Easiest dessert I've ever found.

However, I found that even 1.5 cups of sugar is a bit much - in fact,
I was thinking of cutting it in half, since the sugar was practically
all I could taste. (I'm very glad I didn't bother buying ice cream!)
Granted, the recipe calls for yellow peaches and I only had white ones
available. I was also thinking of using brown sugar in either the
crust or the peaches - can anyone tell me if this would be an
improvement by most people's standards? Also, maybe I'll use 50% wheat
flour next time - again, for the sake of flavor.

Has anyone tried these variations already? Your results? Thanks.

Lenona.

http://www.asweetpeachef.com/sweets/...peach-cobbler/

Fresh Peach Cobbler
recipe adapted from Southern Living, June 1997

1/2 cup unsalted butter
1 cup all-purpose flour
1 1/2 cups sugar, divided into 3/4 cup each
1 tbsp. baking powder
1/4 tsp. kosher salt
1 cup milk
4 cups (about 4 large) fresh yellow peaches, cut into slices
1 tbsp. fresh lemon juice
1/4 tsp. lemon zest
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Directions
Preheat oven to 375 degrees.

Melt butter in a LARGE baking dish or dutch oven.

Combine flour, 3/4 cup sugar, baking powder and kosher salt in a
medium bowl. Add milk and stir just until dry ingredients are
incorporated. Without stirring, pour batter over melted butter.

Heat remaining 3/4 cup sugar, fresh peach slices, lemon juice, lemon
zest, cinnamon and nutmeg over medium-high heat, stirring constantly.
Cook until sugar has melted and all ingredients are fully mixed.
Without stirring, pour the peach mixture over the batter. Don’t worry:
the crust will form over the peaches during baking. Sprinkle cobbler
crust with additional cinnamon or nutmeg, if desired.

Bake cobbler for 40-45 minutes or until golden brown. Serve cobbler
along with Homemade Vanilla Ice Cream, if desired.

(end)

On Aug 15, 6:58*pm, Lenona > wrote:
>
>Easiest dessert I've ever found.
>
> However, I found that even 1.5 cups of sugar is a bit much - in fact,
> I was thinking of cutting it in half, since the sugar was practically
> all I could taste. Also, maybe I'll use 50% wheat
> flour next time - again, for the sake of flavor.
>
> Has anyone tried these variations already? Your results? Thanks.
>
> Lenona.
>
>
Am I wrong but is not the recommendation substitution 1/4 cup of whole
wheat flour and not 50/50?

rLenona > wrote:

>Easiest dessert I've ever found.
>
>However, I found that even 1.5 cups of sugar is a bit much - in fact,
>I was thinking of cutting it in half, since the sugar was practically
>all I could taste. (I'm very glad I didn't bother buying ice cream!)
>Granted, the recipe calls for yellow peaches and I only had white ones
>available.

I use a bit *more* sugar in a similar recipe. If I ended up with
Very ripe peaches [which I don't because I pick them a day or two
early so the squirrel isn't tempted] I might adjust down to 1 1/2
cups.

Did your peaches fill the kitchen with peach smell as you were peeling
them? If not, I'd suspect the peaches were just picked too early &
didn't have the flavor. I don't think using less sugar will help.
Get your peaches from as close to the source as you can- backyard,
orchard, farmers market.

>I was also thinking of using brown sugar in either the
>crust or the peaches - can anyone tell me if this would be an
>improvement by most people's standards? Also, maybe I'll use 50% wheat
>flour next time - again, for the sake of flavor.

I like brown sugar- Seems like I've had a caramel-ly cobbler
somewhere along the line. I guess I just like cobbler just the way
it is-- a simple way to serve peaches with a little dough to hold the
juice and cream.

