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Old 05-12-2012, 01:58 PM   #1
 
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Default Xpost: Looking for a great peach cobbler recipe

I'd prefer a cobbler with a pie-type crust rather than a cake crust. I could just buy a crust, but that seems like punking out.

Anyone got a recipe?
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Old 05-12-2012, 02:12 PM   #2
 
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Pie crust makes pandowdy. Biscuit crust makes cobbler.

http://leitesculinaria.com/44963/rec...h-cobbler.html

I don't really have a recipe for cobbler since I just kind of improvise it depending on mood, but that one is a good basic one and incorporates cornmeal, which I like for peaches. You can use all flour if you prefer.
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Old 05-12-2012, 02:24 PM   #3
 
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Thank you, Saria!
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Old 05-15-2012, 01:36 PM   #4
 
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I made the cobbler and it was OK. It wasn't sweet enough for me though. I don't think I'd like cornmeal in a cobbler so I used all flour. If I make the recipe again, I'll just add more sugar. But I think I'll keep on the lookout for a pandowdy recipe.
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Old 05-15-2012, 01:58 PM   #5
 
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For me, that recipe actually has too much sugar. But then, I only make cobbler with peaches in season, which have a ton of flavor and I don't like sugar covering that up.
Cornmeal is great with stone fruit.
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Old 05-15-2012, 02:08 PM   #6
 
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Yeah, I should make it with peaches in-season (when is that, BTW?). I used frozen. Don't bash your head into your desk too hard! K?
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Old 05-15-2012, 03:24 PM   #7
 
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I think frozen's fine, but it isn't as juicy and sweet as fresh ripe fruit.
It's a summer fruit. The month will change depending on where you live. Late June to July is when they usually start popping up here.
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Old 05-15-2012, 06:40 PM   #8
 
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Mmmmm, peach cobbler!

I'm all for using frozen stuff, but nothing beats a fresh peach in cobbler. Next time you make one taste your fruit first and adjust the sugar accordingly.

Now I'm craving peach cobbler and peach ice cream. Oh mercy.
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Old 05-15-2012, 11:08 PM   #9
 
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I don't love fruit desserts (I know, I'm a freak) but I LOVE this recipe by Pioneer Woman: Peach Crisp with Maple Cream Sauce. Not exactly a cobbler, but still fantastic. I usually double the crumble topping and half the sauce recipe-- it makes loads. It helps to use peaches that are fairly firm still, since they are cooked-- if you use peaches that are too ripe they overcook.
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Old 05-16-2012, 03:31 AM   #10
 
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Stonewall peaches just started popping up here in Texas at roadside stands. I'm hoping we have a good crop this year since it actually rained a bit.
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