Peach Cobbler
With Walnut and Brown Sugar Crisp
I can fondly and vividly recall the experience of my first peach cobbler.
It was made from canned peaches and Bisquick, and it was gourmet to me.
Baked in an ancient Dutch oven over the glowing embers of a campfire after a long day of hiking in the backcountry with my Boy Scout troupe.
I was instantly captivated by the divine flavors. The lusciously warm, caramelized peaches seamlessly melded into a delicate, cinnamon-infused cake, crowned with a delightful, golden-brown walnut granola topping.
Paired with vanilla bean ice cream, it makes the perfect dessert! I like to think of it as not quite a pie, not quite a cake, but a dish that meets your tastebuds somewhere in between!
I like to use fresh peaches, but you can make this recipe with any stone fruit or berry. My favorite version is with ripe or frozen Blackberries.
Primeaux Peach Cobbler with Walnut and Brown Sugar Crisp
Ingredients:
9x13 Pan
Cobbler:
2 Tablespoons of Half and Half
1 and 3/4 of a Cup of Self-Rising Flour
1/2 Cup Cane Sugar
1/2 Cup of Salted Butter (1 stick)
5 average-sized ripe skinned peaches *or* 15oz Can of Peaches *in syrup* (note: if you use canned, do not drain the syrup)
Walnut and Brown Sugar Crisp:
1/2 Cup Light Brown Sugar
1 Cup Walnuts
1/2 Cup Raw Oats
3 Tablespoons melted Unsalted butter
*Bake for 28-30 Minutes at 350°F or until your cobbler edges are a golden brown*
Instructions:
The best and quickest way to remove peach skin is to blanch them in boiling water for one minute and then add them to an ice bath. Once cooled, peel and chop the peaches immediately and set aside.
Preheat the oven to 350°F.
To prepare the walnut and brown sugar crisp, start by melting 3 tablespoons of butter and chop 1 cup of walnuts. Add the melted butter, light brown sugar, oats, and walnuts to a bowl and set aside.
In a separate bowl, add the 2 Tablespoons of Half and Half and diced peaches.
Once your oven is preheated, dice up a Salted stick of butter and add it to your 9x13 pan. Then, place the pan in the oven.
To make the cobbler, mix the Self-Rising flour and cane sugar in a bowl.
Take the butter-filled pan out of the oven and immediately add the cobbler batter.
Add the peaches on top, covering the entire pan with them so there are peaches in every bite. Next, add the walnut and brown sugar crisp to the top.
Put the pan in the oven and bake for 28-30 minutes at 350°F or until the cobbler edges turn golden brown and the center firms up. Serve with vanilla bean ice cream or whipped cream!
Here’s a knife I made.
Here’s a playlist I made.
Here’s a painting I like. I love the way Mark paints clouds.
Staying busy as always, talk to you soon:
