Two Cobblers That are Lip-Smacking Good and Lightened Up!

 

Tis' the essence of summer...

 

Cobbler!

 

Fresh Peach Cobbler

Ripe juicy peaches with spicy cinnamon and a 

buttery cobbler crust,
baked until golden brown and delicious ~
who doesn’t like a sweet treat now and then...

Here, we all like fresh peaches and I was happy to see ripe white peaches at the farmers’ market the other day.  

Easy, But Different, Peach Cobbler

A bushel and a peck ~ that’s how much we love fresh peaches here!

I knew it was time for 'summer-time comfort food' last Saturday when a bounty of great looking Michigan peaches was on display at the farmers’ market!

Peachy Keen Classic Cobbler

It was a warm summertime day, didn't matter!  I cranked up the oven because there were hungry mouths here salivating for a sweet treat!

It all started when Bill and I saw that the farmers’ market still had a plethora of peaches…

I got the peaches, tossed them with sugar and spice, spread them in a baking dish, dropped spoonfuls of dough over the top and baked it up.  Easy as pie!

Simply put, a cobbler is a casserole of baked, syrupy sweet fruit with some sort of pastry topping. 

To the peaches and sugar, I added a touch of cardamom for its distinctive sweet and savory taste.  You know the spice, it’s a longtime staple that  Swedish bakers use in a lot of confectionaires, like my Swedish MIL did.  

Next, I stirred in small amount cinnamon along with a splash of lemon juice to balance the sweetness of the mixture.

But ~ the secret to this great tasting cobbler is all about the orange zest in the biscuit topping.  It’s a surprising aromatic addition that will make everyone at your dinner table smile.

This cobbler delivers a crisp and tender crust with sweet jammy fruit underneath.  Serve it with a scoop of ice cream or dollop of whipped cream, or not, serve it warm or room temperature, whichever you like.

Drop-dead delicious, for sure ~ it’s probably the best reason to turn on the oven in the summer!

Enjoy!

Yield:  8 servingsAuthor:  Pam

Peachy Keen Cobbler

This cobbler bakes up into a crisp and tender crust with sweet jammy fruit underneath.

 

 

INGREDIENTS:

For the filling:

• 1/2 cup Splenda (or sugar)
• 3 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 8 cups sliced peaches, about 10-12 medium-sized peaches

For the topping:

• 1 cup all-purpose flour
• 1/4 cup Splenda (or sugar)
• 2 teaspoons orange zest
• 3/4 teaspoon baking powder
• 1/4 heaping teaspoon salt
• 1/4 teasppon baking soda
• 3 tablespoons cold butter
• 3/4 cup buttermilk

INSTRUCTIONS

1. Preheat oven to 375°.
2. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom.
3. Add peaches and lemon juice, toss well to combine.
4. Transfer to an 11x7-inches baking dish that has been coated with cooking spray.
5. In a small bowl, whisk the first six topping ingredients; cut in butter until mixture resembles coarse crumbs.
6. Add buttermilk, stir just until moistened.
7. Drop dough by tablespoonfuls over peaches in baking dish.
8. Bake 25-30 minutes or until topping is golden brown.
9. Serve warm or room temperature.

 

Summery Peach Loaf Cake with Cinnamon Streusel Topping

We all really like peaches here, some more than others, but we all are hooked on this cake!

This is a scrumptious summer dessert starring fresh peaches!

Peaches have been “iffy” here this summer.  Most of them not ripe, and when they do ripen up, they’re rotten.  Thankfully, our favorite farmers’ market had a huge supply of Michigan peaches.  They looked near perfect ~ I couldn’t resist them ~  fragrant, ripe and drip-down-your-chin juicy.  Just what this cake called for!

The simple streusel topping is spiced with fragrant cinnamon and cardamom.  It’s equally good for breakfast, brunch, a snack or dessert.  Finish it off with a scoop of ice cream or a swirl of whipped cream, or just eat it plain, like we do.

It’s a moist cake filled with little chunks of sweet peaches!


Enjoy!

