Well, it certainly took me a while to get here but this is it, the end of this year’s peach recipes. And, as far as this blogger is concerned, I saved the best for last. You see, I happen to really like peach cobbler. I make them with a batter that rises through the peaches, creating a cake-like top. I make them with a biscuit placed on top and baked. I eat them as they are, still warm from the oven. I eat them with a scoop of vanilla ice cream or a large spoonful of whipped cream. And there lies the problem. I eat them. All of them. Every last morsel of every last one of them. There just aren’t many recipes for peach cobbler for one. So, I make a cobbler and for the next week, my snacks and desserts are all servings of peach cobbler. I know, poor me! Well, this time around, I decided to try something different. I divided the cobbler among 6 smaller dishes and froze all but the one I tested for “quality control”. (Thank you, Tanya.) See Variations below to see what I did.
Oh, yes. I almost forgot about the cherries. Most will recall that a few weeks ago I shared 2 recipes for a blueberry and cherry pie. The final pie was so good that I’ve been thinking of combining other fruit in other pies. Well, this being peach cobbler season, why not experiment? Last week at the farmers market, I purchased what would turn out to be the last of the season’s Bing cherries and a plan was born. Upon my return home, Google gave me the recipe.
Today’s cobbler combines Bing cherries with fresh peaches and is crowned by a biscuit, of sorts. There’s nothing complicated about it, though pitting the cherries can be a bit tiresome. Even so, once the fruit is prepared, the rest of the recipe is a snap. And once you taste this cobbler, you won’t remember anything about pitting cherries — unless you wore a white t-shirt. When will I learn?
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This post was written prior to my departure for Michigan and scheduled to post now. The trip went as planned, Zia’s freezer is filled, and we took turns cooking dinner. I hope to have a “vacation” post written by the weekend. Internet service was deplorable and, as a result, it will take me a while to get caught up with all of your posts and comments but I’ll get there. Thanks for your patience.
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Peach and Bing Cherry Cobbler Recipe
- 3½ lbs peaches, peeled and sliced or chopped (about 6 large peaches)
- 2 lbs Bing cherries, pitted
- ¾ cup sugar
- ¼ cup cornstarch
- 3 tbsp lemon juice
for the biscuit topping
- 2 cups all-purpose (AP) flour
- ⅓ cup plus 2 tbsp sugar, divided
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- ¾ cup plus 2 tbsp whipping cream, divided
- ¼ tsp ground cinnamon
- ice cream for serving (optional)
- Liberally grease a 9 X 13″ baking dish. Pre-heat oven to 425˚ F (218˚ C)
- In a large saucepan over high heat, combine peaches, cherries, and sugar. Stir carefully, bring to a boil, and simmer for 1 minute.
- Remove filling from heat and pour into prepared baking dish.
- In a mixing bowl, whisk together the AP flour, ⅓ cup of sugar, baking powder, and salt.
- Using knives or a pastry blender, cut the butter into the dry ingredients until a very coarse mixture results. Stir in ¾ cup whipping cream and knead only enough to create a dough. DO NOT OVER-WORK THE DOUGH.
- Place dough on a floured surface and roll to a ½ inch thickness. Use cookie or biscuit cutters to cut shapes in the dough. Place the shapes on the filling in any pattern you wish.
- Combine cinnamon with remaining sugar and whipping cream. Use a pastry brush to coat the tops of all the pasty cutouts.
- Bake in a 425˚ F (218˚ C) pre-heated oven for 20 to 25 minutes. Filling should be hot and bubbling.
- Serve warm with optional ice cream.
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As I mentioned, I used 6 small baking dishes for this recipe rather than 1 large dish. 4 of these dishes each held 500 ml while the other 2 were a little smaller at about 400 ml. I greased and filled each one, using biscuit cutters for the topping. Once they were baked and cooled completely, I wrapped each in plastic wrap before sealing them again in aluminum foil. They were placed on a baking sheet and frozen. To serve, remove the plastic wrap and recover using the foil before placing it in an oven pre-heated to 350˚F (177˚C). After 30 minutes, remove foil and continue heating until filling is bubbly, about another 15 minutes. Cooking time will depend upon size/amount frozen.
I think next year I’m going to try this recipe using tart cherries instead of Bing and with a little almond extract in the biscuit instead of the cinnamon. It’s not that there is anything wrong with this cobbler, I just happen to prefer tart cherries and want to see if they’d be at least as good.
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Peaches are all but gone from our farmers markets and though a few berries, plums, and pears remain, apples have started to take over the vendors’ stalls. It’s the time of year for apple pies, muffins, crumbles, and sauce. If you choose your apples wisely, your pie will be as tart, and your apple sauce as sweet, as you like. As proof of the latter, last year I shared a recipe for apple sauce that does not call for any sugar whatsoever. You can see the recipe by clicking HERE.
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And another thing or three …
Aside from the recipes I’ve posted, the Kitchens have been busy trying out recipes from two great blogs. Thanks to David, The Gastronomic Gardener, I have jars of brandied figs and 2 kinds of pickled peppers on my shelf. And thanks to Richard, REMCooks, my tasters and I all have jars of peach preserves with jalapeños and cardamom. Both guys have great blogs and I hope you take some time to check them out.
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