Skip to comments.Peach Cobbler is a Texan’s Summer Love
Posted on 06/17/2012 1:26:15 PM PDT by nickcarraway
Nothing says summer like peach cobbler, and, thanks to a terrific Texas peach crop this year, there are plenty of wonderful fresh, local peaches to do the dish justice. Like many Texans, Fairmont Hotel pastry sous chef Maggie Huff starts with an old family recipe.
I think this recipe is technically a buckle, she says, but this is the cobbler I grew up with. You make a cake batter that you pour on top of melted butter and the peaches.
But the peach cobbler she created for the hotels Pyramid Restaurant is not quite the one from her Dallas childhood.
My grandmothers recipe was made with canned peaches and margarine, she says. Huffs calls for butter and fresh peaches, like the ones the Fairmont gets from the Lightseys, a multigenerational Texas farm family from Mexia that has sold its peaches and other produce at area farmers markets for years.
I added a streusel topping, says Huff, the general manager at Il Sorrento before it closed, who followed her dream to study at the French Culinary Institute in New York. Her streusel topping gets extra crunch from pecans. Her secret for bringing out the best flavor in the peaches? She adds sugar and vanilla bean. Theres something about peaches, vanilla and butter, she says. Butter thats another ingredient that makes this dish so good, you cant stop eating it. You think Im joking? I thought Fairmont Hotel executive chef André Natera was joking when he said he couldnt stop tasting it. Then we sat down, and I ate the cobbler. The combination of intensely ripe peaches, crisp buttery topping and bread-pudding-like texture does keep your mouth begging for another bite.
(Excerpt) Read more at dallasnews.com ...
Peach cobbler, pecan pie, the South has the best desserts :)
Nothing, but ABSOLUTELY NOTHING would make me fall off my diet like homemade peach cobbler. Ala Mode. Nothing. (...sob...)
Oh don’t I know!!
But if Michelle O finds out, look out.
She’ll get some for herself and ban it for everyone else.
My peach cobbler recipe (I made it yesterday)
2 large cans of sliced peaches (drain juice from one can)
Put both cans of peaches & juice of one can into large baking dish
One Box of pecan cake mix (sprinkle it all over the top of the peaches)
One stick oleo (melt and drizzle over the cake mix)
Pecans (I use 1/2 cup-break them up & sprinkle over the top)
Bake at 350 for 55 minutes.
(Delicious and easy recipe)
Something is terribly, terribly wrong! This is the first year in who knows how many years that there hasn’t been constant complaints about a late freeze, hot temps, no rain, bad storms, the dog ate them or aliens did weird medical experiments on the peaches.
I put up 13 half pints of peach jellies and 6 qts of fresh slices in the freezer this week. ;)
Peach is great, but Blackberry is the Holy Grail
For those of you who really like Texas food See THE HOMESICK TEXAN.com Fun reading and GREAT recipes.
Berry cobbler,peach cobbler.
One doesn’t pour cake batter over peaches - yuck - and canned peaches - double yuck. Cobbler is really sweetened biscuits, with peaches, or whatever fruit, but always fresh - laid over it, then baked. A layer of whipped cream on top.
My grandmother was from Virginia.
For us, a peach cobbler had a pie crust bottom and lattice top - the “cobbler” part in the middle was ONLY made with fresh peaches (or apricots because we live in California) and then baked in either a square or rectangular pan — served warm only, ice cream optional.
Worth dying for.
That and fireworks on the 4th of July made life worth living in the hot California Central Valley summers.
I love peach anything; don’t like it too sweet because then you can’t taste the peaches-which I actually like the flavor of.
Peach ice cream-homeade-is to die for. Peach turnovers made with a buttery pastry is the best.
I wish we had good peaches up here in New England. Might have to go online and find me some good peaches to order...
To walk into a produce section and smell peaches, is a little slice of Heaven to me...
Ever tried olallieberry?
Sve your concience and use Cool Whip instead of aaace cream. Bonus is that it allows for an extra hep’n.
No. I have never heard of it.
