I'm so excited -- today is my day to pick a recipe for Sweet Melissa Sundays! I chose Bear's Peach Cobbler from The Sweet Melissa Baking Book because peach cobbler is one of my favorite desserts and I couldn't wait to give Melissa's recipe a try. Also, I thought it was neat that Melissa mentions before the recipe that she first made this for her little sister's fifth birthday and it ended up being her favorite dessert. I'm an only child and when I was younger always wished for a little sister. I'm sure if I had one I'd be in the kitchen creating desserts either for or with her all the time :) I hope that my fellow SMS bakers enjoyed this recipe, I can't wait to visit everyone and see how their cobblers turned out.
I used California Summer White peaches (they look like apples when sliced and have an amazing flavor) and skipped peeling them...
Bear’s Peach Cobbler
Serves 6 to 8
Ingredients for the cobbler topping:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons sugar plus 1 1/2 teaspoons for sprinkling
1/2 teaspoon freshly grated lemon zest
2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1/2 cup heavy cream
1 tablespoon whole milk or heavy cream, for glazing
Ingredients for the peach filling:
6 cups peeled, sliced, ripe peaches (bout 3 1/2 pounds)
Juice of 1 lemon
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Directions:
1. In a large bowl, whisk together flour, baking powder, salt, 2 tablespoons sugar, and zest. Using a pastry blender, cut in the butter until it resembles a coarse meal. Little by little stir in the heavy cream until dough starts to hold together (a bit more cream may be used if needed).
2. Turn the dough out onto a lightly floured work surface. Pat dough together to form a round about 1/2-inch thick. Using a lightly floured 2 1/2-inch round biscuit cutter (I just a heart cookie cutter) to cut the dough into 7 to 8 biscuits.
3. Place biscuits on a cookie sheet lined with parchment or aluminum foil and refrigerate loosely covered with plastic wrap, while you make the filling or until you are ready to use.
4. Preheat oven to 350 degrees F. and butter a 2-quart ovenproof deep-dish pan. Line a cookie sheet with parchment or foil.
5. To make the filling, stir together peach slices, lemon juice, sugar, cornstarch and cinnamon in a large bowl.
Pour peach mixture into prepared dish.
Place the biscuits evenly on top of the peach mixture and brush with milk. Sprinkle with remaining sugar.
6. Place dish on the lined cookie sheet and bake for 1 hour and 15 minutes or until biscuits are cooked through. Remove to a wire rack to cool before serving. This cobbler should be eaten the day it is baked. Serve warm with vanilla ice cream or whipped cream.
*My cobbler is still baking, I just wanted to post the recipe early for SMS, I can't wait to report back with results, which I think we will love! Thanks for visiting :)
Update: Yum, yum, yum! This cobbler was wonderful, I had never used white peaches in cobbler before and they turned out great. My kids all absolutely loved this, my super picky husband is not a peach fan, but he tried it and said it was really good, even though he only wanted a little taste. What a delicious Sweet Melissa Sundays treat!
Look at that gorgeous rosy peach color from the SummerWhite Peaches, I love it!