luisa_calif
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ISO: ISO your favorite Peach Cobbler Recipe (my dad has some peaches & we can't find Mom's recipe...)
- Thread starter luisa_calif
- Start date
In Search Of:
REC: Grammy's Peach Cobbler (my fave, bar none)
This was given to me many moons ago by a wonderful little old lady. It has always been my favorite, as well as the favorite of my girls, DH, and my sister's family. The only change I've ever made is in the amount of sugar (see my comments:
Grammy’s Peach Cobbler
Large can freestone peaches or 6-8 fresh peaches, peeled and sliced
2 tbl. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tbl. sugar
Mix together above ingredients and set aside.
In bowl, mix just until moist (mixture will be thin):
1 cup flour
1/2 cup white sugar (1/4 cup if fruit is ripe)
1/2 cup brown sugar (1/4 cup if fruit is ripe)
1/2 tsp. salt
1 tbl. baking powder
1 cup buttermilk
1/4 cup sugar for sprinkling
In 9x13” baking dish, melt 1 stick butter. Pour bowl mixture over melted butter (do not stir). Evenly distribute peaches over batter. Sprinkle over all with the 1/4 cup more sugar.
Bake at 400 deg. for about 30 min. or until nicely browned.
This was given to me many moons ago by a wonderful little old lady. It has always been my favorite, as well as the favorite of my girls, DH, and my sister's family. The only change I've ever made is in the amount of sugar (see my comments:
Grammy’s Peach Cobbler
Large can freestone peaches or 6-8 fresh peaches, peeled and sliced
2 tbl. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tbl. sugar
Mix together above ingredients and set aside.
In bowl, mix just until moist (mixture will be thin):
1 cup flour
1/2 cup white sugar (1/4 cup if fruit is ripe)
1/2 cup brown sugar (1/4 cup if fruit is ripe)
1/2 tsp. salt
1 tbl. baking powder
1 cup buttermilk
1/4 cup sugar for sprinkling
In 9x13” baking dish, melt 1 stick butter. Pour bowl mixture over melted butter (do not stir). Evenly distribute peaches over batter. Sprinkle over all with the 1/4 cup more sugar.
Bake at 400 deg. for about 30 min. or until nicely browned.
Luisa_Calif. - Rick Bayless's Grandma Potter's Peach Cobbler featured in Saveur scroll for recipe
I will post another link with a picture and recipe.
http://community.cookinglight.com/archive/index.php?t-59776.html
I will post another link with a picture and recipe.
http://community.cookinglight.com/archive/index.php?t-59776.html
Luisa, Here is the photo with the recipe.
http://yougonnaeatallthat.blogspot.com/2005/09/peach-cobbler.html
http://yougonnaeatallthat.blogspot.com/2005/09/peach-cobbler.html
luisa_calif
Well-known member
Thanks to you both. I've sent these on to my sister
markinhouston
Well-known member
I have settled on this as my favorite;; good luck!
World’s Best Fruit Cobbler
Use ANY fruit, such as peaches, apples, apricots, cherries, plums…
1/2 cup butter
3-4 cups fruit and its juices
1 cup sugar
2 teaspoons baking powder
pinch of sea salt
3/4 teaspoon vanilla or almond extract
1 cup unbleached all-purpose flour
1 cup milk
Put the butter in a deep casserole at least 9 inches in diameter, put it in a cold oven, and preheat to 350 degrees. If the fruit is not juicy, sprinkle it with some of the sugar and set aside for a while. Whisk together the baking powder, salt, flour, sugar in a bowl and then add the milk with extract and mix well. Mixture will be thin. When the butter has melted and the oven has reached 350 degrees, pour the batter all at once into the dish, then pour the fruit and juices into the center of the batter. Bake for 50-60 minutes, or until the batter is done and the top is golden brown. Serve hot, warm, or at room temperature.
World’s Best Fruit Cobbler
Use ANY fruit, such as peaches, apples, apricots, cherries, plums…
1/2 cup butter
3-4 cups fruit and its juices
1 cup sugar
2 teaspoons baking powder
pinch of sea salt
3/4 teaspoon vanilla or almond extract
1 cup unbleached all-purpose flour
1 cup milk
Put the butter in a deep casserole at least 9 inches in diameter, put it in a cold oven, and preheat to 350 degrees. If the fruit is not juicy, sprinkle it with some of the sugar and set aside for a while. Whisk together the baking powder, salt, flour, sugar in a bowl and then add the milk with extract and mix well. Mixture will be thin. When the butter has melted and the oven has reached 350 degrees, pour the batter all at once into the dish, then pour the fruit and juices into the center of the batter. Bake for 50-60 minutes, or until the batter is done and the top is golden brown. Serve hot, warm, or at room temperature.
Rec: Colorado Peach Cobbler, I've been meaning to post this one. It's different from the others in
that it uses an egg. I love it, sort of a cross between a cobbler and crisp. I use less sugar in the peach mixture, about 2/3 cup, depending on the sweetness of the peaches.
Colorado Peach Cobbler
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
4 cups sliced peeled fresh peaches
TOPPING:
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten
Ice cream, optional
In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. x 2-in. baking pan.
For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.
Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. Yield: 8-10 servings.
that it uses an egg. I love it, sort of a cross between a cobbler and crisp. I use less sugar in the peach mixture, about 2/3 cup, depending on the sweetness of the peaches.
Colorado Peach Cobbler
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
4 cups sliced peeled fresh peaches
TOPPING:
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten
Ice cream, optional
In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. x 2-in. baking pan.
For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.
Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. Yield: 8-10 servings.
luisa_calif
Well-known member
AND these too! Sis will have lots of choices!
Curious, I tried this last night!
It was wonderful! Although I wish I had read your note about using less sugar before I made it because it was really sweet LOL!
