaches.
Just because peaches don’t need that excess liquid.
If you skip this step your cobbler might be juicier.
So there we go.
Lovely.
It’s surprising how much juice comes out of them.
So I’m just gonna set those right over here.
Into this mix we’re going to add some ingredients to thicken it up.
If you’ve got too much liquid then discard some, put it into a juice or whatever you
like.
You just want around a quarter cup of liquid.
So into this I’m going to add in a teaspoon of corn starch or corn flour.
And this is going to thicken our sauce.
I do a nice generous teaspoon.
We’re also going to add in some salt for extra flavor.
A little bit of vanilla paste if you have it, this is optional.
But it just adds a lovely flavor to your cobbler and also you can see all the lovely seeds
throughout your filling and it just looks really pretty.
So just a little bit of paste.
And then we add in our lemon juice.
And what this does is it kind of neutralizes the sweetness and the acid in your fruit.
So a little bit of lemon with strawberries, blueberries, whatever you have.
Just goes really really well.
Then with a whisk just mix it together.
If you see any lumps just go in with your fingers and break them up.
That’s no problem.
Ok that’s it, then we go back in with our peaches.
Give it a little bit of a stir up in that lovely sauce.
And then pop it straight into your baking dish.
So fun fact about this dish, my mom used to make all of her cobblers and crisps in the
80’s in this dish so I took it from Wexford, Ireland back to Los Angeles, with me.
So you just wanna bake those, by themselves for a few minutes, let the sauce thicken and
peaches break down.
And while they’re doing that we’re going to whip up our cobbler topping.
It really takes no time at all.
So into our bowl I’m going to add in our flour.
Little bit of sugar.
Baking powder.
Little bit of baking soda.
When you’re doing raising agents always level off your spoon, it’s really important.
Less is more when it comes to raising agents.
And then a little bit of salt.
Gorgeous.
Then I’m gonna give them a little stir.
And into this we’re going to add in butter.
Kinda cold cubed butter.
Then with your fingers you wanna rub in your butter until it resembles, kinda coarse breadcrumbs.
Big lumps and small lumps.
You don’t want to overwork this because you don’t want the butter to melt underneath
your fingers.
Gemma, I’m smelling peaches.
Peaches for our peach cobbler.
Gemma and the team went crisp, crumble, cobbler, pie crazy.
Yeah, what were we saying, we made over 50 recipes.
Yeah so you’ll have to go over to BiggerBolderBaking.com right now and let us know what you want to
see made into a video.
Comment below.
Yeah all brand new and just for the summer.
Alright we’ll be back for the tasting.
Come back when it’s ready.
Alright George.
So when it looks like this we’re going to add in our yogurt.
It’s really fast you’re just waiting for this to kinda clump, You can also do this
whole thing in a food processor and that’s really easy too.
But it’s probably just as easy by hand.
So there we go, that’s it.
Let me go grab our peaches.
Oh wow they look delicious.
So just scatter your cobbler on top of your peaches.
This is a rustic dessert so lumps and bumps and all that stuff will look lovely.
And then, back in the oven until our peaches get lovely golden brown that cobbler topping
gets lovely and crispy.
Until then we’re gonna come back with vanilla ice cream.
This is gorgeous and bubbly, fresh out of the oven.
So I’m gonna get a nice big scoop and some vanilla ice cream.
And I think that bite is for me.
Oh there you go Kevin, good timing.
As always.
What do you think?
I love it, I got to try some the other day but, the peaches are sweet, the topping is
crisp and just go so well together.
Like this is a killer summer recipe.
Absolutely.
Check out our website for all our other summer recipes, let us know what you think and maybe
we’ll make more of them into videos.
We’ll see you back here really soon.
Oh this is delicious.
The peaches are so good.
Give me some more.
Oh that’s a big one.