So easy and yummy! The filling tasted flour-y to me–especially since there’s biscuits on top. Local peaches are definitely an option in Ohio. You might want to check out the comment guidelines before chiming in. It was beautiful with raspberry ice cream. PA peaches and berries growing here. I think I’m going to get anew cast iron skillet and make it in it. my top was crispy but then gummy underneath in a way that I did not enjoy…i think because i used less sugar & was not sure about the corresponding water ratio. of flour instead. Let cool at least 20 minutes before serving. Thanks, Deb! Will let you know how the ladies like it. Batter is beaten 2 minutes, then eggs added and beaten another 2 mins.! Too much of one fruit over the other? 1/2 cup buttermilk. Peach Cobbler by Brown Eyed Baker 21. But still delicious. I don’t think they minded meeting their end this way, do you? I love peaches + raspberries, Deb, and now I can’t wait to try them with blueberries, too! I made a blueberry and peach crisp last night! We had so much fun. We are on our third cobbler. Thanks, p.j. But I still prefer some baked fruit dishes loose; the taste of thickened fruit isn’t always pleasant, or as clean/clear as these peach juices with lemon were. (I cooked it in a 9×13 pan for 70 minutes and let it firm up for a couple of hours before serving. A family cooking and food blog with hundreds of healthy, whole-food recipes for the home cook. It was a dish I made with a two month old last year. My grandmother and mother both made cobblers with homemade pie crust strips so that’s the way I grew up knowing cobblers. Last year I froze a bunch of peaches and blueberries, then promptly forgot about them. With billows of whipped cream. I think this would be great will all peaches or with peaches + blackberries. Finely grate the zest of 1 medium lemon into a large bowl, then squeeze the juice from the lemon into it. Looks yummy, Deb. I think I’ll suggest they eat this with their shirts off. Thank you, thank you, thank you for the inspiration! A previous comment on August 30, 2015 from Val stated, “I made a few adjustments and prepared GLUTEN FREE! (only difference was I used 7 large peaches instead of 10) And in South Carolina, where we are in absolutely no shortage of peaches, I have no excuse not to try this! I tried this with the cobbler last night and it was delightful! Can limes be used instead of lemons? But I’m a sucker for anything with oats! To wit, prior to stumbling upon this curiosity in the wonderful A Boat, A Whale and a Walrus, an assembly of … Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. I halved it since I had only a few peaches. Do you think the cobbled topping will work with medium stone-ground cornmeal? Mmmmmmmm. Hi Christine — Definitely use a lower temperature if this is not working in your oven. Thanks for the idea. pan are you using? smitten kitchen. And if you want to read the short poem, here’s the link I actually made while cooking dinner at the same time ;) Glad I subscribed to your newsletter to see this one. Specifically wondering about using a combination of oat and almond flour. Remove from the oven and cool on a wire rack. Made it in a large oval gratin dish. Anything sitting on a damp fruit filling is going to eventually get soft, this topping, being thinnish, will likely do it sooner than a pie crust or traditional dumpling topping. In fact, I think my boys would adore this. The number of days above 90 degrees finally peters off. I am an American in the UK for a year and all my cookbooks are back home, so online recipes are wonderful, especially yours. Deb, your problem reminds me of people who go on a fabulous trip to Europe or S America or wherever and come home complaining of jet lag. The genius of this recipe is confining the added sweetener to the batter, limiting the sloshing juice problem while preserving the beautiful texture of the peaches. Perfect solution to “what should I make to take to dinner Saturday nite?”