Fresh Peach Cobbler

Hi there– how’s your summer going??  We’re getting a big dose of summer here with our kids in Wisconsin!  Yesterday afternoon, John grilled steaks while Laurel made salads and I put this peach cobbler in the oven.  Dinner out on their back porch with the fireflies under the towering oak trees–just grand!

But even better– the next morning Laurel & I sat out on that back porch in the sunshine and had leftover peach cobbler for breakfast!  Good start to a good day with L & J!!

FRESH PEACH COBBLER

Peaches:
7 medium ripe peaches
2/3 cup sugar
1 tab. cornstarch
1/4 tsp. salt
1 tsp. cinnamon

Cobbler Biscuits:
1 1/2 cup flour
1/4 cup + 2 tab. sugar
2 tab. cornmeal
3 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup buttermilk*
1/2 cup butter, melted
1 tsp. vanilla

Peel and pit the peaches.  Cut them into nice bite size chunks.

In a 9″ x 13″ baking dish, stir together the peaches, 2/3 cup sugar, cornstarch and 1/4 tsp. salt.  Sprinkle the cinnamon over the top of it all.

To make the biscuits, stir together the flour, sugar, cornmeal, baking powder and salt.  Then mix in the buttermilk, melted butter and vanilla until the batter is stiff.

Divide the dough into 8 blobs and drop them on top of the peaches.

Pop the whole thing into the oven at 375 degrees for 25 to 30 minutes, until the biscuits are browned and the peaches are tender.  Add a scoop of ice cream and enjoy!

*If you don’t have buttermilk on hand, substitute by putting a tablespoon of cider vinegar into the measuring cup and filling up to 1/2 cup.  Let it sit a few minutes to thicken.

 

Mixed Berry Cobbler

Hello all–  Wonderful time with friends last night– went to dinner at IL Amerikano for dinner, sort of Mexicanish-American food.  I took full advantage of their spiced French fries with cilantro ranch dressing!!  And then we all headed back to our house for this berry cobbler– warmed in the oven with a plop of vanilla ice cream — accompanied by good conversation.  The best kind of Saturday night!


MIXED BERRY COBBLER

Berries:
6 cups mixed berries
(I used blueberries, blackberries & strawberries)
2/3 cup sugar
1 tab. cornstarch
1/4 tsp. salt

Biscuits:
1 cup flour
1/4 cup sugar
2 tab. cornmeal
2  1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup buttermilk*
6 tab. butter, melted
1/2 tsp. vanilla


In a large mixing bowl stir together the berries, 2/3 cup sugar, cornstarch and salt.  Nestle the berries into a 9″ square (or deep round) baking dish.  Pop them in a 375 degree oven for 15 minutes.

While they are baking, make the cobbler (biscuits) to set on top.  Mix together the flour, 1/4 cup sugar, cornmeal, baking powder and salt.  Then stir in the buttermilk, melted butter and vanilla.  Mix it up to make a stiff dough.

Drop the the dough by spoonfuls onto the hot berries and turn up the oven to 400 degrees.  Bake for 15 to 17 minutes until the cobbler is golden.  Serve it warm with ice cream.  Perfect!

*If you don’t have buttermilk on hand, pour a tablespoon of cider vinegar in a measuring cup and fill to 1/3 with milk.  Let it sit a couple minutes to thicken.

Caramel Pecan Apple Cobbler

IMG_2872

Hello there–  I wish I were my friend Janet.  I’ve had apple cobbler at her table– It’s delish!  And she just walks out in the backyard and picks the apples off her old apple tree just like a farmer!! And whips them up into a dessert.   I have to trudge to the market for mine.  But in the end, we both have a sweet plates of cobbler– and all the better with caramel and pecans.  Wherever you get your apples, I’m hoping you get a few heaping servings of apple cobbler this fall…

CARAMEL PECAN APPLE COBBLER
4 cups tart apples
1/2 cup caramel sauce*
3/4 cup brown sugar
1 cup flour
1/2 tsp. cinnamon
dash salt
1/2 cup butter, room temperature
1/2 cup pecans

ice cream & a little extra caramel sauce to top your cobbler

In a mixing bowl stir together the brown sugar, flour, cinnamon and salt.  Then cut in the butter with a pastry blender (or a food processor) until it resembles coarse crumbs.  Stir in the pecans.  Set aside.

Peel and core the apples.  Then cut them into small chunks and spread them into a 9″ or 10″ pie dish sprayed with cooking spray.  Drizzle the 1/2 cup caramel evenly over the apples.

Spoon the flour-pecan mixture over the apples and pop them into the oven at 375 degrees for 30 to 35 minutes.

Most luscious served warm with ice cream and little more caramel sauce…

*If you’re more ambitious than I am, you can make your own caramel sauce– I really like the Hershey’s caramel in the jar.  Thin enough to pour and buttery good.

IMG_2852

Blueberry Cobbler

IMG_9396Hello Summer Lovers–  The blueberries are back in town!  Cobblers, muffins, pancakes… are all crying out for some sweet blueberries.  So this is the least I could do.  It’s also one of those summer excuses to serve more ice cream!  Win win.

BLUEBERRY COBBLER

Filling:
6 cups blueberries
2/3 cup sugar
1 tab. cornstarch
pinch of salt
1  1/2 tsp. grated lemon zest
1 tab. lemon juice

Biscuits:
1 cup flour
1/4 cup sugar
2 tab. cornmeal
2  1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup buttermilk*
6 tab. butter, melted
1/2 tsp. vanilla

In a large mixing bowl, stir together the blueberries, 2/3 cup sugar, cornstarch and pinch of salt.  Toss in the blueberries to coat them well.  The stir in the lemon zest and juice.

Scape all the berries into a 9 or 10″ pie pan that has been sprayed with cooking spray.  And bake them at 375 degrees for about 25 minutes, until the berries are bubbly around the edges of the pan.

The last 10 minutes the berries are cooking, prepare the biscuits.  Stir together the flour, 1/4 cup sugar, cornmeal, baking powder and salt.  Then add in the buttermilk, melted butter an vanilla.  Mix just until there are no dry pockets of flour.

When the berries come out of the oven, increase the temperature to 425 degrees.

Then drop the biscuit dough by spoonfuls on top of the hot berries.  Pop it into the oven at 425 for 15 to 18 minutes, until the biscuits are golden.

Let it sit 15 minutes or so and serve warm.  Of course, it’s best in a bowl with a huge scoop of ice cream.

*If you are buttermilk-less, just put a splash of cider vinegar in the bottom of your measuring up and fill it up to 1/3 cup.   Let it sit a few minutes until it thickens.

IMG_9382This picture shows just half a recipe. Baked the other half in a separate pan and took it to a friend…

Blueberry Cobbler


Hi there– Summer blueberries are just waiting in those little plastic boxes at our Sprouts store.  So this week I picked up a few cartons and baked a sweet and juicy cobbler for dinner when our folks came by.  With vanilla bean ice cream, it’s a great end to a summer meal.

BLUEBERRY COBBLER
1 1/2 cups flour
3 tab. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. butter
1/2 cup sour cream
6 cups blueberries
3 tab. flour
1 cup sugar

Mix 1 1/2 cup flour, 3 tab. sugar, the baking powder and salt.  Cut in the butter with a pastry blender or food processor.  Set aside.  Then combine 1 cup sugar, 3 tab. flour and blueberries in a bowl.  Pour the berries into a 9″ square baking dish and break the dough into chunks and sprinkle it over the berries.  Bake at 375 degrees for 30 minutes until the cobbler on top is browned.  Serve it up warm with ice cream.  Oh yummm.