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| Peach and apricot cobbler, just out of the oven. I've made this many times. I'm repeating the recipe that I posted in 2008. |
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| ... with real cream, whipped by hand. |
Peach (or Apricot) Cobbler
A cobbler is a baked fruit dish with a layer of fruit and a pie-crust or biscuit-like topping.
Make the filling first:9 to 10 ripe peaches or 1 1/2 lb ripe apricots
1/2 cup sugar
2 tablespoons all-purpose flour (1 for apricots)
1 1/2 teaspoons fresh lemon or lime juice
3/4 teaspoon almond extract
Preheat oven to 400°F. Peel the peaches and cut in 6-8 slices each, or cut apricots in quarters. Toss all the ingredients together in a 9-inch round or square glass or ceramic baking dish. Let stand until juicy, about 30 minutes or as long as it takes to make the topping.
For topping:
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon sugar mixed in
2 tablespoons cold unsalted butter, cut into bits
1/2 cup well-shaken buttermilk
2 or more teaspoons of cinnamon-sugar for sprinkling.
Sift together the flour, baking powder, baking soda, salt, and 1 teaspoon sugar in a bowl. Blend in the butter with your fingertips or a knife until the mixture resembles coarse meal. Stir in the buttermilk with a fork just until combined. Do not overmix.
Sift together the flour, baking powder, baking soda, salt, and 1 teaspoon sugar in a bowl. Blend in the butter with your fingertips or a knife until the mixture resembles coarse meal. Stir in the buttermilk with a fork just until combined. Do not overmix.
(Substitutes for buttermilk: Best: kefir. Acceptable: 2% or whole milk plus a few drops of lemon juice or vinegar)
Drop rounded tablespoons of dough on top of the filling; leave spaces in between the blobs to allow topping to expand. Sprinkle with remaining 2 teaspoons cinnamon-sugar.
Bake cobbler in 400 degree oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm with ice cream or whipped cream.
Drop rounded tablespoons of dough on top of the filling; leave spaces in between the blobs to allow topping to expand. Sprinkle with remaining 2 teaspoons cinnamon-sugar.
Bake cobbler in 400 degree oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm with ice cream or whipped cream.
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| A few of my wonderful fruits from the farm store. In three days we almost finished eating the tomatoes & apricots, and we used up all the plums & peaches! |
Local Scenes
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| A quiet day at Four-Mile Lake. |
Blog post and photos © 2022 mae sander
Hello,
ReplyDeleteYour cobbler looks delicious! The local farm stores are great for picking fresh fruits and veggies. I love home grown tomatoes. Great capture of the Egret and the bee on the bloom. Take care, enjoy your day!
Looks delicious and I'd love to try it if I could just find some edible peaches at the farmers markets, etc. They're rock hard this year so I'm keeping your recipe just in case...
ReplyDeleteThat looks fabulous! (So does the egret!)
ReplyDeleteThat looks so comforting. It's there a reason you peel the peaches?
ReplyDeletei love that name - cobbler! i wonder how different it is to a crumble ? :)
ReplyDeleteCobblers, crisps, crumbles, pandownies, buckles, brown-bettys. So many fruit treats! There is a distinction between a cobbler and a crumble. A cobbler has a pastry or biscuit topping. A crumble (in some places called a crisp) has a crumb topping, made of cinnamon-sugar, butter, and a little flour. These toppings taste different and have different textures.
ReplyDeletebest... mae
You have good looking produce there. I would eat a crisp, cobbler, buckle or whatever with those ingredients. Love the bird photo.
ReplyDelete