Posted on 06/17/2012 1:26:15 PM PDT by nickcarraway
Nothing says summer like peach cobbler, and, thanks to a terrific Texas peach crop this year, there are plenty of wonderful fresh, local peaches to do the dish justice. Like many Texans, Fairmont Hotel pastry sous chef Maggie Huff starts with an old family recipe.
I think this recipe is technically a buckle, she says, but this is the cobbler I grew up with. You make a cake batter that you pour on top of melted butter and the peaches.
But the peach cobbler she created for the hotels Pyramid Restaurant is not quite the one from her Dallas childhood.
My grandmothers recipe was made with canned peaches and margarine, she says. Huffs calls for butter and fresh peaches, like the ones the Fairmont gets from the Lightseys, a multigenerational Texas farm family from Mexia that has sold its peaches and other produce at area farmers markets for years.
I added a streusel topping, says Huff, the general manager at Il Sorrento before it closed, who followed her dream to study at the French Culinary Institute in New York. Her streusel topping gets extra crunch from pecans. Her secret for bringing out the best flavor in the peaches? She adds sugar and vanilla bean. Theres something about peaches, vanilla and butter, she says. Butter thats another ingredient that makes this dish so good, you cant stop eating it. You think Im joking? I thought Fairmont Hotel executive chef André Natera was joking when he said he couldnt stop tasting it. Then we sat down, and I ate the cobbler. The combination of intensely ripe peaches, crisp buttery topping and bread-pudding-like texture does keep your mouth begging for another bite.
(Excerpt) Read more at dallasnews.com ...
Pictures?
This week I have eaten raspberry, black berry, peach, and cherry pies. I’m going into the kitchen now to make strawberry rhubarb pie. A month ago I was making a cherry pie every other day to keep up with our one little tree. But I haven’t found the peaches yet to justify making a peach pie. I’ll try to hit the farmer’s market next Saturday.
I doubt that is the case.
I love strawberry rhubarb pie!
Just having some nice fresh Pittsburg peaches fried pies. Just let that ho moochelle try to tell us doodley squat.
I haven’t had a rhubarb pie since my family lived in California in the 50’s. My Mother also made mango pies when we lived in Hawaii.
I use “Ripe N Ragged” Elberta peaches. Much peachier flavor and texture. Clings are slimy and hard. And Bisquik or other good biscuit batter for topping. Gotta go before the drool shorts out my keyboard...
Nothing in my conscience about it but the FLOUR. I'm a full-fat eater. Butter, not margarine, NO veg oils, full-cream whipped cream, bacon, lots of whole eggs, etc. The only thing in a cobbler that doesn't like me is the wheat in the flour.
Whenever I make homemade ice cream, I use full-fat heavy cream, whole milk, AIGS, and Elberta peaches. There's just something about the sound of that (old-fashioned) ice cream maker lugging down that makes my mouth water!
Mom used the red cling peaches and Bisquick. Just give me a sheet pan of that old fashioned peach cobbler and a spoon. Maybe a glass of milk to help wash it down.
I’m heaven bound. Want some?
I haven’t been able to find ‘elberta’ peaches for several years. I have even thought of ordering them online.
I really dislike ‘clings’.
Awww, man, you’re making me very hungry!
Of course, for the absolute PEAK of perfection, that Peach Cobbler ala mode needs to be on Blue Bell Vanilla Ice Cream. . .
Yah, there’s really no comparison between them. Clings are really tasteless after Elbertas. I’ve been able to get Elbertas at Costco occasionally. There is a local chain of “Membership without membership” warehouse stores that stocks them, so they are still available.
or Blue Bunny. Or Dreyers. Or Edy’s. Or Breyers. BEST IS HOMEMADE. Bar none.
Our summer treats were homemade, hand-cranked ice cream or strawberry shortcake.
Fairly often we would go berry picking and get fresh blackberries to make a cobbler (a few berries got eaten in the picking process). Yep, those were good too.
Thanks for the tip. Great site!
We don’t have peaches ready yet here in IL & the ones I buy at the market are sour & seeds hard to remove. They say peaches will be earlier than usual this year tho. Can’t wait!!
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