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Plum Cobbler
- Thread starter kendall
- Start date
REC: Grammy's Peach Cobbler
This has always been one of my favorites as it was given to me by a very old dear friend. It is still my daughters' fav too. Obviously you can do the fruit of choice - this recipe shows peaches or cherries:
Grammy’s Peach Cobbler
Large can freestone peaches (or 2 drained jars Morello cherries from Trader Joes)
2 tbl. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tbl. sugar
Mix together above ingredeints and set aside.
In bowl, mix just until moist (mixture will be thin):
1 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1 tbl. baking powder
1 cup buttermilk
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 1/4 cup more sugar.
Bake at 400 deg. for about 30 min. or until nicely browned.
This has always been one of my favorites as it was given to me by a very old dear friend. It is still my daughters' fav too. Obviously you can do the fruit of choice - this recipe shows peaches or cherries:
Grammy’s Peach Cobbler
Large can freestone peaches (or 2 drained jars Morello cherries from Trader Joes)
2 tbl. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tbl. sugar
Mix together above ingredeints and set aside.
In bowl, mix just until moist (mixture will be thin):
1 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1 tbl. baking powder
1 cup buttermilk
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 1/4 cup more sugar.
Bake at 400 deg. for about 30 min. or until nicely browned.
colleenmomof2
Well-known member
I'd like it (waving hand), please!
REC: Best Peach Crumble
This is a Cook's Illustrated recipe... need I say more?? I finally had to DOUBLE the recipe because my husband was eating it in 2 sittings and I wasn't getting any smileys/smile.gif It's really easy - just read it thru first. You pre-bake the crumbly topping until it sets, meanwhile assembling the filling. Then you slide the crumb topping on the filling and finish baking - another TDF!!!!
Best Peach Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, substitute 5 10-oz. bags frozen peaches, thawed)
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lemon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
NOTE: this was DELICIOUS made with blueberries!
This is a Cook's Illustrated recipe... need I say more?? I finally had to DOUBLE the recipe because my husband was eating it in 2 sittings and I wasn't getting any smileys/smile.gif It's really easy - just read it thru first. You pre-bake the crumbly topping until it sets, meanwhile assembling the filling. Then you slide the crumb topping on the filling and finish baking - another TDF!!!!
Best Peach Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, substitute 5 10-oz. bags frozen peaches, thawed)
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lemon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
NOTE: this was DELICIOUS made with blueberries!
You bake it until it's set and it will be light brown...
amazingly enough, it doesn't get too brown in the final baking as I was afraid it would. Cook's Illustrated does such a wonderful job of trying out these recipes ahead of time that sometimes it's just a leap of faith to forge ahead and do it like they say. Trust me - this is the best crumble I've EVER had smileys/smile.gif
amazingly enough, it doesn't get too brown in the final baking as I was afraid it would. Cook's Illustrated does such a wonderful job of trying out these recipes ahead of time that sometimes it's just a leap of faith to forge ahead and do it like they say. Trust me - this is the best crumble I've EVER had smileys/smile.gif