Southern Peach Cobbler


Dehydrated Peaches in a Delicious Cobbler


“Cobbler” refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savoury filling poured into a baking dish and covered with a batter, biscuit, or dumpling before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with a top crust.

This peach cobbler recipe is a variation of my grandmother’s recipe, adapted and made with dehydrated peach slices. I’ve experimented with her cobbler recipe for some time and this recipe is the result. While this looks like a complicated recipe, it is actually very easy to make and can be adapted to a great backpacking/camping dessert or breakfast meal.


Makes 4 servings

Ingredients
Peach Fruit Base
4 cups dried peach slices
2 cups boiling water
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice or 1/2 teaspoon lemon powder
2 teaspoons cornstarch or arrowroot powder

Cobbler Mixture
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

Topping
3 tablespoons white sugar
1 teaspoon ground cinnamon

Directions

  1. Reconstituting the dried sliced peaches. Dried sliced peaches, put them in a bowl, and add water. Stir occasionally and allow reconstituting until plump, about 30 minutes.
  2. Preheat oven to 425°F/220°C. Coat 8-inch square baking dish with butter to prevent sticking.
  3. Peach Fruit Base. In a large bowl, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  4. Cobbler Mixture Base. Meanwhile, in a large bowl, combine flour, white sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender, until mixture resembles a coarse meal. Stir in water until just combined. Do not over-mix.
  5. Remove peaches from oven, and drop cobbler mixture by tablespoon over the peaches. Sprinkle entire top with the sugar and cinnamon topping mixture.
  6. Bake until topping is golden, about 30 minutes. Serve warm with ice cream or whipped topping.

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For freezer storage, pop out of baking dish when cobbler is cool, double wrap in aluminum foil, slide into a gallon-sized freezer bag, and freeze.

When ready to reheat, place cobbler back into its original baking dish and allow thawing in refrigerator. Reheat in 350°F/175°C oven until heated through, about 20-30 minutes.


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