Recipes from Last Night – BlueBerry Peach Cobbler – WOW!


Ingredients

  • 5  pounds  peaches, peeled, pitted, and sliced ( I got mine fresh from a roadside stand you could easily use preserves here or canned peaches from the discount isle or frozen organic peaches )
  • 2  tablespoons  fresh lemon juice
  • 1  cup  granulated sugar, divided
  • 3/8  teaspoon  salt, divided
  • 6.75  ounces  (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
  • Cooking spray
  • 1  teaspoon  baking powder
  • 1/2  cup  butter, softened
  • 2  large eggs
  • 1  teaspoon  vanilla extract
  • 3/4  cup  buttermilk
  • 2  cups  fresh blueberries (next time I am swapping out blackberries!)
  • 2  tablespoons  turbinado sugar

Preparation

1. Preheat oven to 375°.

2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.

4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

There is no picture because everyone devoured it. It is supposed to make about 12 servings. We didn’t have ice-cream on hand at the picnic last night but it was just as good.

Note – I baked this right before we left (6pm) and it sat wrapped in foil in my Pyrex bakers pouch for two hours until after dinner(830pm). When I removed it to serve, I noticed the edges had gotten a little browner. On reading the netz, I discovered that is because in the Pyrex bake-n-go products, the items continue to bake. If you are making this for an outing perhaps removing it 15 minutes early would resolve burnt edges 🙂

I will also say that these products are awesome! Two hours sitting out no condensation no watery pie ! Flaky bubbly still warm and the fruity steam that came off the top when I opened it at the picnic table literally made all the ladies and gents go … “oooOOooh”. Score one for my nervous ego among all the fabulous foodies I was with! Even Butter had to admit it was better than any cobbler she’s made in 30 years. Yay !

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