Yield: 1 large or 3 mini loavesAuthor: Pam

Peach Cake with Cinnamon Streusel Topping

This is a delicious, moist and sweet cake!

prep time: 20 MINScook time: 30 MINStotal time: 50 mins

INGREDIENTS:

• 1 cup sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 eggs
• 2-3/4 cups flour
• 1 -1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1-1/2 teaspoons cinnamon
• 1/4 teaspoon cardamom
• 1-1/2 cups diced fresh peaches

Streusel Topping

• 1/4 cup butter, softened
• 3/4 cup sugar
• 3/4 cup flour
• 1-1/2 teaspoons cinnamon
• 1 tablespoon water

INSTRUCTIONS

For the cake:

1. Preheat oven to 350°.
   Grease and flour three - 3x5x2-inch or one - 9x5-inc loaf pan(s).
2. In a large mixing bowl, using an electric hand mixer, beat together the sugar and oil. Add vanilla. Add eggs, one at a time, blending well after each addition.
3. In another bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients. Beat until well combined. Stir in diced peaches. Spread the batter into prepared loaf pans.
4. Bake until toothpick inserted into center comes out clean; about 25-30 minutes for small loaves and about 55-60 minutes for large pan. Allow to set for 10 minutes before removing from pan. Let cool completely before slicing.

For Cinnamon Streusel Topping:

1. Cream softened butter well, add remaining ingredients. With a fork or pastry blender, combine until crumbly.
2. Scatter over cake before baking.

Peach Crisp with Sweet Topping

Woo hoo!

Bring on the sugar ~ butter and peaches!

After eating this peach crisp, you'll be dreaming about it in your sleep!

This is undoubtedly the shortest post I’ve ever written ~ and this is undoubtedly the best peach crisp I have ever eaten!

It’s Laurie's simple easy recipe from here that's pretty close to perfect!

                          Put it together                            and                                  baked!                                

It's peachy keen!



Peach Crisp with Sweet Topping
Printable recipe

Ingredients:

6-7 peaches, peeled and sliced
½ teaspoon almond extract
1 cup flour
1 cup white sugar
¼ cup brown sugar
½ to ¾ cinnamon (I used 1 teaspoon)
¼ teaspoon salt
1 stick butter 

Method:

Preheat oven to 375°.
Grease an 8” baking dish.
Mix the sliced peaches with the almond extract and pour into the baking dish.
Mix the dry ingredients together.
Cut in the butter with a pastry cutter or fork until crumbly.
Sprinkle on top of the peaches.
Bake for 45 minutes until peaches are tender and the topping is evenly browned  (I baked it for 1 hour).
Serve warm with ice cream


Enjoy!

Ginger-Peach Shortbread Cobbler and ICD!

Woo hoo! 

You cat lovers, 

today is...

 ~ International Cat Day ~

a day to recognize one of humanity's 

oldest and 

most beloved pets!

And here's Bucky stylin' for the occasion:

Bucky, Bubba's proud Tuxedo cat who loved to "dress up!"

Now, on to dessert for any occasion ...

Delicious!!!

First you have to take a whiff to determine if it’s sweetly fragrant, next you give it a little gentle squeeze; it shouldn’t be too hard, best if it’s soft to the squeeze, then remember that the color tells more about what variety it is than its ripeness. 

That’s the way I find the best peaches at the farmers’ market!

We’re in the swing of peach season here in the Midwest now, and they are juicy delicious and fragrant this summer.  

They’re great eaten fresh just as they are with all the sticky juice running down your chin and fingers.

But, when you want to gussy them up, here you go…

Southern Living did it again ~ published a recipe I couldn’t resist!

Any recipe that begins with 2 sticks of butter, and turbinado sugar has to be good!

 

Mom's biscuit cutter, older than dirt and well-used!

Forked Medallions

Turbinado sugar is “sugar in the raw,” made from pure cane sugar extract, very light brown, with a subtle molasses flavor, that's great in baked goods, barbecue sauces,  and in your morning cup of java.  

And, if you've never added fresh ginger to a dish, this is the recipe to start with.  