. I had a question about the hot water step at the end… I didn’t dribble all of it as it seemed like a lot. I love your recipes. Came out great! I doubled the amount as many suggested but I think it was too much. I made both yesterday and last week with my CSA peaches and blueberries. OH MY! Bonus: This works with any kind of milk, dairy or non-dairy. Such a good, quick trick for summer fruits. I wonder if you could make it with other stone fruit or berries. I wasn’t planning on baking yet but this is too fantastic to not. make choices here I can feel good about — when either of my kids let me. =]. Also, I cooked it a full 60 minutes and while the crust was brown-golden it is not what I would call a crispy crust. I searched for peach cobbler on your site, since our tree has yielded a bumper crop of peaches. Jul 29, 2019 - I cannot resist a recipe that promises an odd outcome. Transfer skillet to oven and bake until biscuits have browned slightly and interiors aren't gooey when poked with a knife, 12 to 15 minutes. I only made one change, and I recommend others do it too – I added 1 tablespoon of tapioca to the peaches and lemon zest; this really helped solidify the fruit underneath, and it still tasted freakin’ great. I made it with strawberries since they are abundant and tasty at this time of year. It’s very similar to a blueberry cobbler I make. It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. When we returned home, I sprinkled the top of the cobbler with reserved sugar and hot water and baked it off. Maybe I’m just too southern to appreciate anything but a plain ‘ol cobbler. I wil have to work on a gluten free variation of this recipe. Woke up to a soggy mess. Might they have been thicker this time? I also had some cherries I froze earlier in the summer and threw a handful of those in with the peaches, a combo of regular peaches and white. Came out perfectly and it was a huge hit at a party. thanks. Make the batter: With an electric mixer, beat butter and 3/4 of the sugar (1 1/2 cups if you use the full amount; 1 cup plus 2 tablespoons if you reduce it as I did) with sugar until sandy, about 1 minutes. Slurp! My nectarines were rock hard going in, and some of them remained crunchy, but a most of them softened. I just made this. Mmm looks good. Thanks! About to take it out of the oven. Just a teense. Can’t wait to eat it later! . I love that so many readers have never used a biscuit crust on a cobbler before! Peach Cobbler Cupcakes by Cupcake Project 22. I’m playing with the idea of putting in covered casserole and slow baking until the fruit is cooked/soft. Such a difficult choice. 1 pint (about 2 cups) blueberries, rinsed and dried Thanks! Could I throw it in a food processor to make it more fine, but I don’t want to end up with cornmeal dust. Ingredients: Filling-2 cups fresh blueberries-2 tablespoons Splenda Granulated (or sugar) It was a very easy recipe and came out well. I was on an island in Maine this weekend, and picked bunches of peaches and blueberries from the yard. Would I be correct if I assumed that nectarines would also work in this recipe? The parts that were cooked through were delicious though! Deb frequently posts amazing fruit desserts, and this is no exception. Delicious! Do you have any ideas on how I might salvage this dish? Adrienne — I think they’d be just fine. I might have to try that one. As it is winter in Perth, Australia I made it with rhubarb and raspberry, using orange juice and rind as the liquid. Lisa. Completely perfect for my Husband and me – he’s so into blueberries and I am a sucker for peaches. We’re in peach heaven here, too. Uh, you just went on the trip of a lifetime and I should feel bad for you??? Thanks! Will a whip do? Thank you, Deb! What I’ve ended up doing is buying enough for dessert and sawing them into pieces to grill. Absolutely delicious!! Thank you. It was also VERY sweet, even with the reduction in sugar to 1-1/2 cups. The flavors were great though! Delicious! This was a raving success! Peaches are in season in Colorado and SO AMAZING. Zest and juice of 1 lemon Assemble cobbler: Plop the batter in a large blobs over the peaches. Can I make this absolutely wonderful dish, that we’ve been eating for breakfast and dessert, with apples? I did share one of them with my cousin and three dinner guests tonight…but it was tough. The thing that always frustrates me about cobblers in particular is that they get inedibly mushy basically overnight–which is always a shame when one of my favorite things about summer fruit dessert is an excuse to have them for breakfast. His version is very deliberately lighter and less sugary than the average cobbler and my family loved it. :) YUM! Would you happen to know for how long it stays crispy? This was pretty easy to put