Posts Tagged by peach cobbler

Fresh Peach Cobbler

Peach Cobbler with Cream

With peaches at their peak, this is the best time of year to whip up a Fresh Peach Cobbler!  This recipe originated at the Louisiana Peach Festival in Ruston, Louisiana and was the Grand Champion back in the 1970’s. It’s been a favorite of my family for decades and I’m confident you’ll love it, too.  

Fresh Peach Cobbler

Filling:

8-9 peaches or 6 generous cups, peeled and sliced

1/2 cup of water

1-1/4 cups sugar

2 tablespoons flour

pinch of salt

1/2 cup butter or margarine, melted

Directions for filling:

  1. Cook peaches and water over medium heat until tender.
  2. Mix flour, salt and sugar. Add to peaches.
  3. Continue to cook and stir until mixture has thickened slightly – about 5 minutes.
  4. Remove from heat to cool slightly while making the pastry.

Peach Cobbler filling

 

Pastry:

1 cup flour

1/2 teaspoon salt

1/3 cup shortening

4 tablespoons cold milk

  1. Blend flour salt and shortening using a pastry cutter or a fork until it reaches a course meal texture. Add milk and knead just until blended and the dough holds together. Chill for 30 minutes.
  2. Roll out the dough on a floured surface to approximately 1/8 – 1/4 inch thick. Cut into long 1/2 inch wide strips.

Cobbler Crust cutting strips

3.   Pour half of the filling mixture into a greased 9×13 baking dish. Lay just under half of the pastry strips across the top of the filling. (These strips can be cut and placed more evenly if you’re making this cobbler to take somewhere. This random arrangement is for family at home!)

Peach Cobbler bottom layer

4.  Top with remaining half of filling. Use the rest of the strips to form a lattice-type layer or simply arrange them as desired

Peach Cobbler layer

  Peach Cobbler top layer

5.  Before baking, if desired, brush the pastry with an egg wash (1 egg beaten with 1 t. water) and/or sprinkle of granulated sugar.
6.  Bake at 350 degrees for 40-45 minutes until crust is golden and filling is bubbling.
7.  Serve warm with heavy cream,  ice cream, whipped topping or whipped cream.

 

Peach Cobbler

 

Happy New Year and Top Blog Posts from 2013

happy new year

Happy New Year to all my readers, blogging buddies, family and friends! I am so grateful to have you in my life and appreciate all of your support during this inaugural year of my blog. I appreciate you more than you could know!  Thank you!

I hope that 2014 brings you joy, fulfillment, health, and success. I pray that it is the year we will all act on our dreams, hopes and desires, and that the new year ushers in a more peaceful, stable era.

Acting on a kind request from a wonderful reader, I present to you – a roundup of some of the top posts on this blog, in the past year. The posts are drawn from the pool of my personal favorites, along with the articles that garnered the most hits and comments. I hope you enjoy, and I look forward to learning and discovering with you in the coming year. Cheers!

A Whole New Level of Frugal

RECIPE: Pepperoni Chicken Parmesan

An Adventure In Hot Chocolate

Color Run: The Happiest 5k on Earth

In Case of Emergency: ICE Could Save Your Life

RECIPE: Hummingbird Cake

Sewing? Me? Seriously?

RECIPE: Peach Cobbler with Blackberries 

RECIPE: White Clam Sauce

15 Things I Don’t Pay For Anymore

Vegemite: Foul Death Paste or Vege-“mighty” Delicious?

12 Green Women to Follow on Instagram

Fig Preserves

15 Couponing Sites and 8 Great Places to Get Coupons

RECIPE: Easy Beer Cheese Soup

Chef Secrets: A Beginner’s Guide to Extraordinary Cooking

Flu Vaccine and 5 Things to Know About the Flu and Diabetes

RECIPE:  Quick and Easy Cobbler

Eat Seasonally

“Be daring, be different, be impractical, be anything that will assert integrity of purpose and imaginative vision against the play-it-safers, the creatures of the commonplace, the slaves of the ordinary.”

 – Cecil Beaton

Peach Cobbler with Blackberries

Peach Cobbler with Blackberries

Serves 10-12
From magazine Southern Living
This is a wonderful and pretty summertime cobbler that works with your favorite combination of fruits.

Ingredients

  • 2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter (cut into pieces)
  • 1 egg yolk
  • 3 tablespoons ice cold milk or cream
  • 8 cups peaches (peeled and sliced)
  • 6 cups fresh blackberries (you may also use blueberries or a combination of berries)
  • 2 teaspoons vanilla
  • 1 3/4 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1/4 cup butter (melted)
  • 1 Large egg
  • 2 tablespoons water
  • extra sugar to sprinkle on top

Note

We happened to have fresh peaches and blackberries on hand for the cobbler this time. We've also used blueberries, strawberries and nectarines.  The original recipe calls for plums!  Use your imagination and family favorites.

Directions

Step 1 Prepare Crust: Stir together first 3 ingredients in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. Whisk together egg yolk and milk; stir into flour mixture just until dough starts to form a ball. Shape dough into a flat disk using lightly floured hands. Wrap disk in plastic wrap, and chill 1 to 24 hours.
Step 2
Prepare Filling: Preheat oven to 425°. Place peaches and blackberries in a large bowl and toss with the vanilla. Stir together 1 3/4 cups sugar and 1/2 cup flour; sprinkle over fruit mixture, and gently stir. Spoon into a lightly greased 13- x 9-inch or shallow 3-qt. baking dish. Drizzle with melted butter.
Step 3
Place dough disk on a lightly floured surface; sprinkle with flour. Place a piece of plastic wrap over dough disk. (This makes the dough easier to roll.) Roll dough to 1/8-inch to 1/4-inch thickness; cut into 2-inch squares. Arrange squares in a patchwork pattern over peach mixture, leaving openings for steam to escape.
Step 4
Whisk together egg and 2 Tbsp. water; brush dough with egg mixture. Sprinkle with sanding sugar or sparkling sugar.
Step 5
Bake on lowest oven rack at 425° for 40 to 55 minutes or until crust is deep golden and peach mixture is bubbly, shielding edges with foil during last 5 to 10 minutes to prevent excessive browning. Transfer to a wire rack; cool 1 hour.