Describe the perfect peach cobbler

[shopbruin]

I made peach cobbler tonight from this recipe by Paula Deen.

(thanks Safeway, with peaches on sale for 0.49/pound two weeks ago!)

This is so different from a cherry cobbler I made earlier this summer:

While I enjoyed the very biscuit-y topping of the cherry cobbler, the batter that came up around the peaches was also delicious. But the cherries were much gooier, with the addition of corn starch to thicken the juices...

But anyways, what makes a perfect peach cobbler?

 

[MagnusTheBrewer]

But anyways, what makes a perfect peach cobbler?

Cognac and preparing it in a dutch oven while camping.

 

[Mike Gayner]

Holy shit that cherry cobbler looks awesome. We don't really get cherries over here until Christmas, and even then they're about $20/kg

 

[BoomerD]

Mmmmm...we're going to one of the local peach stands this week for peach cobbler makings...We also got in on the Safeway 49 cent peaches...but I ate all of them before she could make cobbler. :biggrin:

My wife used to be a professional baker and cobbler is one of my favorites.

IMO, it's gotta be freestone peaches not clings, and fresh not canned. (although in the winter, frozen freestone slices will work...sort of)

Holy shit that cherry cobbler looks awesome. We don't really get cherries over here until Christmas, and even then they're about $20/kg

Wow...my neighbor, (Mexican guy...works the fields) brought us at least 10 lbs of bing cherries a month or so ago. We made a cobbler, (bings aren't the best for cooking) some jam, a large tart, and ate the rest. When they're at their most expensive, $5/lb is considered overpriced. During the harvest, $1/lb is normal...and you can find them cheaper if you look.

 

[shopbruin]

Holy shit that cherry cobbler looks awesome. We don't really get cherries over here until Christmas, and even then they're about $20/kg

I'm so glad I live in California. My mom bought a flat of cherries for about $1/pound.

 

[Ika]

Holy shit that cherry cobbler looks awesome. We don't really get cherries over here until Christmas, and even then they're about $20/kg

DAMN that's some expensive-ass fruit. Not even chinese fruit (longyan, lychee), which I'm pretty sure is imported, gets that expensive - at most it's ~$6-10/kg. you guys can't grow cherries down there?

 

[fatpat268]

Paula Deen? I refuse to touch anything with her name on it because it's just so full of unnecessary calories. It's good, but it'll probably give you a heart attack with how much butter most her recipes have.

 

[shopbruin]

This was "only" a stick, otherwise, I stay the heck away from her recipes too. But I wanted a good "southern" cobbler, and hers came up as highly rated.

The way to stay away from the calories - don't eat the entire thing. I save myself and the hubs a small portion, and bring the rest to work.

 

[fatpat268]

IMO, it's gotta be freestone peaches not clings, and fresh not canned. (although in the winter, frozen freestone slices will work...sort of)

Is there anyway to tell the difference? Some batches of peaches I buy are freestone, but the very next week the grocery store has clingstones. They all look the same to me...

This was "only" a stick, otherwise, I stay the heck away from her recipes too. But I wanted a good "southern" cobbler, and hers came up as highly rated.

The way to stay away from the calories - don't eat the entire thing. I save myself and the hubs a small portion, and bring the rest to work.

Yeah, I looked at the recipe after I posted. Not too bad actually. I figured there'd be a 2 stick minimum of butter.

 

[MagnusTheBrewer]

Freestone's tend to be redder over a larger portion of the peach than Clingstones and I always thought a little more hairy.

 

[Anubis]

one that includes blackberries

 

[BoomerD]

Is there anyway to tell the difference? Some batches of peaches I buy are freestone, but the very next week the grocery store has clingstones. They all look the same to me...

It's unusual to find clingstone peaches in the local stores. I don't remember the last time I saw those available. The vast majority go to the canneries for commercial processing/canning. Not saying it's impossible...just unusual, at least everywhere I've lived. There are about 2.6 bazillion different peach species and hybrids. Find one that you like and buy those...direct from the farmer when possible.

