Baking Classics
The Technique
Peach Cobbler
Classic Peach Cobblers are a crowd pleasing dessert topped with a disc of crisp pastry. In order to achieve a beautiful presentation, it is necessary to bake the pie crust separately. Once the dough has been rolled & cut, the ramekin & a drinking straw can be used to make simple impressions over the surface for a pleasing look once baked. Look to The Basics: How To Dice Fresh Peaches for pointers on prepping the fruit for use in this particular recipe application. Learn how to make a time-honored dessert in a fresh, new way.
Classic Peach Cobbler
makes 12 tasting servings
Buttermilk-Cornmeal Pastry Dough
1 egg white
4 Tbsp sugar, divided
3 large firm, ripe peaches, peeled, pitted & diced {1 1/2 pounds}
4 tsp fresh lemon juice
1 tsp cornstarch
Preheat the oven to 425 degrees. Brush the dough with the egg white & sprinkle with 1 tablespoon sugar. Bake the discs 10 to 12 minutes or until lightly browned. Remove from the oven. Meanwhile, combine the peaches, the lemon juice, the remaining 3 tablespoons sugar & the cornstarch in a medium bowl tossing well to coat the fruit. Let stand 5 minutes. Arrange 12 lightly greased 1-ounce ramekins onto a quarter sheet pan. Portion the peaches evenly into the dishes & drizzle each with 1 teaspoon of the liquid. Bake 25 to 30 minutes. The mixture will be bubbling vigorously. Remove from the oven. Place the ramekins on small plates & top each portion with a pastry disc. Serve warm.
Buttermilk-Cornmeal Pastry Dough
makes 12 {2 3/4-inch} pastry discs
3/4 cups all purpose flour
1 1/2 Tbsp plain yellow cornmeal
1/8 tsp kosher salt
2 Tbsp cold butter
2 Tbsp cold shortening
2 Tbsp whole buttermilk
Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc.
Place the dough disc between two sheets of plastic wrap. Roll the dough to a 1/8-inch thickness. Remove the top piece of plastic & cut 12 {2 3/4-inch} discs using a round cutter. Gather the scraps & reroll the dough as necessary. Place the discs onto a parchment paper-lined half sheet pan. Pierce the center of each dough disc using a drinking straw. Center a 1-ounce ramekin over each disc & lightly imprint the dough. Do not cut through the pastry. Cover with plastic wrap. Chill 30 minutes. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Peach Cobbler
Classic Peach Cobbler is portioned into miniature ramekins making it the ideal tasting serving. Accompany them with a host of savory popular grilling favorites from Party Cheeseburgers & Party Hot Dogs to Buttermilk Onion Rings With Horseradish Aioli & Homemade Potato Chips.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Prepare the Buttermilk-Cornmeal Pastry Dough as directed. Combine the peaches, the lemon juice, the remaining 3 tablespoons sugar & the cornstarch in a medium bowl tossing well to coat the fruit. Let stand 5 minutes. Arrange 12 lightly greased 1-ounce ramekins onto a quarter sheet pan. Portion the peaches evenly into the dishes & drizzle each with 1 teaspoon of the liquid.
No. 2
Bake 25 to 30 minutes. The mixture will be bubbling vigorously. Remove from the oven. Place the ramekins on small plates & top each portion with a pastry disc. Serve warm.
The Tune
“Love Is Here To Stay” Ella Fitzgerald
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Be sweet.
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