Baking Tuesday (ON TUESDAY…woohoo) – Spiced Peach Cobbler
The weather outside is turning quite summery! It is absolutely GORGEOUS in Western Colorado right now (even if you look past the brown grass…since it isn’t REALLY summer yet! Our irrigation water has only been turned on for a week, so nothing is quite green yet)
Of course, as soon as I “say” this it will start to snow or something! But, while I enjoy the perfect blue sky, fluffy white clouds and 80-degree temps I am jonesing for some summer fruits! While they aren’t quite out yet, I did can a gazillion peaches last year and have jars and jars at my disposal.
I searched my Pinterest Baking/Desserts board the other day and pulled up this recipe that I had pinned awhile back. I had all the ingredients in the house so decided it would work just fine. The Deen Bros used fresh fruit, but my canned peaches worked just fine as they were done in light syrup and I only slice them, I don’t precook them at all, so they stay nice and firm. I dumped out too much of the juice prior to baking. I think the only change I would make (to the modifications I had already made from the original!) would be to keep more of the liquid next time. It was easy, yummy and, the true test, the kids like it. I served it warm with vanilla bean ice cream…naturally!
Spiced Peach Cobbler
adapted from The Deen Bros
Butter for coating dish
2 qts fresh canned peaches, drained of most juice
3/4 cup sugar
1 teaspoon pumpkin pie spice
1 2/3 cups all-purpose ß our, plus additional
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup half-and-half plus additional for brushing
Let’s make it!
Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.
For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, spice, and salt. Pulse or cut in the butter until the
mixture resembles coarse crumbs. Slowly add the 2/3 cup half-and-half, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.
Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds and sprinkle with sugar. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.