Jim

"Jim Elbrecht" > I like brown sugar- Seems like I've had a caramel-ly
cobbler
> somewhere along the line. I guess I just like cobbler just the way
> it is-- a simple way to serve peaches with a little dough to hold the
> juice and cream.
>
> Jim

When I discovered that there are no Food Police, I began to substitute brown
sugar frequently. I like the caramel-ly flavor too and think it would be
really good with peaches. The peaches in our local markets don't pass the
sniff test and probably have all the flavor of a pack of copy paper; maybe
less. Canned peaches, sadly, are better. Polly

On Tue, 16 Aug 2011 08:37:55 -0500, "Polly Esther"
> wrote:

>
>"Jim Elbrecht" > I like brown sugar- Seems like I've had a caramel-ly
>cobbler
>> somewhere along the line. I guess I just like cobbler just the way
>> it is-- a simple way to serve peaches with a little dough to hold the
>> juice and cream.
>>
>> Jim
>
>When I discovered that there are no Food Police, I began to substitute brown
>sugar frequently. I like the caramel-ly flavor too and think it would be
>really good with peaches. The peaches in our local markets don't pass the
>sniff test and probably have all the flavor of a pack of copy paper; maybe
>less. Canned peaches, sadly, are better. Polly

Ours too. When my peach tree runs out [maybe today], I'm thinking
about going to a pick your own orchard just to try some other
varieties.

Otherwise- it is canned or frozen for me. Same with tomatoes- green
beans- and usually broccoli & cauliflower.

It is nice to be able to *see* all that pretty produce-- but it would
be nicer if it wasn't just plastic-y representations of the real
thing.

Jim

"Lenona" > wrote in message
...
Easiest dessert I've ever found.

However, I found that even 1.5 cups of sugar is a bit much - in fact,
I was thinking of cutting it in half, since the sugar was practically
all I could taste. (I'm very glad I didn't bother buying ice cream!)
Granted, the recipe calls for yellow peaches and I only had white ones
available. I was also thinking of using brown sugar in either the
crust or the peaches - can anyone tell me if this would be an
improvement by most people's standards? Also, maybe I'll use 50% wheat
flour next time - again, for the sake of flavor.

Has anyone tried these variations already? Your results? Thanks.

-----

Yes. When I made cobblers and any other fruit pies as well as jams and
jellies I would usually use 1/4 or even less sugar than called for in the
recipe. You want to taste the fruit and fruit is plenty sweet. I've seen
pies call for 2 cups of sugar which is just ridiculous. If I were to make
your recipe I'd use 1/2 cup sugar at the most assuming I had ripe fruit. I
also used brown sugar in peach cobblers and it works quite well. It adds
flavor and not just sweetness. I just may bake a cobbler again now that I
thin about it. Being diabetic I can't tolerate sugar so I'd probably
eliminate it altogether. And I suspect the results would be quite pleasing.

Paul

In article
>,
Lenona > wrote:

> Easiest dessert I've ever found.
>
> However, I found that even 1.5 cups of sugar is a bit much - in fact,
> I was thinking of cutting it in half, since the sugar was practically
> all I could taste. (I'm very glad I didn't bother buying ice cream!)
> Granted, the recipe calls for yellow peaches and I only had white ones
> available. I was also thinking of using brown sugar in either the
> crust or the peaches - can anyone tell me if this would be an
> improvement by most people's standards? Also, maybe I'll use 50% wheat
> flour next time - again, for the sake of flavor.
>
> Has anyone tried these variations already? Your results? Thanks.
>
> Lenona.
>
> http://www.asweetpeachef.com/sweets/...peach-cobbler/
>
> Fresh Peach Cobbler
> recipe adapted from Southern Living, June 1997
>
> 1/2 cup unsalted butter
> 1 cup all-purpose flour
> 1 1/2 cups sugar, divided into 3/4 cup each
> 1 tbsp. baking powder
> 1/4 tsp. kosher salt
> 1 cup milk
> 4 cups (about 4 large) fresh yellow peaches, cut into slices
> 1 tbsp. fresh lemon juice
> 1/4 tsp. lemon zest
> 1/4 tsp. cinnamon
> 1/8 tsp. nutmeg
>
> Directions
> Preheat oven to 375 degrees.
>
> Melt butter in a LARGE baking dish or dutch oven.
>
> Combine flour, 3/4 cup sugar, baking powder and kosher salt in a
> medium bowl. Add milk and stir just until dry ingredients are
> incorporated. Without stirring, pour batter over melted butter.
>
> Heat remaining 3/4 cup sugar, fresh peach slices, lemon juice, lemon
> zest, cinnamon and nutmeg over medium-high heat, stirring constantly.
> Cook until sugar has melted and all ingredients are fully mixed.
> Without stirring, pour the peach mixture over the batter. Don¹t worry:
> the crust will form over the peaches during baking. Sprinkle cobbler
> crust with additional cinnamon or nutmeg, if desired.
>
> Bake cobbler for 40-45 minutes or until golden brown. Serve cobbler
> along with Homemade Vanilla Ice Cream, if desired.
>
> (end)