Peel the yellowish-pink peaches, encase them in gingered-syrup,  let them bubble away with a shortbread topping of unleavened cookies.

Ummm, mmm!

Oven ready goodness...

Just imagine how delicious this is...

You’re gonna’ want seconds!


Ginger-Peach Shortbread Cobbler  
Printable recipe

Ingredients:

1 cup butter, softened 

½ cup loosely packed light brown sugar
⅛ teaspoon kosher salt
2¼ cups, plus 3 tablespoons flour, divided
1 (½-inch) piece fresh ginger, peeled
¾ cup turbinado sugar, divided
7 to 9 medium-size peaches, peeled and halved
2 tablespoons lemon juice
1 large egg white, lightly beaten
2 teaspoons granulated sugar

Method:  

Preheat oven to 400˚.
Beat first 3 ingredients and 2¼ cups flour at medium speed with a heavy-duty electric stand mixer just until combined.
Place dough on a lightly floured surface, roll to ¼” thickness.
Cut about 14 rounds with a 2½” fluted round cutter.
Place rounds in a single layer on a baking sheet; cover and chill until ready to use.
Pulse ginger and ¼ cup turbaned sugar in a food processor 5-6 times or until well combined. 
Stir together ginger mixture and remaining ½ cup turbinado sugar in a large bowl.
Add lemon juice, peaches, and remaining 3 tablespoons flour, toss to coat.
Place peach halves, slightly overlapping in a greased (with butter) 10” cast-iron skillet, and pour any remaining juice over peaches.
Bake at 400˚ for 15 minutes.
Remove from oven, and nestle shortbread dough rounds among peaches.
Brush rounds with egg white, and sprinkle with granulated sugar.
Bake 17 to 20 minutes or until golden brown.
Serve warm or at  room temperature with a dollop of whipped cream or scoop of ice cream.


 

Enjoy!

Peaches and Cream Cups

This is a great “no fuss” dessert for two.

I saw this recipe over on Laurie’s blog, Cookin’ Up North, and had to make it when the good Michigan peaches were available here.

It’s cool and refreshing ~ a perfect little dessert!

Peaches and Cream Cups

Ingredients:

1 gingersnap cookie, crumbled
¼ teaspoon ground ginger
¾ cup (6-ounces) peach yogurt
¼ cup cream cheese, softened
¼ teaspoon vanilla
1/3 cup fresh peaches, sliced

Method:

In a small bowl, combine crumbs and ginger, set aside.
In a small bowl, beat yogurt, cream cheese and vanilla until smooth.
Fold in peaches.
Spoon into two 6-ounce custard cups.
Cover and refrigerate for 1 hour.
Just before serving, sprinkle with crumb mixture.


ENJOY!

Tomato and Peach Salad

This is my new favorite summer salad!

I was doubtful when I came across this recipe in Cooking Light:  peaches with tomatoes and red onion???  But then I told Bill (the peach and tomato lover in the house), about it, became intrigued and had to give it a go.

It’s amazing how the individual flavors of tomatoes, peaches and red onions ~ each taste delicious on its own ~ generate a uniquely different flavor when combined.

Acid and sweet balances perfectly with the tangy vinaigrette of red wine vinegar, lime juice and honey, coating the blend.

It’s a saporous combination that uses great flavors of summer and goes well with any grilled meat!

I hope you try it and enjoy it as much as we do!

Tomato and Peach Salad

Ingredients:

3 medium peaches, skinned, pitted and cut into thick wedges

3 medium red tomatoes, skinned and cut into large chunks

½ pint cherry tomatoes, halved

½ medium red onion, thinly slice

Dressing:

1 tablespoon red wine vinegar

1 tablespoon fresh lime juice

1 teaspoon honey

2 tablespoons olive oil

¼ teaspoon sea salt

½ teaspoon seasoned pepper

Method:

In a large bow, combine the peaches, tomatoes, cherry tomatoes, and red onion, and toss gently.

In a small bowl, whisk together vinegar, lime juice and honey.

Slowly add the oil in a thin stream, whisking to emulsify,

Season with salt and pepper.

