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Thursday, June 25, 2015
Because sometimes life is a peach...apricot...plum breakfast cobbler
Stone fruit season is one of my favorite...well who am I kidding. I've probably said a million seasons are my favorites at this point. It is hard to come across good fresh peaches in the northern most state of New England at this time of year. But, I lucked out surprisingly with some from the grocery store. I thought instead of muffins, I would mix it up a bit and do a spin on breakfast treats. I pretty much tweaked the recipe from food52.com, one of my favorite foodie sites and feeds.
3 pounds peaches and apricots, peeled, pitted, and cut into slice, with 1 peach, plum and apricot sliced in half with pit removed set aside
1/3 cup turbinado sugar
3 teaspoons fresh lemon juice
1 1/4 teaspoons cornstarch
1 teaspoon salt
Generous pinch of ground cinnamon and pumpkin pie spice
Cornmeal Biscuit Topping
1 cup whole wheat flour
2/3 cup cornmeal
1/4 cup turbinado sugar
2 teaspoons baking powder
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup 2 % milk
1 egg beaten
Turbinado sugar, for sprinkling over top
Step 1: Preheat the oven to 375° F.
Step 2: Gently toss peaches and sugar together in a large bowl and let sit for 5 minutes. The peaches will release some juices and become syrupy.
Step 3: Drain juice from peaches and reserve 1/4 cup of the juice (you can throw out any remaining juice). In a small bowl or measuring cup, whisk together the reserved peach juice, lemon juice, cornstarch, salt and cinnamon until smooth.
Step 4: Mix peaches and juice mixture together in a bowl, and then transfer to the cast iron skillet (or baking dish) Set aside.
Step 5: For the biscuit topping, whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl.
Step 6:Add the butter and use your fingertips to rub the butter into the dry ingredients, working quickly, until the butter pieces are about the size of lentils.
Step 7: Beat the egg and the milk together and add it into the flour mixture, mixing gently until the dough comes together. If the dough seems too dry, add a splash more of milk. The less the dough is worked the better.
Step 8:Using a large spoon, drop the dough over the fruit mixture, leavings space between each spoonful as the dough will expand in the oven. Press the fruit halves that you have set aside into the spoonfuls of dough, brush dough with milk and sprinkle dough and fruit with sugar.
Step 9:Bake the cobbler for about 35 minutes, until the filling is bubbly and the topping is golden brown. Cool for a few minutes. This is best served warm with a scoop of greek yogurt, or if you want to indulge whipped cream or vanilla ice cream.