OMG! There is actually a Marionberry! lol
My neighbor has a peach tree and one limb hangs over the fence into my yard. The branch is full of smallish peaches about the size of an apricot. The whole tree is loaded. I saw the neighbor out picking some of them yesterday he filled what looked like a 2 gallon bucket. I figured they had ripened so I went out and checked the ones on my side and picked one. All are still very hard and no peachy aroma but their color is nice. I wonder what he is going to do with all those hard unripe peaches?
Maybe he just doesn’t like them falling, and he wanted to get them out.
Homemade Peach ice cream is the bomb!
This week I have eaten raspberry, black berry, peach, and cherry pies. I’m going into the kitchen now to make strawberry rhubarb pie. A month ago I was making a cherry pie every other day to keep up with our one little tree. But I haven’t found the peaches yet to justify making a peach pie. I’ll try to hit the farmer’s market next Saturday.
I doubt that is the case.
I love strawberry rhubarb pie!
Just having some nice fresh Pittsburg peaches fried pies. Just let that ho moochelle try to tell us doodley squat.
I haven’t had a rhubarb pie since my family lived in California in the 50’s. My Mother also made mango pies when we lived in Hawaii.
I use “Ripe N Ragged” Elberta peaches. Much peachier flavor and texture. Clings are slimy and hard. And Bisquik or other good biscuit batter for topping. Gotta go before the drool shorts out my keyboard...
Nothing in my conscience about it but the FLOUR. I'm a full-fat eater. Butter, not margarine, NO veg oils, full-cream whipped cream, bacon, lots of whole eggs, etc. The only thing in a cobbler that doesn't like me is the wheat in the flour.
Whenever I make homemade ice cream, I use full-fat heavy cream, whole milk, AIGS, and Elberta peaches. There's just something about the sound of that (old-fashioned) ice cream maker lugging down that makes my mouth water!
Mom used the red cling peaches and Bisquick. Just give me a sheet pan of that old fashioned peach cobbler and a spoon. Maybe a glass of milk to help wash it down.
I’m heaven bound. Want some?
I haven’t been able to find ‘elberta’ peaches for several years. I have even thought of ordering them online.
I really dislike ‘clings’.
Awww, man, you’re making me very hungry!
Of course, for the absolute PEAK of perfection, that Peach Cobbler ala mode needs to be on Blue Bell Vanilla Ice Cream. . .
Yah, there’s really no comparison between them. Clings are really tasteless after Elbertas. I’ve been able to get Elbertas at Costco occasionally. There is a local chain of “Membership without membership” warehouse stores that stocks them, so they are still available.
or Blue Bunny. Or Dreyers. Or Edy’s. Or Breyers. BEST IS HOMEMADE. Bar none.
Our summer treats were homemade, hand-cranked ice cream or strawberry shortcake.
Fairly often we would go berry picking and get fresh blackberries to make a cobbler (a few berries got eaten in the picking process). Yep, those were good too.
Thanks for the tip. Great site!
We don’t have peaches ready yet here in IL & the ones I buy at the market are sour & seeds hard to remove. They say peaches will be earlier than usual this year tho. Can’t wait!!
We planted a little twig of Elberta and another of Reliance in our back yard in 1996 to satisfy the longing of our little boy. They have given us years of great peaches in northern Illinois, and we had never before heard of Elberta. It was a “gardener’s special” and we are certainly the gardeners who lucked out. They are delicious. The trees are loaded this year, but we are DRY.
“For us, a peach cobbler had a pie crust bottom and lattice top...”
My grandma was from West Virginia and this sounds like her cobbler recipe as well. The latticed top crust and the bottom crust were crisp and buttery and soaked in the peach juice ... to die for delicious!!!
I love that stuff warm with vanilla ice cream...
I wll be trying the Biscuit pudding recipe, very soon!
Hot and cold.
I thought so LOL
I was once moved to automtaic tears from the childhood happy memories evoked when I stopped at a fruit stand and the smell of the peaches overtook my senses.
Do you have a fried pie recipe? We have been trying to find one for a long time like my MIL used to make.
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