I followed the recipe exactly, maybe even baked it a few more minutes just to get the crust…crustier. Now with the birth of my son, I’ve had to go gluten-free because of his sensitivity to it… Is there any way this recipe could be modified to use gluten-free flour or almond meal? The addition is sheer genius! Maybe because I don’t like things as sweet as some people?) I run the knife all the way around like Deb, but then I cut a sliver away from one side of the cut to give my fingers some room. I was just at the grocery store last night, admiring the unbelievable abundance of fresh, beautiful peaches. I wasn’t sure I wanted blueberry-peach but I had a couple of large peaches on hand so I put them in. I’m just on the fence about that. I have never even looked around for local peaches in Ohio. I make most of your posts…some of them many times. They were, in fact, insanely supportive of my first cookbook, far more than they ever had to be, promoting it in newsletters and lists and selling a tremendous volume. It took about 75 minutes to cook. My Grandma made ‘cobblers’ in a rectangular pan with the fruit mixture juicier than a pie and lattice strips of pie crust on top. So yes, I am needing a 2010 cobbler recipe to aid me with my overripe bounty..I have a feeling that the brown sugar and cornmeal twists are just ingredients that will totally enable my fruity habit. shannon: i think the issue is the size of the pan you used, especially since you are doubling the amount of biscuit topping. If I were not committed to making at least one more ice cream/sorbet before the party, I would definitely be making this. Okay, that sounds gross but it was surprisingly thick skin and especially noticeable given their softness. I will go buy cornmeal so I can make it again soon! The leftovers were awesome the next day as well. I can barely believe it worked. Just made this with the lower sugar amount suggested and it was fab. Just wondering your thoughts before I portion them out for the recipe in particular. Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Can’t wait to make it again with a little less milk. This was amazing!!! But I really wanted to try it. I love that … I love this recipe! Very much looking forward to making/ eating this! I had only two peaches on hand, a handful each of raspberries and blueberries so used those. Hosted by Pressable. My nectarines were rock hard going in, and some of them remained crunchy, but a most of them softened. And it’s great how quick and easy it comes together. I personally love the red color it imparts so I leave them on. I think I’ll suggest they eat this with their shirts off. Love this recipe! Fantastic recipe! Hi, this recipe sounds great. (Maybe the peaches released more liquid once I squeezed the lemon juice on them?) 2.5 Years Ago: Fried Egg Sandwich with Bacon and Blue Cheese I was thinking about adding half the corn as well….P.S. 10 Peach Cobbler Recipes for Every Summer Occasion Article Check out Food Network's best peach cobbler recipes, using fresh, canned or frozen peaches, to create the perfect summertime dessert. Perfect timing – just this morning I was trying to wonder what to do with some odds and ends in my fridge – which happen to include buttermilk, peaches and blueberries! Seven years ago: Key Lime Meltaways and Grilled Eggplant With Caponata Salsa This is a hit and it was gone within the hour!!! The end result was magnificent! Can the butter be either: 1. The cobbler was so good. I really, really hate the summer – though here in Australia, when you get 10 day long heatwaves of 118 degrees, can you blame me? Definitely tough to let it stand for 30 minutes once cooked, but it was nice and thick as a result. This tasted how I have always thought a peach cobbler should be, with a delightful crunch. To serve, scoop into bowls and drizzle with heavy cream. I did not know that trick. It was divine. With a blueberry bush right outside in my parents’ yard and peaches in season too, all I’ve wanted to do lately is put them together into something sweet and summery! The crust was crispy and underneath after resting for about forty minutes had thickened nicely. I made this yesterday and LOVED it. There has never been more perfect timing of a recipe! Transfer skillet to oven and bake until biscuits have browned slightly and interiors aren't gooey when poked with a knife, 12 to 15 minutes. We blooped it with full-fat plain yogurt and oh, it was great. I missed this until now – I am buying the last peaches at market this week and MAKING IT. i’m thinking of a blueberry cobbler with blueberry icecream this weekend. Just two days ago I was brainstorming what I could make for my parents’ anniversary coming up this weekend. It did take longer to get crispy than I thought it would – more like 70 -80 minutes. I’m happy to discuss more, but I do think if we are criticize publications that link to Amazon, we’re essentially criticizing every publication. I had a question about the hot water step at the end… I didn’t dribble all of it as it seemed like a lot. Long-time listener, millionth time commenter. Mmmmmm… I’ve been making the Martha Stewart version of this (http://www.marthastewart.com/recipe/peach-blueberry-cobbler) for a while — the bit of freshly-grated ginger really makes it for me. We walked away in one piece and with funny anecdotes that lasted longer than the peaches themselves…In any case, I thank you for this recipe that I can now add to my arsenal. 