Friday, August 31, 2012

Peach Cobbler

I love warm fruit desserts this time of year.  The fruit is fresh and at it's peak of flavor and baking it warms the house since we are getting cool weather now.  Other than one bad experience with having peaches for dinner, peaches are one of my favorite fruits to bake.

We were invited to a friend's house for dinner and I offered to bring dessert.  I made this peach cobbler, took it out of the oven as we left the house for dinner so it would still be warm when we were ready to eat it.  The topping is a crumbly, scone-like topping and it is so good with a dollop of ice cream melting over it.  I took these pictures right out of the oven and then what was left after dinner.  While my husband and friends are used to me taking pictures of our food, I wasn't sure about at a dinner party.

I will say, I work one of the ladies who went to the dinner.  We were in a meeting and she started the meeting with telling me, again, how much she loved the cobbler (her words were, "It was perfection" not to brag but it was good and it made me feel good for her to say that).  I guess it was a hit.

Peach Cobbler
fruit filling:
6 lbs. peaches, peeled and sliced
1/3-1/2 cup sugar, depending on peaches and your taste
 cobbler topping:
adapted from The Back in the Day Bakery Cookbook
2 c all-purpose flour
1 Tbsp. baking powder
3Tbsp. granulated sugar
1/2 tsp salt
1/4 tsp. cinnamon
6 Tbsp. cold butter, cut into 1/2 inch cubes
3/4 c. heavy cream

Pre heat oven to 350ºF.  Butter 9 inch deep dish pie plate.

Whisk together the flour, baking powder, sugar, salt, and cinnamon in a large bowl.  Drop in the butter and, working quickly, cut it in with a pastry blender.  You should have various-sized pieces of butter, from sandy patches to pea-sized chunks, and some larger bits as well.

Pour the cream over the flour mixture and toss together with a rubber spatula, until you have a soft dough; it is better o have a few dry patches than a tough dough.  The dough will be soft and sticky.

Turn the dough out onto a sheet of plastic wrap or wax paper and cover with another sheet.  Using a rolling pin, gently roll the dough into a 9 inch round.  Place the dough on a baking sheet, still covered, and refrigerate while you make the filling.

Combine peach slices with the sugar, toss to mix.  Pour into prepared pan and press fruit down.

Remove the chilled dough from the refrigerator and gently place on the fruit filling.  Cut a decorative vent in the middle.

Bake for 60-70 minutes until the top is golden and puffed and the fruit is bubbling with juices.  Cool at least 30 minutes before serving.

August 31, 2012     Daylight 14 hours, 40 minutes, 9 sec.     Temp. 58ºF

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