Post by heather on Aug 24, 2012 16:31:41 GMT -5
I've had a couple of requests for recipes so I thought this would be a good place to share my favourites. Here are 2 cobbler recipes. I've made the cheaters cobbler for years (it was a magazine clipping passed on to me by my mom), but wanted to try something from scratch, so I looked on Food Network and found an Emeril Legasse recipe that I tweaked a little. So beginners I'd recommend the cheater's but the work for the other is well worth it. Enjoy!
Cheater's Peach Cobbler
>>2-29oz cans sliced peaches, 12 slices white bread, 1 1/2 cups sugar, 2 Tbs flour, 1 egg beaten, 1 stick butter melted, 1 tsp cinnamon
1. Preheat oven to 350f, butter a 9x13 pan and add drained fruit.
2. Cut crust from bread & cut each slice into 4 strips. Place strips over fruit however you wish (I do a lattice design).
3. Mix sugar, flour, egg, butter & cinnamon. Blend well and pour over bread to cover completely.
4. Bake 35-45 minutes or until golden brown.
Cobbler de Lagasse
>>Crust: 2 cups flour, 2 tsp baking powder, 4 Tbs sugar, 1/2 tsp salt, 2 Tbs cold butter, 2 Tbs cold vegi shortening, 1/2 cup milk, 1/4 cup heavy cream
>>Filling: 2 Tbs sugar, 2 Tbs butter, 3 lbs fresh or frozen peaches, peeled, pitted & diced, 1 cup sugar, 1 cup water, 2 Tbs cornstarch, 1 tsp lime juice, 1 tsp vanilla
1. Crust: In lg bowl, combine flour, baking powder, sugar & salt. Cut in the butter and shortening until it resembles bread crumbs. Add the milk & cream and stir to combine. Work dough (don't overwork) into a disk shape, wrap with plastic wrap and refrigerate 1-24 hours.
2. Preheat the oven to 350f. Butter pan.
3. Filling: In lg sauce pan, combine peaches with sugar, water, cornstarch, and lime juice and let sit for 15 minutes. Bring to a boil over med-hi heat and cook stirring frequently until sauce thickens and peaches soften (about 7 min). Remove from heat and stir in the butter & vanilla.
4. Pour filling into buttered pan. On a lightly floured surface, roll the dough out to a thickness of 1/4-1/2". Use a pizza cutter to make uniform strips about 1/2" wide. Use the strips in any design you wish (I did a diagonal lattice with this one). Let your strips go up the sides a bit & when you are done push them down and together to form a perimeter crust. Spray the crust with oven spray (butter or even olive flavor is fine), then sprinkle the top with cinnamon and sugar.
5. Cook for 25-30 min, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving. Although it is great alone, with vanilla ice cream it's just divine!
Cheater's Peach Cobbler
>>2-29oz cans sliced peaches, 12 slices white bread, 1 1/2 cups sugar, 2 Tbs flour, 1 egg beaten, 1 stick butter melted, 1 tsp cinnamon
1. Preheat oven to 350f, butter a 9x13 pan and add drained fruit.
2. Cut crust from bread & cut each slice into 4 strips. Place strips over fruit however you wish (I do a lattice design).
3. Mix sugar, flour, egg, butter & cinnamon. Blend well and pour over bread to cover completely.
4. Bake 35-45 minutes or until golden brown.
Cobbler de Lagasse
>>Crust: 2 cups flour, 2 tsp baking powder, 4 Tbs sugar, 1/2 tsp salt, 2 Tbs cold butter, 2 Tbs cold vegi shortening, 1/2 cup milk, 1/4 cup heavy cream
>>Filling: 2 Tbs sugar, 2 Tbs butter, 3 lbs fresh or frozen peaches, peeled, pitted & diced, 1 cup sugar, 1 cup water, 2 Tbs cornstarch, 1 tsp lime juice, 1 tsp vanilla
1. Crust: In lg bowl, combine flour, baking powder, sugar & salt. Cut in the butter and shortening until it resembles bread crumbs. Add the milk & cream and stir to combine. Work dough (don't overwork) into a disk shape, wrap with plastic wrap and refrigerate 1-24 hours.
2. Preheat the oven to 350f. Butter pan.
3. Filling: In lg sauce pan, combine peaches with sugar, water, cornstarch, and lime juice and let sit for 15 minutes. Bring to a boil over med-hi heat and cook stirring frequently until sauce thickens and peaches soften (about 7 min). Remove from heat and stir in the butter & vanilla.
4. Pour filling into buttered pan. On a lightly floured surface, roll the dough out to a thickness of 1/4-1/2". Use a pizza cutter to make uniform strips about 1/2" wide. Use the strips in any design you wish (I did a diagonal lattice with this one). Let your strips go up the sides a bit & when you are done push them down and together to form a perimeter crust. Spray the crust with oven spray (butter or even olive flavor is fine), then sprinkle the top with cinnamon and sugar.
5. Cook for 25-30 min, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving. Although it is great alone, with vanilla ice cream it's just divine!
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