I usually use the recipe that Mark in Houston posted above but I have been looking for a cobbler recipe with a crust like topping ever since I had a similar cobbler at a restaurant in a small town in Missouri years ago. And this one has come the closest!
I did have to add a couple of tablespoons of water to the topping since I made it in a food processor and it wasn't coming together.
I will be making this again. Thanks for posting!
It was wonderful! Although I wish I had read your note about using less sugar before I made it because it was really sweet LOL!
I usually use the recipe that Mark in Houston posted above but I have been looking for a cobbler recipe with a crust like topping ever since I had a similar cobbler at a restaurant in a small town in Missouri years ago. And this one has come the closest!
I did have to add a couple of tablespoons of water to the topping since I made it in a food processor and it wasn't coming together.
I will be making this again. Thanks for posting!
I really like the topping on this Crumble.
It's for Strawberry Rhubarb, but I would think any fruit would be wonderful. I made it with an apricot and rhubarb and berry mix.
http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#more-242
It's for Strawberry Rhubarb, but I would think any fruit would be wonderful. I made it with an apricot and rhubarb and berry mix.
http://smittenkitchen.com/2007/05/crumbling-crisp-convictions#more-242
Hi Susie, it doesn't really come together for me, either, it's sort of crumbly. I know what you
mean about the sweetness, the peaches have been so good this year and I like things less sweet. It's hard to judge, you could probably cut it back almost half and it would still be good. I'm glad you liked it. Btw, I forgot to give credit to Country Magazine for the recipe.
mean about the sweetness, the peaches have been so good this year and I like things less sweet. It's hard to judge, you could probably cut it back almost half and it would still be good. I'm glad you liked it. Btw, I forgot to give credit to Country Magazine for the recipe.
mariadnoca
Moderator
I like this Peach Crostata Ron posted back at Gail's
Rec: Peach Crostata
Date: Wed, 30 May 2001 11:14:34 GMT
From: Ron in Worcester
Rec: Peach Crostata
Hi Michelle,
Here's one that I found on the Food Maven's (www.foodmaven.com) website. I think I posted it here before, but I can't get the epi search function to work, so I'm copying it from my files. I'll be making it again soon--thanks for reminding me!
PEACH CROSTATA
I always think of this as "beach crostata" because one August on Fire Island my housemates became addicted to it and I was forced to make it ... all ... the ... time. I mean a couple every day. It was exhausting, and pretty boring. It says a lot for the pastry that I still look forward to making it every peach season.
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
8 Tbsp. (1 stick) butter
5-6 medium peaches (preferably freestone),
peeled and halved
1/2 to 3/4 cup sugar
ground cinnamon (optional)
1 cup heavy cream, sour cream or yogurt
2 eggs
Preheat the oven to 400º F. In a mixing bowl stir together the flour, the 1/4-cup of sugar, and salt. Cut in the butter, using the tips of your fingers, until the mixture resembles coarse meal. Press the mixture evenly into the bottom and up the sides of a deep 9- or 10-inch pie plate. Make the top edge neat by pressing the side up with the side of your left index finger into the side of your right index finger (or vice versa).
Arrange the peaches over the crust and sprinkle with the remaining 3/4 cup of sugar. Sprinkle lightly with cinnamon, too, if desired. Bake for 15 minutes.
Meanwhile, in a small bowl, with a fork or whisk, beat together the cream and eggs until well blended. After 15 minutes, remove the crostata from oven, pour over the egg and cream mixture, then return to the oven for another 30 minutes.
Serve warm (not hot) or at room temperature. (The crostata is at its best if never refrigerated.)
Variation: Nectarines are a natural substitute for peaches.
Advance Preparation: May be baked several hours ahead. Can be kept at room temperature for up to 24 hours.
Serves 6
Best,
Ron
Rec: Peach Crostata
Date: Wed, 30 May 2001 11:14:34 GMT
From: Ron in Worcester
Rec: Peach Crostata
Hi Michelle,
Here's one that I found on the Food Maven's (www.foodmaven.com) website. I think I posted it here before, but I can't get the epi search function to work, so I'm copying it from my files. I'll be making it again soon--thanks for reminding me!
PEACH CROSTATA
I always think of this as "beach crostata" because one August on Fire Island my housemates became addicted to it and I was forced to make it ... all ... the ... time. I mean a couple every day. It was exhausting, and pretty boring. It says a lot for the pastry that I still look forward to making it every peach season.
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
8 Tbsp. (1 stick) butter
5-6 medium peaches (preferably freestone),
peeled and halved
1/2 to 3/4 cup sugar
ground cinnamon (optional)
1 cup heavy cream, sour cream or yogurt
2 eggs
Preheat the oven to 400º F. In a mixing bowl stir together the flour, the 1/4-cup of sugar, and salt. Cut in the butter, using the tips of your fingers, until the mixture resembles coarse meal. Press the mixture evenly into the bottom and up the sides of a deep 9- or 10-inch pie plate. Make the top edge neat by pressing the side up with the side of your left index finger into the side of your right index finger (or vice versa).
Arrange the peaches over the crust and sprinkle with the remaining 3/4 cup of sugar. Sprinkle lightly with cinnamon, too, if desired. Bake for 15 minutes.
Meanwhile, in a small bowl, with a fork or whisk, beat together the cream and eggs until well blended. After 15 minutes, remove the crostata from oven, pour over the egg and cream mixture, then return to the oven for another 30 minutes.
Serve warm (not hot) or at room temperature. (The crostata is at its best if never refrigerated.)
Variation: Nectarines are a natural substitute for peaches.
Advance Preparation: May be baked several hours ahead. Can be kept at room temperature for up to 24 hours.
Serves 6
Best,
Ron