Lara in Colo Posted August 30, 2015 Share Posted August 30, 2015 I want it to be made with fresh peaches, have cinnamon and nutmeg in it, AND (here is the most important part) I want the cobbler part to be sort of a sweet biscuit that is kind of soggy with juices... Not the pie crust type, not the gummy cake like type, and not the biscuit type that is crunchy and dry. Anyone know how to make this type? Quote Link to comment Share on other sites More sharing options...
Lawana Posted August 30, 2015 Share Posted August 30, 2015 Well, this peach cobbler is fresh out of the oven. http://m.allrecipes.com/recipe/238968/jackies-fresh-peach-cobbler/ It seems to meet your criteria, though the recipe doesn't call for cinnamon. You could just easily add it. Quote Link to comment Share on other sites More sharing options...
Lara in Colo Posted August 30, 2015 Author Share Posted August 30, 2015 I found this one-- and it looks interesting-- I think I shall make two different recipes todayhttp://micuisine.com/lunapiercook/?p=653 Quote Link to comment Share on other sites More sharing options...
Amira Posted August 30, 2015 Share Posted August 30, 2015 I love this one. http://deadspin.com/how-to-make-a-peach-cobbler-so-good-youll-cry-511570311 The post is overwrought, but it really makes an excellent cobbler. Quote Link to comment Share on other sites More sharing options...
fairfarmhand Posted August 30, 2015 Share Posted August 30, 2015 Mine sounds like the one you want Peel and slice 4 large peaches. Place them in a bowl with about 1/2 cup of sugar and 1 tablespoon of lemon juice. Toss. Let them sit for about 30 minutes to get juicy. In a 9 inch square pan, melt 1stick of butter. Stir in 3/4 cup of sugar, 1 cup of milk, 1 cup of flour, 1.5 tsp baking powder and 1 tsp salt. Whisk till smooth. Dump the peaches into the batter, and sort of spread them around, but don't stir. Bake at 375 for 40-50 minutes or until browned and bubbly. Let sit for about 20 minutes and serve. ETA: Forgot the cinnamon and nutmeg...You can add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the batter when you add the salt, baking powder. 1 Quote Link to comment Share on other sites More sharing options...
myfunnybunch Posted August 30, 2015 Share Posted August 30, 2015 http://www.thegardenofeating.org/2009/07/eatwell-recipe-21-fresh-peach-cobbler.html This is very similar to the recipe that I use. The key, imo, is baking the fruit then adding the biscuit topping later. The filling has time to cook properly and the biscuits stay light and crisp without getting overdone. :) Quote Link to comment Share on other sites More sharing options...
Halftime Hope Posted August 30, 2015 Share Posted August 30, 2015 Ha! I wonder if there is a regional influence for what "cobbler" means to people. My SIL always made peach cobbler for her dad, my FIL, the kind with the bisquit topping. It wasn't until we moved in to take care my FIL and I made a fruit pie of some mind, that he came up very sheepishly and asked if I could make him a peach cobbler, but the kind made with a pie crust on top. He missed the ones that the lady in the work cafeteria made and hadn't had one since he had retired. For all those years, my SIL made him the kind she thought he liked (and I'm sure he enjoyed it, because she is a great cook) and he was too kind to say anything and ask for the kind he really liked, the kind with a pie crust. LOL -- I thought it was pretty sweet that they both loved each other in the best way they knew how. I kept his secret and kept him "well cobblered" since we had to work hard to keep any weight on his frame. 1 Quote Link to comment Share on other sites More sharing options...
zoobie Posted August 30, 2015 Share Posted August 30, 2015 Mine sounds like the one you want Peel and slice 4 large peaches. Place them in a bowl with about 1/2 cup of sugar and 1 tablespoon of lemon juice. Toss. Let them sit for about 30 minutes to get juicy. In a 9 inch square pan, melt 1stick of butter. Stir in 3/4 cup of sugar, 1 cup of milk, 1 cup of flour, 1.5 tsp baking powder and 1 tsp salt. Whisk till smooth. Dump the peaches into the batter, and sort of spread them around, but don't stir. Bake at 375 for 40-50 minutes or until browned and bubbly. Let sit for about 20 minutes and serve. ETA: Forgot the cinnamon and nutmeg...You can add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the batter when you add the salt, baking powder. This is very similar to how I make it too. I add vanilla to the batter. The crust rises to the top as it bakes. It doesn't remain on the bottom of the dish. Really good with blueberries or blackberries too. Peach-blueberry together is yum. I've even thrown in the peaches mostly frozen and it's been fine. Berries can be completely frozen. I just can't even with the nutmeg though. ;) 1 Quote Link to comment Share on other sites More sharing options...
Kareni Posted August 30, 2015 Share Posted August 30, 2015 This is very similar to how I make it too. I add vanilla to the batter. The crust rises to the top as it bakes. It doesn't remain on the bottom of the dish. Really good with blueberries or blackberries too. Peach-blueberry together is yum. I've even thrown in the peaches mostly frozen and it's been fine. Berries can be completely frozen. This does sound delicious, and I have blueberries in my freezer. What amount should I use? Regards, Kareni Quote Link to comment Share on other sites More sharing options...
zoobie Posted August 30, 2015 Share Posted August 30, 2015 This does sound delicious, and I have blueberries in my freezer. What amount should I use? Regards, Kareni It's very flexible. You want to aim for around 4 cups of fruit, but that's hard to measure with lumpy things like peach slices. Maybe 3 cups of peaches to 1 cup blueberries? :) 1 Quote Link to comment Share on other sites More sharing options...
Kareni Posted August 30, 2015 Share Posted August 30, 2015 It's very flexible. You want to aim for around 4 cups of fruit, but that's hard to measure with lumpy things like peach slices. Maybe 3 cups of peaches to 1 cup blueberries? :) Many thanks, zoobie! I may have to try this tonight. Regards, Kareni 1 Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted August 31, 2015 Share Posted August 31, 2015 My friend makes a peach "cobbler" where the topping is homemade cinnamon buns 1 Quote Link to comment Share on other sites More sharing options...
zoobie Posted August 31, 2015 Share Posted August 31, 2015 My friend makes a peach "cobbler" where the topping is homemade cinnamon buns Can she be my friend too? Zomg. 1 Quote Link to comment Share on other sites More sharing options...
Truscifi Posted August 31, 2015 Share Posted August 31, 2015 Can she be my friend too? Zomg. Seriously. :drool5: Quote Link to comment Share on other sites More sharing options...
fairfarmhand Posted August 31, 2015 Share Posted August 31, 2015 This is very similar to how I make it too. I add vanilla to the batter. The crust rises to the top as it bakes. It doesn't remain on the bottom of the dish. Really good with blueberries or blackberries too. Peach-blueberry together is yum. I've even thrown in the peaches mostly frozen and it's been fine. Berries can be completely frozen. I just can't even with the nutmeg though. ;) Yeah, I don't care for nutmeg myself either. Quote Link to comment Share on other sites More sharing options...
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