Peaches & Fruit Banditos

 After a long, long time - another baking experiments.

I have been thinking of making a peach cobbler for some time. When, quite by accident, we got the fruit cobbler mix (the Rustling' Rob's Fruit Banditos), it was time to experiment again.

I follow the recipe given by the Fruit Banditos (used canned peaches) and the result was wonderful. Much better that I hoped for! 

 We "destroyed" it quite quickly.

 Next time, I will try to use apricots instead of peaches.

Peach Cobbler Experiment

Cobblers are not popular in Poland. Actually, I did not hear about them when I lived there. I learned about them when I moved to Texas.

Last week, my husband brought home some fresh peaches (which were 'straight from a peach tree') and asked me to make a peach cobbler. The fruit was great so I thought it was a very good idea. The only problem was I did not know how to make one.

I read some peach cobblers recipes online but each one of them was different and called for different ingredients (besides peaches of course). Some suggested adding water and cornstarch to peaches, some mentioned lemon and orange juice as well. I decided a Southern recipe would be best. None of such included pie crust as part of the dessert, though.

I peeled, stoned the peaches and cut them into pieces. I do not know how much fruit we had that day - when sliced it was about 5 cups, I reckon.

What I did

First I melted 1/2 stick of butter in a pan. Then I added 1/4 cup of brown sugar to the sliced peaches. I intended to use about 1/2 cup of granulated sugar but I made a mistake and added almost 1 and 1/4 cup instead. I cooked the mixture for a few minutes and tasted the juicy part. There was a problem — my peach cobbler mixture was too sweet so I decided to save it adding about a glass of cold water and about a tablespoon of potato flour (I do not have cornstarch). I cooked it all for about ten minutes. I tasted and tasted and tasted the cobbler mix and the peach slices again. It seemed alright, not overly sweet. However, I was not sure how it would be after baking it in the oven. I had never had such a cobbler before. Anyway, I placed the mixture in a Pyrex dish.

Next, I took a layer of ready-made (bought in a store) pie crust (maybe home-made would have been better but I needed to make the procedure simple). I cut it into strips and placed them on the cobbler mix (see in the picture).

Then, the baking time came - about 50 minutes in the oven (350F).

I still did not know what the results of my work would be, hoped for the best, though. I was happy when it turned out to be really tasty. And my husband was happy too. He said he had not had such a peach cobbler since he had lived with his mom (ages ago, when he was a school boy) and she had made that. Could it be a better compliment? I do not think so.

P.S.
The cobbler was maybe a bit too juicy, due to the water which I had added to dissolve the sugar and make it all less sweet. Nevertheless, it tasted soooooooooooooooo good! I saved the juicy part and it was a perfect topping for the vanilla ice cream which we had later.

Wednesday Peach Cobbler

Yesterday we (very much) enjoyed our home made peach cobbler. It was so good, I would have eaten more than two servings, but I was simply not able to...

Winter Peach Dessert

This Winter Peach Cobbler is easy to make and not too sweet which, in my opinion, is an advantage.

What I used:

• Instead of 1 can sliced peaches with juice, I had a jar of peaches (halves) and simply sliced them;
• 1 cup flour;
• 1 1/2 tsp baking powder;
• 1/2 cup granulated sugar;
• 1 tablespoon granulated sugar - to sprinkle the top of the cobbler;
• 2 x 1/4 unsalted butter stick (1/2 altogether) - melted.

Baking tin: I used a round 9" tin.

Baking time: 50 minutes.

You can find the entire recipe here. I substituted self raising flower with all purpose flour + baking powder and it worked well. The dessert was quite tasty even without ice cream (as suggested in the picture on the recipe webpage).

Winter Peach Cobbler