101. Fresh Peach Cobbler

Date Cooked: September 13, 2009
Page: 946
Rating: B+

When I was at the store buying a basil plant I saw some delicious looking peaches on sale. I figured I could make something good out of those and so grabbed them. When I got home I figured it was going to be either a peach crisp or a peach cobbler. I went with the cobbler since I had already done an apple crisp and wanted to do something different. Now this is a bit of a deviation from the way I normally cook. My wife can attest that I need to know the plan before I commit to something. I go to the grocery store because I know what I want to cook, not to find something to cook. So buying something spur of the moment to use later is not the norm.

The first step in creating this peach cobbler was to prep the peaches. My wife very helpfully peeled all of the peaches for me while I was attending other things (probably walking our dog). I arrived back and was all happy she did the hard part… until I realized removing the peach stone was actually the hard part. Most of the peaches came out of this process resembling something like peach slices. Alas some didn’t. I would just have to make sure they got buried under the dough. With the peaches mangled I left them in a bowl covered with sugar for thirty minutes. During this time I began preheating the oven and assembling the biscuit dough for the top.

I hate my food processor. I mixed flour, baking soda, baking powder, salt and sugar together. My food processor cannot handle dry ingredients. Every pulse of the button sends clouds of flour and other ingredients jetting out every seam in the lid (which is far too many). I will buy a Cuisinart Food Processor soon… well some day, they aren’t exactly cheap. Once the dust settled I added some cold butter and pulsed a few more times. Once done, I turned the mixture out into a bowl and added some plain yogurt and with a rubber spatula began to fold. When I started folding the yogurt into the ingredients I had my doubts that this could possibly form a dough, but slowly it took shape. I discarded the rubber spatula for the last few moments and brought the dough to completion with my hands and then separated it into 6 balls. I set it aside so I could tend to the peaches.

After resting, I drained the peaches and reserved ¼ cup of juice. The recipe says to discard any additional liquid but the truth is that I barely had ¼ cup. I whisked in lemon juice and cornstarch and then added this liquid along with the peaches to an 8-inch square glass baking dish. No wait. I didn’t. I don’t have one. So I used a square cake pan. Not sure what effect other than aesthetics it had on the peaches. The peaches were baked for 10 minutes before being removed from the oven so the topping could be added.

Once the topping was placed nicely on the peaches it went back into the oven for another 16 minutes. Oh I also sprinkled the biscuit topping with some sugar. When it was done it sure smelled nice!

Rating: B+. I really enjoyed this dessert. I only have two complaints with it. The topping to peach ratio seems wrong. I used seven medium sized peaches as the book recommends but when everything was cooked it felt more like the biscuit dough was the star. I guess that may be the point but I really would have liked more peaches. Second, I need to work on my biscuit making ability. I thought they turned out well but I am sure I can do better. I will need to carefully watch the way I handle the butter and make certain I don’t over handle the dough.

Calories/serving: 283