Peach Cobbler and the Cake Batter Topper

I’m came across a drawer full of peaches in the fridge the other day while I was scavenging for a quick lunch. Who knows how long they had been in there, but I knew their shelf life was fast approaching. You know where this is going right? Peach cobbler time! I didn’t have enough dough to do a whole pie so I dashed to the computer and looked up the easiest, FROM SCRATCH, peach cobbler recipe I could find. Little did I know this search would lead me to my new favorite website of the moment. Cook Like Your Grandmother!

http://cooklikeyourgrandmother.com/

It’s everything you could ever want to cook/bake/prepare FROM SCRATCH! Because let’s face it, if you can use Crisco to oil up your carburetor, do you really want to make your food with it? “Well Margs, when you put it that way…” Moving on and away from the soapbox.

This recipes was unbelievably easy and only took me about 15 minutes from prep to “sauna city” for the cobbler. Quick and painless. The magic number is 3/4.  Before you start the actual cobbler, put the baking pan with 1/4 cup of butter into the oven while it preheats at 350 degrees.

By the time you're ready to pour the cobbler ingredients in, the butter will have melted and made a nice coating on the bottom.

Next, start with about 5 or 6 peeled peaches. I think the easiest way to get the skin off a peach is to boil it in water for about 1 minute. Then rinse it off with cold water. It’s borderline inappropriate how easily the peel slides off.

You can actually use this technique for tomatoes too.

What's the quip about the prom dress?

Put them in a bowl and mix then with 3/4 cup of sugar.

Stir it all together and set aside.

It’s time to start the batter.  This was little different from my pie crust experience.  There’s no kneading or need for temperature control.  Just add 3/4 cup of flour, 3/4 cup of sugar,  and 3/4 cup of milk with 2 teaspoons of baking powder and a dash of salt and stir.

Mix the batter until it's smooth.

Now, check the oven because the butter should have melted.  Make sure the melted butter is evenly distributed in the dish.  Then added the sugar coated peaches.

After that, pour the batter over the top of the peaches, but do not stir them together.

The batter is supposed to remain on top like a pie crust.

Set the timer and wait about 40-45 minutes.

Tangent time: Has anyone seen the movie “TiMER?” My friend Lala told me about it and now I highly recommend this flick! If you could have a timer implanted into your wrist to tell you the exact moment you’ll meet your soul mate, would you do it?

http://www.timerthemovie.com/

You could actually START watching this movie while you’re waiting for the cobbler to bake…

The crust/batter/topping should be golden brown and slightly cracking on the top.

Also your kitchen should smell like your favorite childhood memory. Oy the was wicked sappy. Sorry about that.

Here's another vantage point because this thing was so very very scrumptious it deserved two photos.

What surprised me about this recipe was how the batter turned out.  In my experience with cobblers the crust is kind of crumbly like pie crust and brown sugar sprinkled across the top.   In this version, the batter was more like a cake.  It was fluffy and not flaky and dry at all.

It's hard to see the cake-like texture, but clearly it was a hit.

Next week I’ll take falls favorite fruit and the prodigal son of autumn: the apple pie.

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9 responses to this post.

  1. Posted by Jessi on October 2, 2010 at 9:37 pm

    You’re out of you mind for attempting this and I hate that im not there to be your taster. Hurumpf. Miss you!!

    Reply

  2. Posted by Jan Hazlett on October 3, 2010 at 1:00 am

    And Oh, Yes, it was that good!

    Reply

  3. If you liked the cobbler, I’ve got to suggest the tarte tatin, which I also call upside-down apple pie.

    Glad you liked the cobbler. I’ll tell my wife she’s got another fan. (That was her recipe.)

    Reply

    • This was such a fabulous recipe! Hugs hit in my household. Also, I absolutely love your website and blog! So very happy I stumbled upon it. It’s wonderful to have a baking resource like that. Really great!

      Reply

    • PS I would love the upside-down apple pie recipe! I just went to an apple fest and bought a bunch of paramount apples in the hopes of finding something delicious to bake. I am all ears. Thank you!

      Reply

  4. Posted by Lala on October 4, 2010 at 7:14 pm

    Sign my up for quality control! I want to be a taste tester!

    Reply

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