together, and the results included perfectly cooked peaches (I strongly enforced the 30 min waiting period), fluffy cobbler, and the promised crispy crust on top. Do you think that would work? I accidentally peeled all the peaches, which added prep time, but the cobbler came out just lovely. BTW – if you happen to find yourself in the Midwest/Michigan in July, look for Red Haven peaches – freestone and super sweet. I did 1 1/2 proportion of the biscuit batter. For the cornmeal biscuit topping I am using Bob’s Red Mill Blue Cornmeal. Big hit at the family barbecue served with vanilla ice cream . The slices come off off much more cleanly like this. Made this over the weekend to bring to a games night. Thanks for sharing. But luckily I made extra biscuit topping so it sopped up some of the extra blue juice. I cut batter recipe in 1/2 and like Lisa O, I did not use all the batter because of clear instructions. So glad a friend told me to stop by! Again, still very delicious, but might need longer cooking times. I’ve been thinking about blueberry pie lately, but now I’m thinking cobbler!! I halved the peaches and added ME wild blueberries; I, also, used Turbinado sugar on top. the 2nd avenue deli cookbook has a delicious peach blueberry crunch recipe that has been good to us; maybe we’ll try this next time we have a peach-and-blueberry craving! smells divine and yes to the cornmeal biscuits! john burke — I find this too about tapioca. Your subtleties are always magic (ex: for sweetness reasons, use the dollop of cream vs. the ice cream). I really want to try this, and using the right summer fruits this time instead of substitutes. Thank you (again!) I tried it this morning for breakfast and it was great. It was AMAZING!! It quite literally is something I’ve been longing for for the better part of a year. Not bad, but not great. Dec 17, 2020 - recipe index. It made a lovely two person dessert, loved the crust. The biscuit topping was out of this world! Next time I will use less my opinion it doesn’t need a whole lot as the peaches are so lovely sweet standing alone. thanks again for another smashing recipe! I reduced the sugar too and only had half the amount of peaches i was supposed to but theres no way a little detail like that was stopping me :). It was delicious. This year I rushed home to make the cobbler as a breakfast treat and my oven took a dive! Never mind those three thousand other pressing things I have to do. Hands down. This did not turn out at all for me. I was wondering why it didn’t look right until I checked the recipe again after it was in the oven. The cobbler looks fabulous. Now that peaches are hard to come by in the midwest I’m wondering if you think apples would work? i have to admit i was a bit hesitant about the biscuits so didn’t use quite as much as the recipe called for. Tomorrow, I get to engage in significant oven cleaning- yipee! Ohhh man, I need to stop visiting your site until I’m done being pregnant. Oh my goodness. (See above: mop and new shirt.) I made this yesterday for my hubby and brought left overs into the office. This is very similar to my great-grandmother’s cobbler recipe. Good. This was absolutely FANTASTIC! it looks promising, but the biscuit dough seemed very dense. I am having the exact same “dilema” with the peaches and blueberries ripening too fast this week…. I’m not much of a baker, but I really want to expand my baking horizons. That’s the thing about peaches that makes it impossible (IMPOSSIBLE I say! I’ve never tried a cobbler with biscuit topping like this – will definitely give it a go. I thawed for about 30 minutes before using, drained off the excess liquid, and dried the fruit as best as I could. Both the top and the bottom of the canned peaches are enveloped in that sugary, buttery top, … YUM!! My 5-star review is for the ice cream only. I love cobbler, peach especially. Of course I didn’t realize it wasn’t fully cooked until we ate a few servings from the end which were fine. It was just bliss all around. So, is it this recipe or the bourbon peach hand pies? To wit, prior to stumbling upon this curiosity in the wonderful A Boat, A Whale and a Walrus, an assembly of … Any risk of that here? I’m used to making things in a 9×13 i don’t think i even own a 2 quart! Adapted from The Lee Bros. delightful Simple Fresh Southern. 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