Fun with Baking
A new poster here..
So, I had an excess of peaches. It happens when I spot that 30 peaches are only €5. I've had an excess of other fruits, and sadly they usually go bad before I can bake with them. Or I eat them all. This time I was determined to use these peaches before they went. So I searched through my rarely used baking section of my personal cook book, and I found a recipe for Cobbler. Technically Blackberry Peach Cobbler, but I didn't have blackberries, and I had more peaches than was require by the recipe. I wanted to use as many as possible, so I made this into a straight Peach Cobbler. I made a few other alterations, as well. So, here we go.
Peach Cobbler
Ingredients
2 tablespoons cornstarch
1 1/2 cups plus 1 teaspoon sugar
3 lbs and some peaches (about 10 or 11), pitted and cut into wedges
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons milk
Directions
Preheat over to 220 C (about 430 F). Smear anti-sticking stuff to a big dish, because there are a lot of peaches (original recipe calls from something with a 3 quart capacity).
Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add peaches and toss to combine well. Transfer to your big ass baking dish and bake for about 10 to 15 minutes (or until just bubbling).
While the fruit bakes, whisk together flour, baking powder and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms. (This happens really fast, so you shouldn't have to stir long).
Drop dough onto hot fruit mixture in mounds about 1/3 cup each, then sprinkle dough with remaining sugar*. Bake cobbler until top is golden, 25 to 35 minutes.
*I actually probably used more than alloted here, because I like things sweet, darnnit!
Also, I used fake sugar that works well with cooking, as that's a whole lot of sugar and we're trying to cut bake on the real sugar a bit. But I'm sure it works just fine with normal sugar. :)
x-posted to recipebuddies and wyldirishtric
So, I had an excess of peaches. It happens when I spot that 30 peaches are only €5. I've had an excess of other fruits, and sadly they usually go bad before I can bake with them. Or I eat them all. This time I was determined to use these peaches before they went. So I searched through my rarely used baking section of my personal cook book, and I found a recipe for Cobbler. Technically Blackberry Peach Cobbler, but I didn't have blackberries, and I had more peaches than was require by the recipe. I wanted to use as many as possible, so I made this into a straight Peach Cobbler. I made a few other alterations, as well. So, here we go.
Peach Cobbler
Ingredients
2 tablespoons cornstarch
1 1/2 cups plus 1 teaspoon sugar
3 lbs and some peaches (about 10 or 11), pitted and cut into wedges
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons milk
Directions
Preheat over to 220 C (about 430 F). Smear anti-sticking stuff to a big dish, because there are a lot of peaches (original recipe calls from something with a 3 quart capacity).
Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add peaches and toss to combine well. Transfer to your big ass baking dish and bake for about 10 to 15 minutes (or until just bubbling).
While the fruit bakes, whisk together flour, baking powder and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms. (This happens really fast, so you shouldn't have to stir long).
Drop dough onto hot fruit mixture in mounds about 1/3 cup each, then sprinkle dough with remaining sugar*. Bake cobbler until top is golden, 25 to 35 minutes.
*I actually probably used more than alloted here, because I like things sweet, darnnit!
Also, I used fake sugar that works well with cooking, as that's a whole lot of sugar and we're trying to cut bake on the real sugar a bit. But I'm sure it works just fine with normal sugar. :)
x-posted to recipebuddies and wyldirishtric