120 Min
Peach Cobbler
My first and only restaurant job in the late nighties was at the eponymous CafeAnnie, where I worked in the pastry division. As part of pastry prep, we made a giant berry cobbler with a ton of fresh raspberries, blueberries, and blackberries and a few roasted diced apples to give the cobbler body. We would keep the cobbler warm through lunch and dinner service and cut circular hunks of it, serve it topped off with vanilla bean ice cream. The edges around the wonderous cobbler were up for grabs and subsequently became my breakfast. Two years later, when I left CafeAnnie, I had that recipe memorized and played around with versions at home. I eliminated the base layer of the cobbler and just kept the gooey fruit filling. The black pepper in the topping and the filling may sound unusual but it helps cut the sugar and adds another dimension of flavor. The biscuit crossed with a cake like topping is crunchy but soft and cakey inside. My favorite way to eat cobbler or any such warm fruity sweet is with a side of plain unsweetened cream. Give it a try, I promise it will not last long in your home.
My first and only restaurant job in the late nighties was at the eponymous CafeAnnie, where I worked in the pastry division. As part of pastry prep, we made a giant berry cobbler with a ton of fresh raspberries, blueberries, and blackberries and a few roasted diced apples to give the cobbler body. We would keep the cobbler warm through lunch and dinner service and cut circular hunks of it, serve it topped off with vanilla bean ice cream. The edges around the wonderous cobbler were up for grabs and subsequently became my breakfast. Two years later, when I left CafeAnnie, I had that recipe memorized and played around with versions at home. I eliminated the base layer of the cobbler and just kept the gooey fruit filling. The black pepper in the topping and the filling may sound unusual but it helps cut the sugar and adds another dimension of flavor. The biscuit crossed with a cake like topping is crunchy but soft and cakey inside. My favorite way to eat cobbler or any such warm fruity sweet is with a side of plain unsweetened cream. Give it a try, I promise it will not last long in your home.
120 Minutes
8
Notes & Variations
- Cobbler works best with semi-ripe to hard peaches. If they are super soft, reduce the sugar. Also, the peaches do not need to be peeled – just cut and dice.
- Combine peaches with blackberries, raspberries, or other fruit of your choice like cherries or apples.
- It is important to bake the cobbler long enough to let the dough cook correctly so even if it appears golden a little early, leave it in there for at least 40 minutes.
Notes & Variations
- Cobbler works best with semi-ripe to hard peaches. If they are super soft, reduce the sugar. Also, the peaches do not need to be peeled – just cut and dice.
- Combine peaches with blackberries, raspberries, or other fruit of your choice like cherries or apples.
- It is important to bake the cobbler long enough to let the dough cook correctly so even if it appears golden a little early, leave it in there for at least 40 minutes.
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Stock Your Pantry
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