4 ounces (115 grams) unsalted butter, softened She is already communicating so well, I hqd forgotten how quickly they become “people”, it’s so amazing. I made this yesterday for dinner with my in-laws and it was a hit! the 2nd avenue deli cookbook has a delicious peach blueberry crunch recipe that has been good to us; maybe we’ll try this next time we have a peach-and-blueberry craving! Or I didn’t bake it long enough? Let stand at room temperature for about 15 minutes before serving so that the juices collect themselves and don’t run everywhere. Thanks as always for a great recipe! The thing that always frustrates me about cobblers in particular is that they get inedibly mushy basically overnight–which is always a shame when one of my favorite things about summer fruit dessert is an excuse to have them for breakfast. And about 20 minutes before I took took the crisp out of the oven, I wedged pecans into the fluffy top. Once the local peaches abound (things are a bit slower in Ontario) I’ll have to give this one a try. I baked for exactly 70 minutes and let it rest an hour before we served it with vanilla ice cream. To wit, prior to stumbling upon this curiosity in the wonderful A Boat, A Whale and a Walrus, an assembly of … Thanks for this awesome recipe. We managed to stretch it out to Sunday night, but it was still wonderful. And in South Carolina, where we are in absolutely no shortage of peaches, I have no excuse not to try this! So many peaches, so little time.. Two birds, one stone. I would be happy to even taste mushy peaches. I’m impressed with this recipe, and all the ones I’ve tried of yours – thanks! I think I know what I’m making for my mom this weekend. Completely perfect for my Husband and me – he’s so into blueberries and I am a sucker for peaches. WOW Smitten Kitchen you are rockin’ in our house today. Yum, this looks delicious. We are in need of a new fresh fruit dessert and it’s cool enough to turn on the oven. (See above: mop and new shirt.) I made this for a BBQ tonight but used raspberries instead of blueberries, b/c I just couldn’t resist them at the farmers’ market today, and it was truly delicious. Crispy too that shatters when tapped, a little cakey later between, and amazing peaches hidden below. pan are you using? jen — Actually, I find the “clingstone” peaches to be more common around here (I usually get freestone at grocery stores) and I find them more fragrant and juicier (though probably for the same reason). Thank you for sharing with all of us. i let them thaw in the dish i baked it in and then just moved on from there. I followed the rest of the recipe exactly. Prepare the filling. I’m not much of a baker, but I really want to expand my baking horizons. When I came back I found my mom, dad, 2 sisters and a brother standing around the now very empty baking dish with large spoons in one hand and guilty blueberry stained looks on their faces. Can i ommit or is there any easy substitute? 1/4 cup fine stone-ground cornmeal (yellow or white) ps – i cheated and used trader joe’s ready made biscuit dough. I suppose that could have something to do with it! It didn’t have a lot of flavor and the underside in contact with the juice became pasty. Aug 27, 2015 - I cannot resist a recipe that promises an odd outcome. I had to cook mine longer. Unpeeled peaches are a delicious time saver. Made this minus the blueberries and with 50 percent more biscuit. smells divine and yes to the cornmeal biscuits! I CANNOT eat a peach with a peel :(. @Jen– I’m not sure where you are in Ohio, but I grew up there and you may want to try Lynd’s Fruit Farm in Pataskala if you live anywhere nearby. tangy braised chickpeas. With billows of whipped cream. Thanks for sharing! Sloshing juices are to me the bane of most peach recipes but this ended up with a very modest amount of delicious juice. Serve with vanilla ice cream or lightly sweetened whipped cream. Can this be prepared in advance and then frozen? Okay…yum! Big hit at the family barbecue served with vanilla ice cream . This was fantastic! For some reason, the biscuits just make it, and with homemade whipped cream… perfect! I even reheated it in the oven the next day, and the top remained crisp! I should start looking now, I suppose! As always, your recipes never let me down! This is one fabulous recipe for peach cobbler. Served it room temp with a drizzle of heavy cream as suggested. I halved the peaches and added ME wild blueberries; I, also, used Turbinado sugar on top. Be still my heart! I have no talent for it, and usually end up with mushy myself. :D. Alexandra’s Kitchen is more focused on pictures, less on words. ... Blueberry Cobbler with Polenta Topping Yields 6 mini cobblers. I also like the bourbon suggestion in one of the earlier comments. Can frozen peaches be used? I think I am going to pay a visit to my local farmers market this weekend, it’s been too long and this is just the motivation! thanks. Not a bad fate at all for those “too juicy” peaches and leftover blueberries. I bought some peaches to mash up for the babe, but they were bad by the time I got to use them. bottled lemon juice. This was DELICIOUS!! Yum! Add berries to bowl and toss to coat. This recipe is delightful, and anything that you make twice in two weeks is a keeper! I’m seriously jealous of your cast iron. 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