Peach Cobbler
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My friends know me well. They know if they invite me over and I see that they have bushels of fresh-picked peaches just waiting for a home that I will offer my own kitchen counter space to take some of those gorgeous peaches off their hands. Such sacrifice, yes, I know. ;-) (Thanks Suzanne!)
Peaches, nectarines, and all manner of stone fruit are glorious in summer. Here is a simple and delicious peach cobbler recipe that we've used for several years. Feel free to experiment with the ratios and the fruit. You can easily add in some blueberries or nectarines. If your peaches aren't perfectly sweet to begin with, you may need to add more sugar to the filling.
Peach Cobbler Recipe
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Use ripe, sweet, flavorful, firm peaches. The cobbler will only be as good as the fruit going into it, so taste test your fruit first. The best peaches to use with this recipe are yellow peaches. White peaches, although delicious on their own, are too delicate and don't hold their flavor as well as the yellow when cooked.
Preparation and cooking time: 1 1/2 hours.
Ingredients
- 4 lbs of ripe yellow peaches, peeled, pitted, and sliced into 1/2 inch thick wedges
- 1 cup sugar, divided 2/3 cup and 1/3 cup
- 1/2 cup quick cooking (instant) tapioca
- 1 teaspoon grated lemon peel
- 1 1/2 tablespoons lemon juice
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 3/4 cup (6 oz) butter, cut into 1/2 inch chunks
- 2/3 cup whipping cream
Method
1 In a large bowl, mix peaches, 2/3 cup sugar, and the tapioca, lemon peel, lemon juice, and vanilla. Let stand at least 15 minutes or up to 30 minutes to soften the tapioca, stirring several times.
2 In another bowl, combine flour with remaining 1/3 cup sugar, the baking powder, and nutmeg. With a pastry blender or your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Add cream and stir just until dough holds together.
3 In a buttered shallow 2 1/2 to 3 quart baking dish, spread fruit level. Using your hands, crumble dough evenly over fruit.
4 Bake in 350°F oven until fruit mixture bubbles in center and topping is golden brown, 50-60 minutes.
Delicious with vanilla ice cream or whipped cream.
Serves 8.
Adapted from a recipe in the July 2004 issue of Sunset Magazine.
Links:
Grilled peaches with bourbon vanilla whipped cream from The Kitchn
Plum and peach crisp by Heidi of 101 Cookbooks
Peach cobbler recipes from Food Blog Search
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What is a good alternative to instant tapioca?
You can use corn starch or all-purpose flour. Typically the substitution ratio is half as much corn starch for the tapioca (1/4 cup to the 1/2 cup) and a one to one ratio for flour (1/2 cup in this case). But I haven't tried recipe this with these thickeners so I don't know how they will turn out. Something tells me that 1/4 cup of cornstarch is a bit much for this, I might start with 3 Tbsp and see how that turns out. ~Elise