Archive for the ‘Desserts (Crisps and Cobblers)’ Category

Fresh Fredricksburg Peach and Cherry Cobbler

June 12, 2008

Georgia may be known for their peaches, but here in Texas our favorites are Fredricksburg Peaches. Fredricksburg is a lovely small town located in the beautiful Texas Hill Country. It originated as a German settlement named after Prince Fredrick of Prussia. Fredricksburg is best known for producing the BEST peaches I have ever tasted and I look forward to them every summer.

Alex and I had the pleasure of visiting Fredricksburg in person for the first time ever a couple weeks ago on our way to my family’s ranch. We only got to drive through and take in the sights very quickly but we did have to stop to purchase some delicious peaches.

I decided to use the peaches to make a cobbler and turned to Joy of Cooking for a recipe. I also had a bag of cherries in my fridge so I used those too. The combination of the tangy cherries with the sweet peaches turned out amazing! I definitely recommend it. My only slight disappointment was that I thought there was a tad too much of the dough in the finished recipe. Next time I would roll the dough thinner (to about 1/4 inch) and trim off any excess that flops over the sides of the baking dish.

Obviously, you can make this cobbler with any peaches you can get your hands on but I highly recommend using Fredricksburg peaches. 🙂

Fresh Fredricksburg Peach and Cherry Cobbler

Adapted from Joy of Cooking

6 to 8 servings

Ingredients:

3 c. of fresh peaches, pitted and sliced into small chunks

3 c. of fresh cherries, pitted and cut into halves

1/2 c. sugar

2 Tbsp. cornstarch

1 tsp. grated lime zest

1 recipe for Cobbler Biscuit Dough (see below)

1 egg, beaten

1 Tbsp. sugar, for sprinkling on top

Position a rack in the lower third of the oven. Preheat the oven to 375 degrees. Have ready an unbuttered enameled cast-iron, earthenware, or glass baking dish of about 2-quart capacity and 2 inches deep.

Combine the fruit with the sugar, cornstarch, and lime zest and toss well to coat. Spread the fruit mixture evenly in the baking dish.

Place rolled-out Cobbler Biscuit Dough on top of fruit. Cut 3 small steam vents in the dough. Brush with beaten egg and sprinkle with sugar.

Bake until the top is golden brown and the juices have thickened slightly, 45 to 50 minutes. Let cook 15 minutes before serving. Serve in shallow bowls with vanilla ice cream, heavy cream, or whipped cream.

Cobbler Biscuit Dough

Ingredients:

1 3/4 c. all purpose flour

1 Tbsp. baking powder

1/2 tsp. salt

1 Tbsp. cinnamon

1 tsp. nutmeg

4 Tbsp. chilled butter, cut into small chunks

3/4 c. milk

Combine the first five ingredients in a large bowl or in a food processor. Cut chilled butter into flour mixture using two knives, a pastry blender, or a food processor until the mixture resembles small peas.

Make a well in the center and add the milk. Stir or blend just until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floured board. Knead gently and quickly, about 8 to 10 times. Roll out with a lightly floured rolling pin, to the size that will fit inside the your baking dish and cover the fruit.

Cherry Crisp

May 21, 2008

Cherry Crisp

I almost squealed the other day when I walked in my grocery store and saw CHERRIES were on sale!!!! Wooohoooo! Cherries are one of my favorite fruits and they bring to mind the beginning of summer to me. My mom is a cherry fanatic too so I have fond memories of sitting around snacking on cherries with her on hot summer days and spitting the pits into a bowl. Back then what I loved about cherries was their sweet, tart taste, but now that I’m a grown-up (sorta) I also can appreciate how BEAUTIFUL cherries really are. I bought them with the intention of hoarding them to myself and snacking on them but when I got them home I realized they were just too beautiful not to blog about. I figured it would be a pretty lame blog post if I just posted “How to snack on cherries” so I decided to bake with them.

I did a quick search through one of my favorite go-to cookbooks The Joy of Cooking (given to me by my grandma) and settled on a Cherry Crisp. Crisps and crumbles are one of my favorite desserts. They are the perfect way to really show off the fruit because the only other element is a little crunchy-sweet topping. The crisp turned out mouthwatering good!! The picture I took does NOT do it justice!!

Cherry Crisp

Cherry Crisp

Adapted from: Joy of Cooking cookbook p. 692 “Apple or Fruit Crisp”

6 to 8 servings

-1 bag fresh cherries, pitted (JOC says 2 1/2 lbs but I’m pretty sure I didn’t have that much. Just use as many as you want.)

Preheat the oven to 375 degrees. Have ready an unbuttered 2-inch deep 2-quart baking dish. Spread cherries evenly in the baking dish.

Combine in a bowl:

-3/4 c. all purpose flour

-3/4 c. packed brown sugar

-1/2 tsp. salt

-1 1/2 tsp. ground cinnamon

-1/4 tsp freshly grated nutmeg

Add:

-1/2 c. (1 stick) cold unsalted butter, cut into small pieces

Using a pastry blender, 2 knives, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. Scatter the topping evenly over the fruit. Bake until the topping is golden brown and the juices are bubbling, 50 to 55 minutes. Serve hot or cold with vanilla ice cream or whipped cream.

Ashley’s Tip on Pitting Cherries:

I don’t have a cherry-pitter but I wannntttt oneeeee (said in a whiny voice). If you’re deprived like me, the easiest way I have found to pit the cherries is to use a paring knife. I just cut the cherries in half but cutting around the pit. Then pull apart and squeeze out the pit. Some people I know just use a large knife and mash down on the cherry with the side of the knife until the pit pops out but I have two problems with this method: 1) too messy with pits flying everywhere and 2) you lose too much of the yummy juices and such.  My method is still pretty time consuming and I came pretty close to slicing the tip of my thumb off a couple times but it gets the job done in the best way I have found without a pitter. Basically what I think I’m trying to say is GO BUY A CHERRY PITTER. 🙂