Add the dressing to the peach mixture and gently toss.

Serves 8

ENJOY!

Peach Fluff

I kid you not ~  when I was young, Mom must’ve served strawberries in one form or another ~ from jam to strawberry shortcake ~ with every meal in the summer…

So ~ when I saw this recipe, it was for Pink Fluff, using strawberries; Mimi stated that other fruits substitute well.  We all like peaches here, so I’m calling it “Peach Fluff.”  If 

you don’t know Mimi, you can find her blog of mouthwatering recipes right here.

According to Mimi, this is a recipe from her mom’s very old sorority cookbook.  It originally called for dream whip and Mimi updated it with heavy cream.  It is delicious and a perfect summer dessert!

The sweet ripe peaches are combined with whipped cream and topped with a brown sugar crumble.  Then place the pan of deliciousness in the freezer for a cold summer dessert.  Remove it from the freezer 10-15 minutes before serving to make slicing easier.  You want it slightly soft to taste all the flavors and make it easier to eat. 

Try any combo of fresh fruits you like, blackberries, blueberries, raspberries, peaches or strawberries, whatever is in season.  Cut the ripe fruit into 1” to 2” chunks and freeze on a rimmed cookie sheet until frozen solid before making the dessert. 

We all quickly decided, this dessert is a summertime keeper and I will be making it again soon!  You just have to try it to find out how ambrosial it is!  It’s food for the gods!

Peach Fluff

Ingredients:

1¼ cups flour

1/3 cup brown sugar

½ cup butter, melted

¼ cup chopped nuts -optional

2 egg whites

1 cup sugar

1 (10-ounce) package frozen peaches (or fresh peaches, cut into chunks and frozen)

1 cup heavy cream

2 tablespoons lemon juice

Method:

Combine the flour, brown sugar, and nuts, if using.

Mix in the melted butter and crumble on a rimmed cookie sheet.

Bake in a 350 oven for 10 to 15 minutes, until golden brown. 

Remove from oven and cool. Reserve about 1/3 cup for topping.

Sprinkle the remaining crumbs in the bottom of a 9x13 pan.

In the bowl of a stand mixer beat the egg whites, sugar, lemon juice, and frozen strawberries until light and fluffy, about 15-20 minutes.

Stop the mixer and scrape down the sides of the bowl once or twice to make sure there are no big chunks of fruit.

In a separate bowl beat the heavy cream until about double in volume and slightly stiff.

Fold the cream into the berry mixture.

Pour into the prepared pan, sprinkle with reserved crumbs and freeze until frozen, about 6 hours.

Cut in serving size pieces and garnish with fresh peaches.

It’s divine, it’s delicious, and great for the 4th!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Peach-Pecan Muffins

Baking doesn’t get much easier than homemade muffins.   They’re easy to whip up and fill the house with a great fragrant aroma while they are baking. 

I don’t recall ever having a muffin filled with peaches so I had to try this recipe when I saw it in a recent Southern Living magazine.  The recipe makes a thick batter and the muffins rise well as they bake.   The spicy cinnamon complements the flavor of the peaches while the crunchy streusel topping is not overly sweet. 

These muffins are perfect with leisurely sips of coffee or tea!  

Peach-Pecan Muffins

Pecan Streusel: 
½ cup chopped pecans
1/3 cup firmly packed brown sugar
¼ cup flour
2 tablespoons melted butter
1 teaspoon cinnamon

Muffins: 
1½ cups flour
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter, melted
¼ cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced

Method:

Prepare streusel:  
Stir together pecans and next 4 ingredients until crumbly.

Prepare muffins: 
Preheat oven to 400 degrees.
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Stir together butter, milk and egg; add to dry ingredients, stirring just until moistened.
Gently stir in peaches.
Place paper baking cups in (12-cup) muffin pan.
Spoon batter into cups, filling two-thirds full.
Sprinkle with Pecan Streusel.
Bake at 400 degrees for 20 to 25 minutes; or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes, remove from pan.
Serve warm or at room temperature. 

Delicious! 

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!