I love this time of year with the bounty of fresh produce available at the Farmers Markets and the grocery stores. Fresh peaches are terrific right now…ripe and juicy.
This inspired me to bake a fruit cobbler… a great to make ahead dish to bring along for a camping trip!
6 -9 fresh peaches, rinsed and sliced
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp. cornstarch (mix with 2 tbsp. water)
1/2 tsp lemon zest
2 tsp lemon juice
1 tsp vanilla
Crumble Cobbler topping
1 cup flour
2 1/2 tbsp. sugar
3/4 tsp baking powder
6 tbsp. butter
2 tbsp. butter (1 tbsp. to coat the casserole dish and 1 tbsp. to dot on top of crumble prior to baking)
1/4 tsp cinnamon
1/8 tsp nutmeg
1/3 cup heavy cream
- Preheat convection oven to 350 degrees F.
- Place sliced fresh peaches in a medium bowl.
- Add 1/2 cup of sugar, lemon juice and lemon zest, vanilla, cinnamon and the nutmeg called for in the filling, stir then set aside.
- Combine the cornstarch and water in a small bowl, stir then add to the cornstarch slurry to the sugar mixture.
- Pour the syrup mixture into a medium saucepan over medium heat and stir until the sugar mixture thickens then take the pan off the heat.
- Make the crumble topping in another bowl by combining the flour, baking powder, 2 1/2 tbsp. of sugar and the spices. Stir, set aside.
- Add 6 tbsp. softened butter in small chunks to the flour and mix together using clean hands until crumble consistency.
- Add heavy cream, stir to combine.
- With 1 tbsp butter, coat a 8″ x 8″ casserole dish. Add the peach filling then top the peaches with the cobbler topping by adding crumbled 1″ pieces evenly over the cobbler. Dot with remaining 1 tbsp. butter.
- Bake in a convection oven for 36 minutes or until crumble is fully cooked.
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com