August 3, 2011

Brandied Peach Cobbler


It's that time of year in the South ... peach season!  Believe it or not, I'm really not that big a peach fan.  But when I get them fresh from the tree, that seems to change.  Juicy, ripe, straight-from-the-tree peaches are wonderful little fruit jewels.  And I'm fortunate enough to live where I can drive right up to a peach farmer's roadside stand and grab a basket ...

Peaches at the farm stand

... or, pick my own.  Mark and I tend to go pick our own.  We have four local peach orchards within a 15 minute drive of our house, and you can drive your car right into the orchard!  How easy is that?  I kid you not, from leaving our door to coming back home through it, it takes us all of about 45 minutes to an hour to pick our fill of fresh peaches.  I'm spoiled.  Definitely spoiled.

We pick our own!

My favorite way to enjoy fresh peaches is in this Brandied Peach Cobbler.  (Well, after learning about chocolate vincotto, cobbler may be my second favorite way to enjoy fresh peaches ... but we won't quibble.)  The peaches in this cobbler are spiced up with just a touch of brandy and ground cloves, lending a totally amazing flavor to the peaches.  The topping is a bit different than your typical cobbler, too - it's like a sugar cookie dough that you drop on in spoonfuls.  Absolutely delicious.

Slice up some peeled fresh peaches and toss them with a little sugar, cornstarch, brandy, and ground cloves.  Bake them until they start to release juice ...

All sliced up

... and then drop on really yummy sugar cookie-like dough.

Drop, drop, drop ...

Bake that until it's golden brown.  Then dish out a big ol' bowl and dig in!  You can top it with vanilla ice cream or whipped cream, but I'll be honest - I like mine best just plain.  I have one little dab of this pan left, and I'm going to go finish it up right now!  Yum.

Dish it up!

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Brandied Peach Cobbler
Source:  Adapted from The Best Recipe cookbook, by the Editors of Cook's Illustrated magazine

Ingredients
Peach filling:
2 lbs. fresh peaches
1/3 c. sugar
1 tsp. vanilla
2 tsp. cornstarch
1 1/2 T. brandy
Pinch of ground cloves

Topping:
1/2 c. all-purpose flour
1/4 tsp. baking powder
Pinch of salt
1/2 c. sugar
8 T. unsalted butter, softened
1/4 tsp. vanilla
1 large egg yolk


Directions
Prepare the Filling:  
1.  Peel and pit peaches; cut into thick slices.  Combine with sugar, cornstarch, vanilla, ground cloves, and brandy.  

2.  Please in a greased baking dish; cover with foil and bake at 400 degrees until peaches begin to release liquid - about 15 minutes.  (Note:  Let the peaches go the full 15 minutes.  I tried to rush this one time, and my topping didn't cook correctly.  I think the peaches need to be fully heated through when you put the topping on.)

Prepare the Topping:  
3.  While the peaches bake, mix flour, baking powder, and salt together; set aside.  

4.  Beat softened butter and sugar until light and fluffy, about 1 minute.  Beat in egg yolk and vanilla.  Stir in dry ingredients just until combined.

5.  After the peaches have cooked for about 15 minutes, remove them from the oven and stir them.  

6.  Drop topping dough by tablespoons evenly over the fruit (it won't cover every spot completely!).  Return baking dish to the oven, uncovered, and bake until the topping is nicely browned and peaches are bubbly, about 40 minutes more.

Enjoy!

This post is linked with Recipe Sharing Monday hosted by Jam Hands, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Friday Favorites hosted by Simply Sweet Home, Friday Potluck hosted by EKat's Kitchen, Sweet Tooth Friday hosted by Alli-n-son, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, and This Week's Cravings hosted by Mom's Crazy Cooking.

13 comments:

  1. We have tons of peaches around now, too. What a great way to use them - and with Brandi - NUMMY! ~ Courtney

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  2. It's a great year for Missouri peaches, so we have them a lot right now. Just can't walk by a farmer's stand without buying three. It's just my wife and I, so I have mastered the two peach cobbler (with one for snacking while prepping!

    Beautiful photos

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  3. That looks great! Our local peaches are almost gone :(

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  4. Okay!!! As soon as I saw Brandied, I knew I had to come over from Recipe Sharing Monday. You get a big YUM from me.

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  5. Yummm! I love fresh peaches--i bet this was amazing! My FBF hop is up again, hope you can link up again this week!
    ~Carolyn
    Flash Back Friday #11

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  6. You pick your own?? Well, that's just not fair! lol... The cobbler looks delish! The peaches are so good right now!

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  7. How pretty! And delicious too. :) I'm so glad to see that you linked up this week. Thank you so much for sharing this at Recipe Sharing Monday. I hope to see you back next week!

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  8. This looks so delicious. Yes you are lucky to have fresh fruit so close - I'm jealous! :)

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  9. Love all the peach photos! The cobbler looks delicious. I need to use up some peaches this weekend. Thanks for posting this as a reminder. Thanks for sharing on Sweet Indulgences Sunday.

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  10. Looks delish.

    We'd love you to share your recipes with us at
    Simply Delish Saturday

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  11. That cobbler looks fantastic. Definitely one of my favorite ways to enjoy peaches. Thanks for linking this up to Sweets for a Saturday.

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  12. Oh wow, this looks so darn tasty. It pushes my savoury version to the back.

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