I meant to add that the flour thickener was very useful My favorite! Perfect timing! Also good with coffee in the morning. I made this today and it is so good! It baked beautifully at 60 minutes. So try your local farmers’ market if Lynd’s is not an option. smitten kitchen. Tried this yesterday, it turned out delicious! The freshly cut fruit may form a mound above the rim of the baking dish, but will collapse and concentrate as it bakes. Great recipr, just needs a few tweaks. I have the same product with farmers’ market fruit! I NEED. It made for a very short pie. Making this with raspberries and peaches today! I bought peaches to make your peach butter recipe (which we loooovvved last year) but due to having house guests this weekend and ‘having’ to go pick more blueberries today since it’s too cold for swimming, decided to bag that idea….. but we have peaches to use and blueberries too! I don’t have 9×13. And then, when I realized I had a whole leftover pint of blueberries, I forced them to face the same bubbling dark brown sugar fate as the peaches. I love the first photo with all the contrasting colors. The peaches firmed up nicely after it cooled on the counter for an hour or so, and we enjoyed it with just a bit of vanilla ice cream on top. What type of pan is that? The number of days above 90 degrees finally peters off. I guess I assumed they were a southern thing. As always, I thoroughly enjoyed yet another recipe from you. I followed the general recipe, used a 9×13 with 5 huge peaches and a pound of strawberries. Grease a 9×13 inch pan. Blueberry season is long past here in fl, but I have a good stash in the freezer. Please disregard my question. I halved the recipe and replaced part of the flour with almond meal, because I love almonds with peaches. I made this for my dairy free daughter using coconut oil where milk is called for and using almond milk where milk is called for. Time will tell. It was absolutely sublime. Here’s a technique I used playing around with plums yesterday: run your knife all around, as if to halve the fruit but stopping at the pit, as you would when you cut an avocado in half. Can’t wait to make it again and again!! I even reheated it in the oven the next day, and the top remained crisp! Thank you for your wonderful recipes!!! Served it room temp with a drizzle of heavy cream as suggested. It was just bliss all around. Anyway, Alexandra’s Kitchen looks like a lovely blog; I didn’t know of it or link to it but perhaps I will now, because she’s clearly got great taste in summer desserts. I’d be so flattered if you’d take a look, Deb. I love the combo of blueberries and peaches. Made a few mods due to what I had in the house – used light brown sugar instead of dark, used corn flour instead of corn meal, mostly peaches with just a handful of blueberries thrown in for color. I was just confused while making the recipe, on how much to add of sugar to the topping once the batter is spread on top? How would you recommend covering it overnight? (Also, I heartily recommend that cookbook as a whole. ... Blueberry Cobbler with Polenta Topping Yields 6 mini cobblers. Deb she’s darling!! I’m just a woman who loves to cook and will be cooking for a friend’s 50th wedding anniversary. next time i might try it with some homemade peach ice cream :), Truly amazing! Peach Crumb Bars by Brown Eyed Baker 25. Overnight, it should be fine. Also wondering about the leftovers question. of flour instead. I halved the topping and it came out amazingly delicious and I honestly loved it even more the second day. 3.5 Years Ago: French Onion Tart, Crispy Peach Cobbler Feel free to also adjust the balance of fruit; for a less-dominating blueberry flavor, use 1 cup less and 1 cup more peaches; you could also use mixed stone fruits, but only if you share with me. Thanks so much for this recipe! It is great how quickly this came together for a work-night dessert. Unfortunately this summer they have been getting moldy before they ripen. It’s hard for me to be anywhere near a farmers market, or even a fruit tree, without this kicking into high gear. Made it in a large oval gratin dish. Deb, But I trust your recipes and did as you said – wow! I should start looking now, I suppose! Also, the fruit seemed too sweet and the topping