Home     About Us     Chew on This     Who Knew?     Pied Piper     Thoughts

Monday, August 29, 2011

Chew on This | Best Ever Peach Cobbler



My neighbor is a baker.  A very accomplished baker, and lucky for me, a very 
generous one! She has gifted us, several times this summer, with her delicious 
Best Ever Peach Cobbler. One taste, and we were addicted. I even wanted to go 
peach pickin' so I could make huge amounts of this heavenly treat myself. 


I was luck enough to score a copy of this recipe and now I wish to share 
this most delicious dessert with you. Ahh peach season, you've got to love it!



First, start off by making the sticky syrup. This way it will have plenty of time to cool 
down while you're chopping peaches and making the dough.


When making the dough, cut the shortening into the dry ingredients until it 
resembles coarse crumbs. Add the milk and stir with a fork just until it forms 
a ball. Turn out dough onto a lightly floured surface and gently knead. Your dough
will be very sticky, try to use as little flour as possible to reach a smooth 
texture to your dough.



Now, to assemble! Putting the cobbler together is quick and resembles the 
steps of preparing cinnamon rolls, though the syrup goes on prior to cooking. 
Into the oven and it's a relatively short wait for peachy heaven!



You can serve this Best Ever Peach Cobbler warm or cold, with whipping cream or ice cream...just serve it...or eat it all by yourself. I should have made two! 




Mimi


Here is the recipe:


Best Ever Peach Cobbler

Syrup:
1 1/2 C sugar, plus 2 T
1/2 t cinnamon
1/2 t nutmeg
1 3/4 C water
zest of 1/2 lemon
1/2 C butter, cut into small cubes

Cobbler:
2 C flour
2 T sugar
2 t baking powder
1 t salt
1/2 C cold vegetable shortening
3/4 C milk

Peach Mixture:
4-5 ripe peaches, peeled and coarsely chopped
juice of 1/2 lemon




Preheat oven to 425℉. Prepare a 9x12 inch pan by lightly spraying with cooking spray or greasing with butter.

In a large sauce pan, combine 1 1/2 cups sugar, cinnamon, nutmeg, water, and lemon zest.  Stir to combine, then bring to a boil for 5 minutes without stirring.  Remove from heat and stir in the butter.  Set aside to cool.

Toss prepared peaches with lemon juice and set aside.

In a mixing bowl, sift together flour, 2T of sugar, baking powder, and salt. Cut in 1/2 cup
vegetable shortening until mixture becomes coarse crumbles.  Add the milk all at once, mixing with a fork just until a ball of dough is formed. It will be sticky. Turn out onto a lightly floured surface and knead very gently until dough holds together and is smooth. Add a small amount of flour if needed.

Pat out dough to about 9 x 12 inches. Spread with the peaches and roll up starting with the long end. Do the best you can-even if the dough separates.


Cut dough into 1 inch slices and place in a prepared 9 x 12 inch baking dish. Leave space between the rows as the pastry will puff up. 

Give the syrup in the saucepan a good stir then pour all of it over the dough slices. Bake at 425℉ for 35-40 minutes. Enjoy!

6 comments:

  1. Mimi, thank you for sharing this delicious recipe at Joy of Desserts. How lucky to have a baker for a neighbor and to receive such delicious gifts. :-) I love peaches and just bought a whole bunch of them. I have several recipes in mind, and of course I will eat several fresh ones too. Yum!

    ReplyDelete
  2. Yummy! I love peach cobler... I might have to make this over the weekend!

    ReplyDelete
  3. This looks like an awesome dessert we all love fresh peaches. thanks for sharing. New follower stopping by from the Dessert Linky party.
    Hope you stop by for a visit.

    ReplyDelete
  4. This is the best cobbler we've ever had! Thank you so much for posting this wonderful recipe. We can't wait to have it again for breakfast tomorrow!

    The Mitchell Family
    NC

    ReplyDelete
    Replies
    1. Thank you so much, Mitchell Family!! ♥♥

      Delete
  5. This is the best cobbler we've ever had! Thank you so much for posting this amazing recipe. We can't wait to have it again for breakfast tomorrow!

    ReplyDelete