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Posts Tagged ‘peach’

Cobblers and crisps are the highlight of summer desserts for me. I love that so much fresh fruit is available,  that you can mix and match fruits based on what you have on hand and I love how easy they are to prepare. If I had to pick a favorite, it would definitely be peach cobbler. After all, I did grow up in Georgia!

The farmer’s markets here have been overflowing with South Carolina peaches. After a few weeks of eating peaches plain, with yogurt and on oatmeal, I developed quite a craving for peach cobbler with ice cream. I prefer cobblers with a biscuit topping rather than the pie crust topping and this recipe from Southern Living looked perfect for my peach cobbler craving.

It was very easy to assemble (like the name implies) and the most time intensive part of the whole process was peeling and slicing the peaches. I halved the original recipe because it would be trouble if we had a whole batch in the house! The half recipe was perfect for about five servings.

This peach cobbler was wonderful served warm with a generous scoop of vanilla ice cream! I will be keeping this recipe on hand for when I need a quick cobbler fix!

One Year Ago: Grilled Fig and Prosciutto Pizza
Another Favorite Peach Dessert: Blueberry Peach Crisp

Easy Peach Cobbler
(Recipe source Southern Living)

Ingredients:

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Directions:

Preheat oven to 375 degrees.

Melt butter and pour into a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder and salt. Add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar (I reduced this a bit – used more like 3/4 cup), peach slices and lemon juice to a boil over high heat, stirring constantly. Pour over batter (do not stir). Sprinkle with cinnamon and nutmeg if desired.

Bake at 375 degrees for 40 to 45 minutes or until golden brown. Serve cobbler warm with ice cream.

Yield: 10 servings

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blueberrypeachcrisp

Some of you might remember that Brandon and I recently moved to Charlotte, North Carolina from Birmingham, Alabama. One of the things we were looking forward to most about the move to Charlotte was being close to great outdoor activities. Last weekend we decided to head to the Pisgah National Forest to hike and camp.

jensulmountain

We were extremely pleased to discover that it’s blueberry season in the mountains and the trail we hiked was FULL of blueberry bushes. You would not believe the amount of blueberries we saw – mountains full! We snacked on blueberries on our hike in and out from our campsite and picked two gallon bags full to take home. It was totally worth the extra weight in our packs!

brandonmountain

So despite being tired from the weekend on Sunday night, I was eager to bake something with my blueberries. I had been planning on making a peach cobbler and had some peaches in the fridge. I was looking for blueberry peach cobbler recipes online when Brandon mentioned he preferred cobbler with “crunchy topping.” I informed him he had a crisp in mind and began looking for crisp recipes. I saw this recipe on Use Real Butter and knew I would look no further.

It was awesome. The flavor of the blueberries really shined and the pecans added just the right nutty taste. You don’t toast them before adding them to the crisp topping but they get a great toasted flavor as they bake. With a scoop of ice cream, this is a heavenly dessert!

Blueberry Peach Crisp
(Recipe source Use Real Butter, originally from Fine Cooking)

Ingredients:

2 ounces (1/2 stick) unsalted butter, softened – plus more for greasing pan
3 ounces all purpose flour (this is a little shy of 3/4 cup)
1/2 cup light brown sugar, packed
1/2 teaspoons cinnamon
1/4 teaspoon salt, divided
2/3 cup pecans, coarsely chopped
3 cups (about 1 pound) blueberries, rinsed and picked through
3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick
1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon ground nutmeg

Directions:

Preheat oven to 375 degrees. Butter a 9-inch square pan, or a comparable size baking pan (I used an oval baker).

To make the topping, mix together flour, brown sugar, pecans, cinnamon and 1/8 teaspoon salt. Work butter into the mixture until clumpy.

For the fruit, mix together blueberries, peaches, sugar, cornstarch and nutmeg. Pour into prepared pan and spread evenly.

Sprinkle topping over fruit and bake for about 40 minutes, or until topping is lightly browned. Serve warm with ice cream.

Yield: 6 servings

blueberriesandpeaches250

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