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 hotel’s Pyramid Restaurant is not quite the one from her Dallas childhood.
“My grandmother’s recipe was made with canned peaches and margarine,” she says. Huff’s 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. “There’s something about peaches, vanilla and butter,” she says. Butter — that’s another ingredient that makes this dish so good, you can’t stop eating it. You think I’m joking? I thought Fairmont Hotel executive chef André Natera was joking when he said he couldn’t 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 ...
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!!!
AIGS?
I love that stuff warm with vanilla ice cream...
I wll be trying the Biscuit pudding recipe, very soon!
Eggs. :o)
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.
I will be trying the Biscuit pudding recipe, very soon! And a few others as well.
Nothing better than dewberry cobbler..no, not blackberry
wild dewberries.
Pickle them.
I looked up unripe peach recipes on the web and there are quite a few. Like grating them up and use in a saw, etc
Dewberry is a grandparent of the Ollalieberry and Marionberry.
Georgia peaches, now at every roadside stand in Florida. Yum.
It’s hard to beat Pittsburg peaches. Had cobbler made from them just today.
Amen and Hallelujah!
You are so lucky to have an elberta peach tree. I can’t even find elbertas in a can!
We are DRY in AZ, too! Not a drop of moisture for months.
Last week they only had Lorings, they said mid July would have lots of Redskins. Not so many “peach sheds” open up there anymore. Maybe they all died from heart trouble caused by Franklin’s Pittsburg Hot Links.....
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.