Pecan Peach Cobbler
I'm sorry I called you a liar, internet. It's just that YOU LIED. Blanching peaches does not work for getting the peels to come off easily!
Except that it does. Apparently. Or at least it did the other day when I made Pecan Peach Cobbler.
WHO KNEW?
Seriously, I thought y'all were lying when you said dipping a peach in boiling water for 30 seconds will cause the peel to come off. It has never really worked for me until this week. I don't know what I did differently, but BAM. Six peaches. Peeled. JUST LIKE THAT.
I might have to make more stuff with peaches now that the gods of peach peeling have decided to show mercy on my easily annoyed little soul.
Anyway, BAM. Pecan Peach Cobbler.
You should probably make this because it's really very good.The recipe is based loosely on one I know for making homemade Bisquick. Don't buy Bisquick, by the way. You can make it super easily.
Pecan Peach Cobbler
Filling:
6 medium peaches, peeled and sliced
3/4 cup light brown sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1 teaspoon vanilla extract
Crust:
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup light brown sugar
4 tablespoons cold unsalted butter, cut into chunks
3/4 cup buttermilk
2 tablespoons light brown sugar
1 cup chopped pecans
1. Preheat your oven to 425 degrees.
2. Pull out a glass dish. I used a 9" x 13" Pyrex dish.
3. In a small mixing bowl, combine the brown sugar, cinnamon, cornstarch, and vanilla extract for the filling. Mix everything up well.
4. Place your sliced peaches in the bottom of your pan. Throw the sugar mixture in there and use a spatula to gently turn things until the sugar/cinnamon is evenly distributed.
5. In a large mixing bowl, combine the flour, baking powder, baking soda, and 1/3 cup brown sugar. Use a whisk to mix them all up.
6. Toss your chopped up butter into the large mixing bowl with the flour and its friends. Mush everything up with your hands until the butter is more or less distributed. It's OK if it's a little chunky. In fact, it's desirable.
7. Pour your buttermilk into the large mixing bowl and use a spoon to mix it all up.
8. Spread the buttermilk/flour stuff over top of the peaches. It's OK that it doesn't want to spread evenly. Just sort of push it around until the top is mostly covered.
9. Sprinkle the pecans over top.
10. Sprinkle the remaining 2 tablespoons of brown sugar over the top.
11. Bake at 425 degrees for 20-25 minutes or until the crust/cobbler stuff is a nice golden brown.
12. If you decide to serve it warm, know that it won't stay gorgeous. It's going to want to run a little, so just let it. If you want it to stay pretty, you need to refrigerate it until it's super cold, which takes about an hour.
I don't want to wait an hour. I'll take yummy and warm over pretty any day.
By the way, it's perfect served with vanilla ice cream.
Recipe
Reader Comments (2)
Why do I go and open your recipe posts right before bed? I want that. Like, in my kitchen immediately, please.
And now I'm going to have to go try that boiling water thing. Way back when I made baby food the first time, I tried blanching peaches and plums and ended up so annoyed about it not working that I haven't done it since. Six years of boycotting blanching.
(Hi, I'm mean and lazy and leave the skins in my kids babyfood and on all their pies and cobblers. Yes, even peach cobbler.)
But man, does it look better without them.
I'll hold you responsible if it doesn't work and I end up not trying for another six years again :-)
i'm a big fan of blanching to remove skins, especially because great grandfather invented the jordan scalder that heinz uses to remove tomato skins in the ketchup making process. i'm talking about this to avoid admitting how incredible that looks and to avoid the want in my heart!
p.s. have i told you how much i love that you reintroduced me to pecans? i had forgotten how much i love them in backed goods.