Category: friut desserts

Brown Sugar Peach Cobbler (darn close to grandma Barbara’s version)

10 peaches, peeled and sliced

1/3 cup flour         1 heaping Tablespoon of cornstarch

1/2 cup white sugar         1/2 cup brown sugar       1/4 tsp Vietnamese Cinnamon

1/4 cup butter                    Pie crust enough for 3 crusts

1 egg and water….scramble the egg and add a tiny bit of water, then mix.  This is used to brush on top of cobbler.

Preheat oven to 400 degrees.

Score an x through the skin on the bottom of each peach.  Bring a LARGE pot of water to a boil and gently drop each peach in and leave about 30 seconds.  Then move the peach into a large bowl of ICE water and the skins will easily peel after that.

IMG_5169The picture above shows the peaches post skinning.  You can see how much scoring I did on one of them.  Some were scored deeper than others.

Mix up the flour, cinnamon, cornstarch, white sugar, brown sugar and butter.  Mix to make a crumbly mixture.


To make it easy I use frozen pie crust.  I let three of them thaw and turn out one gently into the bottom of a large casserole dish.  It will break up a bit, but just smoosh it back together to make a kind of sort of pastry layer.  I baked it for 6 minutes in a 400 degree oven.  Then I turned out the next pie crust onto one of the parchment papers the pie crusts came with and smooshed it out to the same sort of size.  This time I baked it for 10 minutes.  I want it baked more so it doesn’t turn to gooey dough as the middle layer of the cobbler.   I turn out the third layer but don’t bake it before placing on top of cobbler for final bake.  (You can use any size pan you have for the amount of your peaches…or any fruit that you would like to use)

IMG_5168 IMG_5167The crusts smooshed out to fit the square dish are not pretty and that’s just okay. I use a fork to prick the crusts so they won’t bubble up while baking.

Once those two layers are partially baked I put one layer of sliced peaches on top of the bottom crust.  Then I sprinkle the peaches with half the crumb mixture.  Then gently place the 10 minute baked crust on top of the the fruit/crumb layer.  Then repeat with more peaches and the last layer of crumbs.  Finally gently lay the last pressed out pie crust on top.  Below is a picture of the frozen pie crust that I thawed turned over onto the parchment paper.  Then I just smoosh it out.

IMG_5175 IMG_5178

And on must use Trader Joe’s Cinnamon Sugar Grinder mix

on top of the egg washed crust before baking it.

And this is what it looks like when you transfer the prebaked middle crust onto the first layer of fruit.  IT BREAKS….but who cares, its not going to be seen and I don’t even care about pretty for the top crust.  Its the flavor people….and GLORY IS THIS A WONDROUS COBBLER.

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Brush with egg/water mixture and sprinkle with cinnamon sugar.

Bake at 450 degrees for 15 minutes, then reduce the heat to 350 degrees for another 30 minutes.

And this is what comes out of the oven….this glorious messy peachy wonder.  It didn’t actually come out missing a big corner, but when a good friend comes over as its coming out of the oven you just HAVE to send some home with her.

IMG_5181For years my husband talked about his grandmothers cobbler and how amazing it was.  It took me some years of growing into being a baker to figure out my own version since there was no written recipe.  Two years ago I figured out how to prebake two of the crust layers so they weren’t a soggy NASTY mess.  Then I made a peach pie with some brown sugar, really GOOD cinnamon and some nutmeg and I do believe that I have matched the elusive “Grandma Barbara’s Cobbler”.  It has only taken me 32 years of marriage and really I gave up a long time ago trying to make what my husband remembered because I was no where near her version.  Bless my hubby’s heart, he loved what I made but would still talk about HER cobbler.  Its a good thing!


Apple or Pear “Doughnuts”

If you’re not fussed about the doughnut shape, the fruit can be thinly sliced into wedges, dipped and fried that way instead.

1-2 tart apples or ripe but firm pears

1/2 cup all-purpose flour
1/4 tsp. baking soda
pinch cinnamon
1/2 cup club soda, ginger ale or beer

canola oil, for frying
powdered sugar, for sprinkling

Slice your apples (unpeeled) into rings about 1/4″ thick and cut out the cores from the middle, making a ring. In a medium bowl, whisk together the flour, baking soda, cinnamon and ginger ale or beer to make a thin batter – it should have the consistency of cream.

In a wide pot, heat an inch or two of canola oil over medium-high heat until hot but not smoking. (You’ll know it’s ready when a scrap of bread held into the oil bubbles around it.) Dip a few slices of apple at a time into the batter, coating them completely, then gently slip into the oil. Cook a couple at a time for a minute or two, flipping with tongs as necessary, until golden. (If they are cooking too quickly, turn the heat down – if it’s taking too long, the oil may need to be hotter. Don’t crowd the pot, or it will bring the temperature of the oil down.)

Remove with a slotted spoon and transfer to paper towels to drain. Once cool enough to handle and eat, sprinkle lightly with powdered sugar. Makes lots.