 

[shortylickens]

NSFW picture removed. Not sure why it was in this thread in the first place. Consider yourself lucky that I didn't vacation you. -Admin DrPizza

:awe:

 

[fatpat268]

It's unusual to find clingstone peaches in the local stores. I don't remember the last time I saw those available. The vast majority go to the canneries for commercial processing/canning. Not saying it's impossible...just unusual, at least everywhere I've lived. There are about 2.6 bazillion different peach species and hybrids. Find one that you like and buy those...direct from the farmer when possible.

I have about a 50/50 chance of getting freestones at my local supermarket.

I do get peaches occasionally from the farmer's market, but the guy that sells them isn't alway there. :\

The peach tree in my backyard produces freestone fruit, but unfortunately all the fruit rots on the limbs or they're infested with worms. I'd cut it down, but it's a nice shade tree.

 

[SLCentral]

Fuck Paula Deen. But that looks delicious.

 

[DrPizza]

Ola Mae, whatever her real name is, had a Southern Fried Cooking restaurant next to the pizza shop I worked at. While 100's of people were filing in for pizza, I was sprinting back and forth across the parking lot to place an order for a southern fried catfish dinner with peach cobbler for dessert (takeout.) After the dinner, I wouldn't be able to even touch the dessert for hours. And then, that peach cobbler warmed up, with a scoop of vanilla ice cream on the side, MMMMmmmmmm.

I'm convinced that her peach cobbler was the best in the world. On a 1 to 10 scale, with hers being a 10, I've never had any other peach cobbler that would even be a 5.

 

[BoomerD]

AFAIK, only one local restaurant has peach cobbler on the menu. The owner convinced us to try it..."It's the best peach cobbler you've ever had" he claimed...so we tried it. Not only was it NOT the best peach cobbler we've ever had, it was so bad that to hide the fail, they drowned it in caramel and whipped cream...

Two weeks later, we took him a couple of pieces of her peach cobbler. He immediately tried to hire her to bake for him...she refused. She's physically not up to it anymore. He said he was going to take his peach cobbler off the menu until he finds a better source. BTW, he offered to buy her recipe...she also refused that offer.

 

[UglyCasanova]

75 gallons sliced fresh Georgia peaches
150 pounds of self-rising flour
150 pounds sugar
32 gallons milk
90 pounds of butter

Divide self-rising flour, sugar and milk into six equal parts and pour into six clean trashcans. Mix thoroughly with clean boat paddle. Sizzle 90 pounds of butter in a 5 ft. x 11 ft. baking pan six inches deep. Pour in batter then add 75 gallons of sliced peaches. Bake at 350 degrees for about four hours until golden brown. If you can’t get fresh or fresh frozen peaches, you better be prepared to open a lot of giant cans of peaches.

 

[nageov3t]

is that lumps of butter in the first pic?

gross.

 

[surfsatwerk]

is that lumps of butter in the first pic?

gross.

Vanilla ice cream

 

[dabuddha]

I've made that same recipe before a couple of times and I just don't like the taste. The crust is way too buttery and gross for me. I like a light tasting crust when it comes to my cobbler. Not one that makes me feel nauseous after eating it.

 

[CallMeJoe]

Here in South Carolina cling peaches disappear by the first week of July; all you can buy now are freestone.
IMHO, the first step in a great cobbler is to avoid supermarket peaches. Commercial peaches are selected for toughness so that they ship well, and picked too green so that they do not spoil in shipping. I buy peaches at the orchard's fruit stand the same day they're picked; I'm currently working on this week's Cresthavens.
Fresh sliced peaches simmered in a little water and sugar with a shot of good brandy, and your favorite biscuit batter as a topping; stick cinnamon used to flavor the syrup and/or a light dusting of cinnamon/sugar on the crust are optional.