- Food and Cooking
Peach Cobbler Ala Gina
Peach Cobbler Ala Gina
Peach Cobbler Ala Gina
For those of you who have been following me through my lenses of love and infinite possibilities you know I am not a self-proclaimed expert at anything at all - especially cooking. Those of you who caught my Cooking with Family lens know I don't, in fact, know how to cook at all.
Its all new to me!
When I first started cooking I did it like I do everything else in life: I asked my friends and family what they wanted.
Viola! I suddenly knew how to make the perfect orzo-and-cheese, bacon wrapped pork chops with rosemary, meatloaf and potato salad for those around me but I was still missing something. I still yearned when I stood over the oven and I couldn't figure out what was so fascinating about the task.
That's when it hit me.
I wanted to make what I wanted to eat and there was no one trying to stand in my way to do just that.
So Id been craving peach cobbler for about six years now...
All Photos Property of Gina Blanchard - All Rights Reserved
An Experiment in TasteClick thumbnail to view full-size
Did you know?
August is National Peach Month
A memory for a recipe
Making baking easier!
All you really need if you want to step outside of your hands and do something with a bit more seriousness. I have one of these and I use it for everything.
Can you believe I spent half a decade looking for my perfect peach cobbler? I went to every grocery store in a fifty mile radius and made sure to check in at each restaurant I've gone to but to no avail. Sure, I found a slice every now and then or a little individual pie but I wasn't finding what my taste buds were asking me for.
There was something I had tasted once upon a time as a child and it was still lingering at the back of my throat begging me for more buttery salvation.
One day there I was standing at my local Farmers Market like I do every week. A man wandered over and shoved a skewer towards me:
”Peach?” Oh sure, why not? I was accustomed to eating samples here so what made this time any different? Sweet juices ran a rivulet from my fingertips as I plucked the glistening fruit from the end of his spear, running down the length of my pinky and dropping off at the underside of my wrist. When I tipped back my head to toss my treat into my mouth the sun cast a glow across my face as warm and inviting as the explosion of sticky-sweet nectar across my tongue.
My answer had been there all along.
Eagerly I started gathering white and yellow peaches by the armful.
The Recipe According to Members of the Family
FRESH, RIPE PEACHES are the MOST IMPORTANT ingredient you can use.
It's Easy - PEACHES SHOULD SMELL LIKE YOU WANT THEM TO TASTE LIKE
* 3 Large OR 4 medium/small White Peaches
* 3 Large OR 4 medium/small Yellow Peaches
* 1/3 White Sugar
* 1/3 Cup Brown Sugar
* 1/4 TSP Ground Cinnamon
* 1/8 TSP Nutmeg
* 1 TSP Meyer lemon juice (it's sweeter than Eureka but use what you can)
* 1 TSP Cornstarch
* 1 Cup All-Purpose flour
* 1/4 Cup White Sugar
* 1/4 Cup Brown Sugar
* Heavy Pinch of Salt
* 1 TSP Baking Powder
* 6 tablespoons of cold unsalted butter cubed (if all you have is salted butter cut your salt pinch down from heavy to very small!)
* Boiling Water on hand (I just turn my tea kettle on cause it's a judgement call how much you'll need, but about 1/3 a cup or a bit more )
Preheat oven to 425.
Peel, Cut, Core and Slice Peaches into a large bowl. Add 1/4 cup of each white and brown sugar along with cinnamon, nutmeg, lemon juice and cornstarch. Mix. Bake for 10 minutes. It is imperative that your oven is preheated.
Combine all dry ingredients into a large bowl. Add butter - if you don't have a pastry blender, use your hands, letting your fingertips work it into a meal. Stir in boiling water until just combined. This is your topping.
Remove your peaches from the oven and spoon the topping over them until they are all covered. Add your remaining 3 tablespoons of sugar and 1 teaspoon of cinnamon to the top and bake for about 30 minutes (or until golden brown).
You can substitute peach for other fruits - definitely! You can also add or take away peach or sugar to your liking - I like sugar and I like peaches and I like butter! Honestly, it's not easy to mess this up!
For Cobbling Peaches in Style
Need something to display your cobbler in for the next party or backyard shindig? Puddle your puddings and create your cobblers in this ceramic, peach-shaped dish!
Georgia may be known as the Peach State but it is California that is producing half of the peaches in the United States.
Worlds Largest Peach Cobbler
In Peach County, Georgia in June (2013) people stood in line for over an hour for the record-breaking cobbler.
150 POUNDS of Sugar
70 Pounds of Butter and
75 GALLONS of Peaches.