Peach Cobbler

 Peaches are in season here now and I just can't resist a good peach cobbler. If you don't want to take time to make a pie, a cobbler is the way to go. The peaches in this cobbler are fragrant with cinnamon, and the delicious topping is almost scone like. The crisp topping is tender and buttery and a perfect crust for this dessert, plus it smells fabulous while baking.

 This Peach Cobbler is best the day it is made. After it comes out of the oven, let it cool until it is just warm, and the crust will be nice and crisp and buttery. If there are leftovers the next day, the crust softens, just like other cobblers. It is still delicious though, especially with a scoop of vanilla ice cream or frozen yogurt. I adapted this recipe from Tyler Florence, but I left out the alcohol, and I cut out some of the butter of his recipe. We didn't miss it at all. It's such a delicious summer dessert so I hope you'll give it a try.

Peach Cobbler
Adapted from Tyler Florence
Notes: You could also use frozen, sliced peaches that have been thawed. Also, you can sub half and half or milk for the heavy cream; the topping will be less rich, but will still taste great.
This cobbler can also be made in a 10 inch cast iron skillet, although, I have not tried it.

Ingredients for filling:
about 3 - 3 1/2 pounds of fresh peaches, peeled and sliced  (6-8 cups)
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter

Ingredients for topping:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 stick, (1/2 cup) unsalted butter
3/4 cup heavy cream
cinnamon and sugar for sprinkling on top, if desired

Directions:
1. Preheat the oven to 375 degrees F. In a large bowl, combine the sliced peaches, sugar, cinnamon and cornstarch; set aside.
2. In another bowl, mix the flour, salt, and baking soda together. Cut the butter into small pieces and cut into the flour with a pastry blender until the mixture looks like small crumbs. Pour the cream into the flour mixture and mix until the dough just comes together. Don't over-work the dough; this is like a very rich biscuit or scone dough.
3. Melt the 1 tablespoon of butter in a skillet over medium-low heat. Add the peach mixture and cook until heated through for about 5 minutes. Transfer the mixture to a 2 quart baking dish. Drop the dough by tablespoons full over the warm peaches. There will be gaps, but the topping spreads and puffs up as it bakes. Brush the top of the dough with a little heavy cream and then sprinkle with cinnamon and sugar, if desired.
4. Bake in the oven, on a baking sheet until the cobbler is browned and the fruit is bubbly, about 40-45 minutes. (The filling will bubble over the edge of the pan.) Serve warm with ice cream. So yummy!

Note: If you have a fruit peeler that will peel the delicate skins of peaches, you are all set. But if not here's what you do. Bring a large pot of water to a boil. Fill a large bowl with cold water and ice so you can cool down the peaches. When the water is boiling, drop the peaches in the boiling water and boil just for 45-50 seconds. Quickly lift the peaches out of the water and place them in ice water to stop the cooking. Leave them until they are cooled down. Remove peaches from water and they will now peel easily with a paring knife.

Peach Pudding Dessert

 I almost decided not to share this recipe because I've had it since my first year of marriage. I don't remember where the recipe came from, but I began making it in 1978, and husband loved it then as well as now. I use more peaches than what the original recipe calls for, and I added vanilla to the topping. Peach Pudding Dessert is almost like a cobbler. It's definitely not a gourmet dessert, but it is one of those gooey types that tastes best with a big scoop of vanilla ice cream next to it. I guess you could call this a pantry dessert. It is made with ingredients you already have on hand. Canned peaches are used in this recipe. I know some of you all may not approve of using canned peaches, but you may substitute frozen ones that have been thawed, if desired. The batter goes into the baking dish first. Then you place the peaches over the batter. Weird, right?

 Next, you mix brown sugar and cinnamon together and sprinkle it over the peaches. Then, you pour a cup of boiling water over the whole thing and put it in the oven! Crazy yes? But just let it bake away about an hour in the oven, and see. The cake like topping will be on top, and then the peaches and the sweet brown sugar, cinnamony pudding on the bottom. That is the star of this dessert. The topping is just a dense, cake like batter, but the real treat is the peaches and that brown sugar 'pudding'.

