Tuesday, September 6, 2011
I always like to bake with fresh peaches each late summer/early fall and I usually make a peach pie. It is one of my personal favorites and a great excuse to use delicious fresh peaches. Over the weekend I was hungry for a dessert and decided to try something different.
I went to Food Network in search of a recipe and this one got great reviews. One comment I read several times is too much cinnamon. I decided to make the recipe as originally stated and I am so glad I did. I loved the cinnamon and I thought the brown sugar really made this recipe special; both in the filling and cobbler crust. The crust browned beautifully and that last sprinkle of brown sugar gave a nice sugary coating to the top.
5 Fresh Peaches - Pitted, Peeled And Thinly Sliced
¾ cup Brown Sugar
1 tsp Cinnamon
1 tsp Vanilla
1 Tbsp Flour
1 cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
3 Tbsp Brown Sugar
4 Tbsp Unsalted Butter, cut into small pieces
⅔ cup Buttermilk
1 Tbsp Brown Sugar, for topping
Whipped Cream or ice cream
Preheat the oven to 425 degrees F.
Generously spray or butter a 1 ½-quart shallow baking dish. Sprinkle peaches with brown sugar, cinnamon, vanilla, and flour. Mix gently until a thick syrup forms. Pour into prepared pan and bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. I prefer my fingers; i just think it gets more evenly mixed. Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with ice cream or whipped cream