Monday, September 23, 2013

Peach Cobbler

I found a great recipe for peach cobbler online.  This has been a hit each time I've made it since August, so I'm sharing it here for easy access.  This is a biscuit style cobbler.

First peel and thinly slice 8 medium size peaches.  Disclaimer:  That is my 2 1/2 quart casserole dish holding just 4 large sliced peaches which bring me to the large variety of peaches available in Utah.

Currently Angelus peaches are available for purchase.  These are my favorites,  They are big, colorful, and delicious.

I do mean big and I do mean beautiful.

This week I am a very lucky girl because my favorite apple, Honey Crisp, is also available.  This apple is also very big.  So much lovely goodness all at once!

Allred Orchards Fruit Barn here in Provo hands out a flyer in August letting buyers know what to expect when.  Did you even know that there were that many varieties of peaches grown in Utah?

Because my two favorites were up at the same time, I had to buy two boxes last Friday, one of peaches and one of apples.

I've been generous so they are going fast.

Back to the cobbler. Preheat the oven to 425 degrees F. If your peaches are not Angelus, peel and slice thin 8 peaches.  If you are lucky like me, peel and slice 4 beautiful Angelus peaches.  Combine the following and mix with the peaches:

1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp. lemon juice
2 tsps. cornstarch

Pour mixture in a 2 - 2/12 quart casserole.  Place in preheated oven for 10 minutes.

Now for the topping.  Mix together:

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp. baking powder
1/2 tsp. salt

Cut into flour mixture with pastry blender 6 tablespoons unsalted cold butter which has been cut into small pieces.  Then add:

1/4 cup very hot water and stir gently until just combined.

Take peaches from oven and drop spoonfuls of dough over peaches.  Sprinkle top with:

3 tablespoons white sugar mixed with 1 teaspoon ground cinnamon.

Place bake in oven and bake for about 30 minutes until top is golden brown.

Serve with a scoop of your favorite vanilla bean ice cream.  It does not get better than this!


8 fresh peaches - peeled, pitted and sliced into thin wedges (4 if you have giant Angulus)
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon lemon juice
2 teaspoons cornstarch

Combine to coat evenly, pour into 2 quart baking dish, and bake in preheated 425 degree F oven for 10 minutes.

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt

Mix together then cut in:

6 tablespoons unsalted butter which is cold and cut into small pieces

Gently fold in:

1/4 cup very hot water

Drop dough by spoonfuls over hot peaches.


3 tablespoons white sugar
1 teaspoon ground cinnamon

Sprinkle over top of dough.  Bake in 425 degree F oven for 30 minutes until top is golden.

1 comment:

Susan said...

You forgot to mention how good this recipe is made in a dutch oven. Mmm, it was divine :)