 So you see why I'm still making this dessert after all these years. My husband requires it. Yes, there are prettier desserts, and yes there are more delicious desserts. But this is good too, so every once in a while my husband will  ask for this Peach Pudding Dessert, and I'm happy to oblige. A big scoop of this dessert, nestled in a bowl with some vanilla ice cream, or frozen yogurt, makes us very happy. Let me know if you give it a try!

Peach Pudding Dessert
origin unknown to me

1 cup all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
3 tablespoons vegetable oil
1 can (29 ounces) drained -you may not need all of them (or use frozen peaches that are thawed)
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1 cup boiling water
1/4 cup chopped pecans - optional , I've never used them

Preheat the oven to 350 degrees F. In a bowl mix the flour, sugar, baking powder and salt. Stir in the milk, oil and vanilla. Pour batter into an 8x8x2 inch baking dish and smooth. Arrange peaches over the batter, placing them close together. In small bowl, mix the brown sugar and cinnamon together. Sprinkle it over the peaches. Pour the 1 cup of boiling water carefully over all. Bake for 60-70 minutes until a tooth pick inserted in the cake comes out clean. There may be some pudding mixture on it but the dough should show done. Serve warm with vanilla ice cream. Enjoy!

Peach Galette

I love fruit pies, but I don't like making them. Don't get me wrong, I do occasionally make a pie, but they can be rather time consuming, and I'm an impatient cook. But I love buttery, flaky crust and fresh, in season fruit together. This past week I purchased some humongous, juicy, Missouri peaches at the farmer's market, and knew I'd have to make a pie. They aren't the first peaches we've had, but the others have ended up sliced over ice cream, or just eaten out of hand. I wanted pie this time, but maybe a galette instead. A galette is less intensive to make since you only need the bottom crust. It is also known as a crostata, or a rustic fruit tart. There's even the option of using refrigerated pie crust from the store. But I wanted to make my own crust for these amazing, juicy peaches. And the peaches were so juicy that the crust on my galette leaked, a lot. Even then, there was still plenty of juice left in the pie. Actually, I've made two of these this week; one was peach and blueberry. Both were fantastic and my husband is practically begging for another. Hmmm, I think apple will be next!

Roll out the crust to about 13 inches in diameter. Top with sliced peaches that have been sweetened. Keep them in the center with about 3 inches of an edge all the way around.

Fold over the edges and just kind of pleat the crust and pinch the pleats together. Sprinkle with a little sugar if desired. Bake until the crust is golden. Let it cool! There is so much juice that you'll lose a lot if you cut it too soon. Here's the recipe.

PEACH GALETTE

from Lynda's Recipe Box

CRUST:

1 1/4 cup flour

8 tablespoons (1 stick) unsalted, cold butter, cut into smaller cubes

1/4 teaspoon salt

4-6 tablespoons ice cold water

In a bowl mix the flour and salt together. Add the cold butter and cut into the flour with a pastry blender. If the butter gets warm, chill the flour mixture before adding the water. Add 4 tablespoons of ice water and quickly work into the crust to bring it together into a ball. Add more water if needed. Don't overwork the crust. Place crust on plastic wrap and flatten it into a round disk.Wrap tightly and place in the refrigerator for at least an hour. When ready to form the crust, take it out and let it set on the counter for about 20 minutes. Flour a work area and roll crust into a 13 inch circle. Line a baking sheet with parchment paper. Transfer the crust to top the parchment paper.

PEACH FILLING:

2/12 - 3 cups of fresh peaches, peeled and sliced- or other fruit or berries

1 tablespoon fresh lemon juice

1/2 cup granulated sugar

1/4 teaspoon ground cinnamon

2 tablespoons cornstarch

Mix the cornstarch, cinnamon and sugar together in a bowl. In another bowl slice the peeled
peaches into large slices. Sprinkle the peaches with the sugar mixture and mix together. Spoon the peaches onto the center of the rolled out crust. Fold the crust over the fruit and pleat it together. You can sprinkle sugar on the crust, if desired. Bake in a preheated 400 degree oven for 40 - 50 minutes, or until the crust is golden. Remove from oven and cool. Enjoy with ice cream or whipped cream!

NOTE: Be sure to measure your crust; if it is smaller than 12 inches, you'll need to use less fruit.