Peach-Pecan Cobbler: A Love Story with Mush
Jul 5th, 2008 by Marilyn
I always enjoyed the sight of peaches piled in bowls and paintings. But I never liked to eat them.
I thought there was something wrong with me. Everyone else was in love with peaches.
It’s possible I never got over the watery fruit cocktail in the school cafeteria.
In my mind, those sad little cups cemented peaches as a mushy fruit, and I do not like mushy fruit.
So I grew not to love peaches, and in a nation of juicy peach lovers, I knew this was a great and terrible sin.
Then I became a baker.
And when the older bakers taught me to sprinkle in this and toss with that, I revealed my secret sin. They’ll bake into mush, I said.
They stared at me and laughed, sliding the fruit under buttery doughs and into the oven. Yes, but it will be the finest mush to ever sweeten your tongue.
And it was. The bakers had sweetened the deal by cloaking peaches in cobbler, and every working sunrise that summer, it smelled like heaven cooling on the racks. They proved to me that steaming, drippy magic resides in every peach.
It’s been love ever since.
———————–
Peach Cobbler with Blueberry Cream
peaches:
7 large peaches - peeled, halved, pitted and sliced
1/4 cup granulated sugar - blended with 1 tablespoon cornstarch, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon
finely grated zest of one lemon
topping:
2 cups unsifted all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into chunks
4 tablespoons cold solid shortening
1 cup pecan halves, roughly crushed
2 tablespoons plus 2 teaspoons granulated sugar
2/3 cup plus 1 tablespoon heavy cream, blended with 1 teaspoon pure vanilla extract
Lightly butter an 8-cup ovenproof baking dish that measures about 2 inches deep. Set aside, and preheat oven to 425 F.
In a large bowl, toss the sliced peaches with the sugar-cornstarch-spice blend and set aside for a few minutes. Toss the peach mixture with the lemon zest, then spoon peaches into the buttered baking dish, along with any juices from the bowl.
For the cobbler topping: Sift the all-purpose flour, baking powder and salt in a large mixing bowl. Add the chunks of butter and shortening. Using 2 butter knives or a pastry blender, “cut” the fat into the flour until it’s reduced to small bits. With your fingertips, further reduce the fat to small flakes by dipping down into the mixture and crumbling it. Toss in 2 tablespoons of granulated sugar and the pecan halves. Pour the cream-vanilla blend over the flour mixture and in a few quick strokes, use a fork to combine into a rough dough.
Turn out the dough onto a lightly floured work surface and gently knead a few times combine. Pat out dough approximately 3/4 inch thick. Using a 2 1/2 - to 3-inch round cookie cutter, cut biscuits from the dough, and place the biscuits on top of the fruit, overlapping slightly. Sprinkle the remaining 2 teaspoons granulated sugar on top of the biscuits.
Bake the cobbler on a rack in the lower third of the preheated oven for 15 minutes. Reduce the oven temperature to 400 degrees and continue baking for 20 minutes longer, or until the topping is golden brown and the fruit is bubbly.
Serve cobbler warm or at room temperature, with ice cream or Blueberry Cream, below.
Blueberry Cream
1 cup sour cream
2 tablespoons powdered sugar
1/4 cup blueberries, chopped and smashed to release juices
In a small bowl, stir powdered sugar into sour cream to combine. Fold in smashed blueberries until fully blended. Refrigerate until served. Blueberry Cream will keep, covered and refrigerated, for several days.
cobbler adapted from Fruit Desserts
well,you got me at peaches and pecans…nothing could possibly be wrong with that!
Ironically, today’s project at my house is blackberry cobbler. (Should we share? Arrange a trade?)
What says summer louder than blueberries and peaches!
That is a seriously fancy pants cobbler! Love the pecan biscuit topping idea. I’m sure is was rich and sticky — just the way it should be.
I have not been a fan of cooked peaches in the past, but THIS?? I think I just may have to try, if I can get my hands on some decent peaches!
Looks great. I’ll have to try this it. I made one 2 weeks ago with a crumble topping. We went to a u-pick orchard and the peaches were fantastic. I think the peaches are gone now but apricots are available. Still worth a try!
Oh, my goodness. I’ve never been able to get excited about peaches before, either–at least not until now. This is making my mouth water. Your photos are always so gorgeous! -Julia
our southern cobblers look nothing like that–here they’re mixed together where as your’s is two seperate entities–i’ll definitely try yours!
I’ve never made cobbler with a biscuit-like topping before. What a wonderful idea. Could probably eat those biscuits all on their own, but I do love cooked peaches…
Theresa - pecans make everything better, don’t they?
Jo - blackberries are beautiful right now - how’d it go?
Jenni - this cobbler made me think of you; wish I had bushels of Georgia peaches and pecans!
Erin - it is indeed juicy sticky good. And thanks for the Stumble!
Amy - decent peaches make all the difference. Enjoy it!
Desiree - welcome! Apricot cobbler sounds great.
Julia - thanks. It took a cobbler to get me excited about peaches, too.
Natalie - cobblers and crisps, bettys and pandowdys are all different everywhere - and all delicious!
Lydia - I like to use an oatmeal-brown sugar crisp topping, too, but you caught me - one great benefit to making this cobbler is that I looove eating the extra biscuits.
your biscuit topping looks amazing! the pecan studs really make it special and super yummy. and blueberry cream? oh, how your pictures taunt me.
Oh, that is just fabulous. Fabulous. I can’t WAIT for the peaches to hit the farmer’s market!
Your photos are absolutely stunning, and the food looks delicious. (I heart peaches!)
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I feel exactly the same way about peaches. But I’m going to give this a shot. It looks great.
This looks thoroughly delicious.
I live and die for peaches.
We made this with nectarines and it was amazing. The blueberry sour cream was the perfect pairing. Thanks for the great recipe.
I pulled some of last summer’s peaches out of the freezer and made your cobbler last Friday morning. Amazing! I’m more of a crisp man myself, but this recipe with the biscuit topping converted me. I’ll try to enjoy cobblers more often.
Take care.
Grace:
FYI, the blueberry cream makes an excellent spoon-to-mouth breakfast the next day. Just ask my daughter, who cleaned out the bowl.
Jennifer:
How is your farmer’s market? I love hearing about different regions and what sells when.
GG:
When I make cobbler, I heart peaches too. Thanks and welcome!
Someone Else:
Hope you enjoyed a great cobbler!
Nascar: Thanks!
Woman 100: Welcome - and that is quite a peach commitment!
Rachel:
So glad you enjoyed it! I can always eat the blueberry sour cream, with or without cobbler. Nectarines are wonderful right now - I’m sure they baked up beautifully.
muddywaters:
How wonderful to have a freezer full of peaches! Glad the cobbler went well - but like you, I also love the crisps. You know, I like just about anything baked over fruit.