The simplest easiest desserts you can whip up without going wrong even if you mess up some measurements must surely be the cobbler. You can also use your own combination of fruits. As we had a good supply of luscious peaches in the stores recently I decided to bake the good old fashioned peach cobbler. I was contemplating using some other fruits as well , but that can wait for another day.
Have always been fascinated by the sound of this dessert a COBBLER and would wonder what really goes into the recipe and realized how a simple dessert has captivated all with the simple preparations methods and totally fuss free.
Cobbler refers to a variety of dishes, particularly in
the USA and UK consisting of a fruit or savory filling poured
into a large baking dish and covered with a batter, biscuit or pie crust. before being baked. Some cobbler recipes,
especially in the South, resemble a thick-crusted, deep-dish pie with both top
and bottom crust.
The cobbler belongs to the family of
old fashioned homespun desserts that have interesting names like crisps,
crumbles, slumps, grunts, brown bettys, and pandowdys.
Which ever way the batter is laid on top you end up with beautiful mounds of golden
brown biscuits that are crisp on the outside and soft and flaky on the inside.
Some say the biscuits look like cobblestones, which may be where the name
"cobbler" comes from. The other theory is that "cobbler"
comes from the expression "cobble up" which means to put together in
Types of peaches
There are two types of
peaches,'Clingstone' and 'Freestone', with many varieties within each
classification. The names (Clingstone and Freestone) refer to how easily the
flesh of the peach separates from its stone. The Clingstone (available in late
spring/early summer), is exactly that, the flesh clings stubbornly to the
central stone or pit.
Freestones (available late summer), on the other hand,
have a flesh that is easily separated from the stone. How the stone is removed depends on the type of peach. For Freestones, all you need to do is cut the peach in half, and you can easily pull the stone from the fruit. Simple enough, but the Clingstone is different as you often have to cut the flesh from around the stone.
· 4 cups fresh peach slices OR canned peaches will also do.
· 1 tablespoon lemon juice
· Ground cinnamon or nutmeg (optional)
· 1/2 cup unsalted butter
1 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt, 1 tbsp cornstarch
1 cup milk
The peaches should be peeled and cut into wedges. Depending on the
sweetness of the peaches you need to adjust amount of sugar. . Cornstarch is
needed to thicken the juices released by the peaches as it bakes. The
cornstarch is what turns the watery fruit juices into a lovely thin clear
syrup.This will be perfect for spooning over the batter and fruit.
1. Melt butter in a 13-
x 9-inch baking dish.
2. Combine flour, 1 cup
sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup
sugar, cornstarch , peach slices, and lemon juice to a boil over high heat, stirring
constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 375° for 40
to 45 minutes or until golden brown.
Serve cobbler warm or cool.
warm with ice cream, a drizzle of caramel topping and a sprinkling of your favourite
coarse decorating sugars over the batter before baking.
even double the recipe and make as directed double all ingredients and use a rectangular baking dish 13x9x2 inches.