Transform that old fashioned yet #classic #peach #cobbler into a new one! Made with none other than #local #fresh #Ontario #clingstone #peaches literally right from our backyard #orchards in the #Niagara #region Out with the cinnamon or pair It with this instead … to revitalize, refresh & tantalize your tastebuds as it simmers and bubbles in the oven the living area is filled with its aroma Stay with me for more upcoming peach recipe favourites, I have 1/4 of a bushel left to go #cobblerlovers #thanksgivingrecipes #dessert #dessertporn #desserttime #dessertlover #baking #fallrecipes #peach #peachcobbler
My Recipe
Peach Cobbler
Note: Ingredients listed under each step. I’m using a clingstone, firmer, fresh peach called baby gold. Make the necessary adjustments for other varieties of peaches. This is also a low sugar recipe, it was sweet enough for our taste and we had it with mildly sweetened vanilla whipped fresh cream.
Ingredients
6 Medium fresh peaches (see note above) cored and sliced. (I left the skins on for extra fibre and it was as tender as the peaches, you couldn’t tell that the skins were on)
1 1/2 Tablespoons lemon juice
1 Tablespoon sugar
Mix well to combine and macerate for at least half an hour stirring in between.
Step 2
Make the batter
1 cup all purpose flour
1 1/2 to 2 cups cream or milk (I used cream)
1/4 teaspoon salt
1 teaspoon pure vanilla
1/3 cup sugar
1/8 teaspoon nutmeg powder
1/8 teaspoon cinnamon powder
1/8 teaspoon clove powder
1 teaspoon grated lime zest
Stir the vanilla into the milk. To the flour, add the zest, then whisk the spices, sugar and salt together and combine until evenly distributed. Add in the cream/ milk vanilla mixture to form a medium consistency batter, slightly thicker than pancake batter consistency. At this time give the peaches a good mix and microwave for 5 minutes, mixing it half way through. Remove from microwave oven.
Step 3
1/2 cup butter
Preheat the oven to 350F. While the oven is preheating add the butter to a 9” by 13” baking dish and allow to melt. Watch it carefully, you don’t want it to over-brown. Remove the dish from the oven.
Step 4
Give the batter a quick stir and pour the batter into the melted butter. Start from the centre making sure to spread it evenly. Do not mix. Using a spoon distribute the peaches and juice evenly on top. Return to the oven and bake in the centre rack for about 45 minutes to an hour. Because this variety of peaches are firmer and not as juicy as freestone peaches, cooking time may vary. Check at the 30 minute mark to see if the bottom and edges dry and the top is a nice golden brown. Allow to cool for about 20 to 25 minutes before serving hot with ice cream or whipped cream. It can be enjoyed as a cold dessert as well. Don’t forget if you are viewing this video you might as well subscribe like share
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PS: A very special thanks to each and every one of my viewers in Japan, Canada and the USA for making this video go viral. A great big bear hug to all my subscribers especially to those that did today pls subscribe if you haven’t already done so To my Japanese viewers: it exactly was five years ago today that I visited your beautiful country by cruise ship! Thank you for the most wonderful welcome at the port! Enjoyed doing some tours, loved the peaceful ambiance and your super healthy seaweed/fish entrees and dumplings. Would have loved to stay longer! Most of all your gentle kindness, helpfulness, politeness and hospitality will remain with me as one of the most graceful memories of that cruise. Sending you all much .
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