Wednesday, August 10, 2011

Perfect Jersey Peaches......

Just in time for the all perfect peaches available here in NJ, two of my own recipes.
Nothing says homemade and summer like Peach Cobbler!

Jersey Peach Cobbler
oven temp 350
7 ripe Jersey Peaches, approx 7 cups peeled and sliced (see below for method of peeling peaches)
juice of 1 lemon
1 tsp pure vanilla extract
3/4 cup white sugar
2 1/2 TBSP cornstarch
1/2 tsp ground cinnamon
2 1/4 cups Bisquick baking mix
1/4 cup white sugar
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup milk
Cinnamon-sugar for sprinkling

Pre-heat oven to 350
In large bowl mix sliced peaches with lemon and vanilla extract
In small bowl combine sugar, cornstarch and cinnamon
Sprinkle sugar mixture over peaches, using a large spatula stir to coat peaches
Spray a 9x13 baking dish with cooking spray and pour in peaches
Mix all toppings ingredients in a bowl and stir just to combine
Using spoons (I use my fingers!) make evenly sized lumps and place them on top of the peaches
Sprinkle Cinnamon-Sugar mixture over the whole thing
Bake in oven for 45 minutes or until top is crusty and golden brown

And another one of my favorite peach recipes: Cast Iron Skillet Peach-Blueberry Crumble
I developed this recipe for my Father-in-law and it quickly became one of his favorites.

Cast Iron Skillet Peach-Blueberry Crumble
oven temp: 325
8 large, ripe, peeled and sliced peaches
1 pint blueberries
1 cup sugar
1 Tbsp Cornstarch
½ tsp cinnamon
1 tsp almond extract
2 Tbsp Lemon juice
1 tsp Pure Vanilla extract

1 ½ cups flour
1 ½ cups brown sugar
2 cups oats
2 tsp cinnamon
1 tsp giner
2 sticks butter melted
Rinse and drain blueberries
Put peaches and blueberries into large bowl
Coat with extracts and lemon juice
In a small bowl combine sugar, cornstarch and cinnamon
Sprinkle on fruit in batches and mix gently with spatula
Pour into skillet, press down
Put all topping ingredients into bowl and stir to combine
Pour in melted butter 1/3 at a time, mix with 2 forks till crumbly
Reserve 1/3 of the crumble mixture
Top fruit 2/3 crumble, lightly press down
Put in 325 degree oven for 50 mintues, a lot of the crumble will have sunk into the fruit
Take skillet out, top with remaining crumble to fill any open spots
put under low broiler for 5 minutes or until brown but not burnt
I usually bake this in the morning to serve in the evening so that it's too not runny when serving.
Or you can serve when it's when warm over bowls of ice cream!

Best method of peeling peaches - Boiling!
I never wanted to go to the trouble of doing this but after I tried it, I never went back! has the best example.

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