Thread: Peach cobbler - question

On Aug 15, 6:58*pm, Lenona <lenona...@yahoo.com> wrote:
>
>Easiest dessert I've ever found.
>
> However, I found that even 1.5 cups of sugar is a bit much - in fact,
> I was thinking of cutting it in half, since the sugar was practically
> all I could taste. Also, maybe I'll use 50% wheat
> flour next time - again, for the sake of flavor.
>
> Has anyone tried these variations already? Your results? Thanks.
>
> Lenona.
>
>
Am I wrong but is not the recommendation substitution 1/4 cup of whole
wheat flour and not 50/50?

rLenona <[email protected]> wrote:

>Easiest dessert I've ever found.
>
>However, I found that even 1.5 cups of sugar is a bit much - in fact,
>I was thinking of cutting it in half, since the sugar was practically
>all I could taste. (I'm very glad I didn't bother buying ice cream!)
>Granted, the recipe calls for yellow peaches and I only had white ones
>available.

I use a bit *more* sugar in a similar recipe. If I ended up with
Very ripe peaches [which I don't because I pick them a day or two
early so the squirrel isn't tempted] I might adjust down to 1 1/2
cups.

Did your peaches fill the kitchen with peach smell as you were peeling
them? If not, I'd suspect the peaches were just picked too early &
didn't have the flavor. I don't think using less sugar will help.
Get your peaches from as close to the source as you can- backyard,
orchard, farmers market.

>I was also thinking of using brown sugar in either the
>crust or the peaches - can anyone tell me if this would be an
>improvement by most people's standards? Also, maybe I'll use 50% wheat
>flour next time - again, for the sake of flavor.

I like brown sugar- Seems like I've had a caramel-ly cobbler
somewhere along the line. I guess I just like cobbler just the way
it is-- a simple way to serve peaches with a little dough to hold the
juice and cream.

Jim

"Jim Elbrecht" > I like brown sugar- Seems like I've had a caramel-ly
cobbler
> somewhere along the line. I guess I just like cobbler just the way
> it is-- a simple way to serve peaches with a little dough to hold the
> juice and cream.
>
> Jim

When I discovered that there are no Food Police, I began to substitute brown
sugar frequently. I like the caramel-ly flavor too and think it would be
really good with peaches. The peaches in our local markets don't pass the
sniff test and probably have all the flavor of a pack of copy paper; maybe
less. Canned peaches, sadly, are better. Polly

On Tue, 16 Aug 2011 08:37:55 -0500, "Polly Esther"
<[email protected]> wrote:

>
>"Jim Elbrecht" > I like brown sugar- Seems like I've had a caramel-ly
>cobbler
>> somewhere along the line. I guess I just like cobbler just the way
>> it is-- a simple way to serve peaches with a little dough to hold the
>> juice and cream.
>>
>> Jim
>
>When I discovered that there are no Food Police, I began to substitute brown
>sugar frequently. I like the caramel-ly flavor too and think it would be
>really good with peaches. The peaches in our local markets don't pass the
>sniff test and probably have all the flavor of a pack of copy paper; maybe
>less. Canned peaches, sadly, are better. Polly

Ours too. When my peach tree runs out [maybe today], I'm thinking
about going to a pick your own orchard just to try some other
varieties.

Otherwise- it is canned or frozen for me. Same with tomatoes- green
beans- and usually broccoli & cauliflower.

It is nice to be able to *see* all that pretty produce-- but it would
be nicer if it wasn't just plastic-y representations of the real
thing.

Jim

"Lenona" <[email protected]> wrote in message
news:[email protected]...
Easiest dessert I've ever found.

However, I found that even 1.5 cups of sugar is a bit much - in fact,
I was thinking of cutting it in half, since the sugar was practically
all I could taste. (I'm very glad I didn't bother buying ice cream!)
Granted, the recipe calls for yellow peaches and I only had white ones
available. I was also thinking of using brown sugar in either the
crust or the peaches - can anyone tell me if this would be an
improvement by most people's standards? Also, maybe I'll use 50% wheat
flour next time - again, for the sake of flavor.

Has anyone tried these variations already? Your results? Thanks.

-----

Yes. When I made cobblers and any other fruit pies as well as jams and
jellies I would usually use 1/4 or even less sugar than called for in the
recipe. You want to taste the fruit and fruit is plenty sweet. I've seen
pies call for 2 cups of sugar which is just ridiculous. If I were to make
your recipe I'd use 1/2 cup sugar at the most assuming I had ripe fruit. I
also used brown sugar in peach cobblers and it works quite well. It adds
flavor and not just sweetness. I just may bake a cobbler again now that I
thin about it. Being diabetic I can't tolerate sugar so I'd probably
eliminate it altogether. And I suspect the results would be quite pleasing.

Paul

In article
<[email protected]>,
Lenona <[email protected]> wrote:

> Easiest dessert I've ever found.
>
> However, I found that even 1.5 cups of sugar is a bit much - in fact,
> I was thinking of cutting it in half, since the sugar was practically
> all I could taste. (I'm very glad I didn't bother buying ice cream!)
> Granted, the recipe calls for yellow peaches and I only had white ones
> available. I was also thinking of using brown sugar in either the
> crust or the peaches - can anyone tell me if this would be an
> improvement by most people's standards? Also, maybe I'll use 50% wheat
> flour next time - again, for the sake of flavor.
>
> Has anyone tried these variations already? Your results? Thanks.
>
> Lenona.
>
> http://www.asweetpeachef.com/sweets/...peach-cobbler/
>
> Fresh Peach Cobbler
> recipe adapted from Southern Living, June 1997
>
> 1/2 cup unsalted butter
> 1 cup all-purpose flour
> 1 1/2 cups sugar, divided into 3/4 cup each
> 1 tbsp. baking powder
> 1/4 tsp. kosher salt
> 1 cup milk
> 4 cups (about 4 large) fresh yellow peaches, cut into slices
> 1 tbsp. fresh lemon juice
> 1/4 tsp. lemon zest
> 1/4 tsp. cinnamon
> 1/8 tsp. nutmeg
>
> Directions
> Preheat oven to 375 degrees.
>
> Melt butter in a LARGE baking dish or dutch oven.
>
> Combine flour, 3/4 cup sugar, baking powder and kosher salt in a
> medium bowl. Add milk and stir just until dry ingredients are
> incorporated. Without stirring, pour batter over melted butter.
>
> Heat remaining 3/4 cup sugar, fresh peach slices, lemon juice, lemon
> zest, cinnamon and nutmeg over medium-high heat, stirring constantly.
> Cook until sugar has melted and all ingredients are fully mixed.
> Without stirring, pour the peach mixture over the batter. Don¹t worry:
> the crust will form over the peaches during baking. Sprinkle cobbler
> crust with additional cinnamon or nutmeg, if desired.
>
> Bake cobbler for 40-45 minutes or until golden brown. Serve cobbler
> along with Homemade Vanilla Ice Cream, if desired.
>
> (end)

The main adaptation from the original ONE TRUE COBBLER® recipe is in the
amount of sugar. The original recipe calls for a total of 2 cups.
Other modifications are the additions of lemon zest, cinnamon, and
nutmeg. I have made this recipe with 1/2 whole wheat flour and it comes
out well. I don't think the substitution of brown sugar for white would
make much of a difference.

Cindy

--
C.J. Fuller

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