not sweet enough – the taste of the cornmeal was so pronounced that it was unappealing. Oh, so good–thank you for sharing this marvelous recipe! Sure, you could add thickener, but I’ve never liked the way they muffle the flavor of baked stone fruits. When you’re ready to bake the cobbler, plop them on top, still frozen. This looks amazing! I recall they’re also less juicy than freestone varieties.). Oh jeeeeeeze the biscuits are good. Furthermore, as ad money is rather up and down these days and I’m, as mentioned, not interested in sponsored content and have turned down several offers over the years to sell, the kickback they give on affiliate link purchases is helpful. It was delicious. I just remembered the cafe I go to has this ‘dough’ on the bottom and the top and then the peaches are in between the layers. thanks! This meant 1 lb peaches, zest and juice of 1/4 lemon, 1 oz butter, 75 grams of sugar (Deb’s suggested reduced amount), 47.5 grams of flour, 1/2 tsp baking powder, 1/4 tsp salt, 3 Tbsp milk, and 2 Tbsp hot water. 1 1/2 teaspoons baking powder It was done at 60 minutes with the promised crepe brûlée crust on top. How about frozen peaches? I was wondering if you could add sliced almonds to the topping. I made people sniff them — didn’t actually share them, but close enough. (See above: mop and new shirt.) rebecca — That explains it! So good. This ice cream recipe is from The Smitten Kitchen which is adapted from Claudia Fleming s The Last Course cookbook. But I’m a sucker for anything with oats! So, wasn’t sure if I was to add 1/2 more of sugar to the topping once spread out? 700. In any event, peaches are pretty extraordinary here right now as well. crispy peach cobbler. oh cobbler. Only used 2/3 of the sugar on the top and it was still nice and crisp!! It made my heart twist a bit inside; those days of infancy are so incredibly precious and yet so fleeting. Hmm, I love crispy. wow, that looks scrumptious. This is a perfect post-BBQ summer dessert. Hi, I’ve been enjoying your recipes. Let cool at least 20 minutes before serving. It bakes up both crispy and chewy, and the dough freezes beautifully. The crisp topping was great, but was sadly soggy the next morning. I wonderful cobbler for our 4th of July, great taste, easy to follow and to make recipe. Buuutttt, as good as this looks, I’ve been ready to run to the store as soon as you post the eggplant caponata recipe after seeing the photos last week. Luckily they were going into a similar blueberry, peach galette, but I would have liked them to look a little nicer. I thawed, drained and dried my peaches before assembly. I had no idea that would work. Thanks. It is better cool than when warm, but the topping is lacking something. Soooooo YUMMY! On not-too-ripe peaches I often rub it off, gently, even just for eating out of hand. Bowl of FM tomatoes sitting on the counter. so. Thank you, thank you! This was a great recipe. Thank You!! Thanks Deb, and excited to use the “I Made It!” tab for the first time! Eight years ago: Summer Berry Pudding, Mixed Bean Salad and Brownie Mosaic Cheesecake, And for the other side of the world: So. open the bag less than 48 hours later and 1/2 of them were just absolute mush! Epicurette — The freezer is your friend. Dear Deb, while you seem to eat wayyy less meat than I, your recipes are always in my zone of absolute deliciousness and timeliness. This is my favorite summer dessert and seemed appropriate after we went blueberry picking. Six Months Ago: Pecan Sticky Buns + News! Yes: There are no peaches in sight in Vietnam. Thank you. I just came back from the farmer’s market with 4 lbs. Definitely tough to let it stand for 30 minutes once cooked, but it was nice and thick as a result. Can frozen peaches be used? It was a very easy recipe and came out well. i reduced the sugar amount even more and it still came out great. I didn’t have any cornstarch handy, so added an extra tbsp. This is an interesting recipe that has alot of potential. I made this lovely peachy goodness. Thanks for the recipe. Next time I’ll split it into two dishes and pawn one off on the neighbors. Mar 22, 2019 - September is my favorite in food, weather and outlook. I so associate it with autumn and apples. 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