Peach Or Pluot Cobbler With Hot Sugar Crust Recipes

RENEE ERICKSON'S PEACH COBBLER WITH HOT SUGAR CRUST

Steps:

• Heat the oven to 350°F (175°C), with a rack in the center. Line a large rimmed baking sheet with aluminum foil. Arrange the peaches in a 9 by 13-inch (23 by 33cm) or similar-size baking pan or gratin dish. Using a zester or Microplane, zest about 2 teaspoons of lemon zest evenly over the fruit. Cut the lemon in half and squeeze about 1/4 cup (60g) of lemon juice over the top. In a stand mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups (300g) of the sugar on medium speed until creamy but sandy, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes. Scoop the batter in about 6 large blobs over the peaches. With an offset spatula or the back of a big spoon, carefully spread the batter evenly over the fruit so it's no more than about 1/2 inch (1.3cm) thick in any one place. Sprinkle the remaining 1/2 cup (100g) sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping. Set the pan on the foil-lined baking sheet and bake the cobbler until the top is golden brown and cracked, 70 to 80 minutes. A toothpick stuck in the topping should come out clean or with just crumbs clinging-be sure to check in a few places. Let the cobbler cool for about 30 minutes to firm up. Serve warm, scooping it into big bowls and pouring a little heavy cream over the top. Refrigerate any leftovers airtight.

PEACH (OR PLUOT!) COBBLER WITH HOT SUGAR CRUST

Steps:

• Heat the oven to 350°F (175°C), with a rack in the center. Line a large rimmed baking sheet with aluminum foil or parchment paper.
• Arrange the peaches in a 9 by 13-inch (23 by 33cm) or two 10-inch pie plates or other similar-size baking pan or gratin dish. Using a zester or Microplane, zest about 2 teaspoons of lemon zest evenly over the fruit. Cut the lemon in half and squeeze about 1⁄4 cup (60g) of lemon juice over the top.
• In a stand mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups (300g) of the sugar on medium speed until creamy but sandy, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes.
• Scoop the batter in about 6 large blobs over the peaches. With an offset spatula or the back of a big spoon, carefully spread the batter evenly over the fruit.
• Sprinkle the remaining 1/2 cup (100g) sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping.
• Set the pan on the foil-lined baking sheet and bake the cobbler until the top is golden brown and cracked, 70 to 80 minutes. A toothpick stuck in the topping should come out clean or with just crumbs clinging-be sure to check in a few places.
• Let the cobbler cool for about 30 minutes to firm up. Serve warm, scooping it into big bowls and pouring a little heavy cream over the top. Refrigerate any leftovers airtight.

THE BEST PEACH COBBLER / DOUBLE CRUST

Steps:

• 1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
• 2. Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
• 3. Then add the water, a little at a time.
• 4. Pulse until a ball forms.
• 5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
• 6. Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
• 7. Cook for 5 minutes or until thickened. Set aside to cool.
• 8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
• 9. Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
• 10. Pour the cooled filling into the crust.
• 11. Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
• 12. Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
• 13. Enjoy! This is also great served with a scoop of ice cream.