The main adaptation from the original ONE TRUE COBBLER® recipe is in the
amount of sugar. The original recipe calls for a total of 2 cups.
Other modifications are the additions of lemon zest, cinnamon, and
nutmeg. I have made this recipe with 1/2 whole wheat flour and it comes
out well. I don't think the substitution of brown sugar for white would
make much of a difference.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Just wanted to say that I cut the sugar in half and yes, it tastes just fine. I used a bit of brown sugar when cooking the peaches. (Actually, they were underripe nectarines this time, but it worked out.) I also used a little wholewheat flour.


Lenona.

On Sat, 11 Jul 2015 10:25:01 -0700 (PDT), wrote:

>Just wanted to say that I cut the sugar in half and yes, it tastes just fine. I used a bit of brown sugar when cooking the peaches. (Actually, they were underripe nectarines this time, but it worked out.) I also used a little wholewheat flour.
>
>
>Lenona.

Most United Statesian recipes call for far too much sugar.

Except candy of course, which is primarily sugar.

John Kuthe...

On Saturday, July 11, 2015 at 12:25:05 PM UTC-5, wrote:
>
> Just wanted to say that I cut the sugar in half and yes, it tastes just fine. I used a bit of brown sugar when cooking the peaches. (Actually, they were underripe nectarines this time, but it worked out.) I also used a little wholewheat flour.
>
>
> Lenona.
>
>
It took you FOUR YEARS to finally make this cobbler and
report back?????

On Sat, 11 Jul 2015 17:05:19 -0700 (PDT), "
> wrote:

>On Saturday, July 11, 2015 at 12:25:05 PM UTC-5, wrote:
>>
>> Just wanted to say that I cut the sugar in half and yes, it tastes just fine. I used a bit of brown sugar when cooking the peaches. (Actually, they were underripe nectarines this time, but it worked out.) I also used a little wholewheat flour.
>>
>> Lenona.
>>
>It took you FOUR YEARS to finally make this cobbler and
>report back?????

It was a really, really big cobbler.

On 2015-07-12, Jeßus > wrote:

> On Sat, 11 Jul 2015 17:05:19 -0700 (PDT), "

>>It took you FOUR YEARS to finally make this cobbler and
>>report back?????

> It was a really, really big cobbler.

LOL!!......

On Saturday, July 11, 2015 at 8:05:30 PM UTC-4, wrote:

> >
> It took you FOUR YEARS to finally make this cobbler and
> report back?????

When you have as many individually printed recipes as I do, you want to work on the others (and discard the duds) instead of making the same dish twice in, say, one summer. Call me lazy, if you like.

Now I'm off to look for a peach/cranberry/cornmeal cobbler recipe, since I have a surplus of the last two ingredients and I didn't want to buy the cobbler mini-cookbook I saw at the supermarket checkout line. (Those cookbooks are always pricey.)


Lenona.