Wednesday, October 7, 2015

Southern Style Apple & Peach Cobbler

It was the very last of the peaches this past week. Stone fruit season is officially over! As is summer. So sad! So I longingly bought up the last of the peaches and paired them with the new seasonal fruit- apples. It's the unofficial passing of the torch. I paired them together to create this delicious Southern style cobbler. This cobbler really brought me back to my college days in North Carolina. There isn't a southern style restaurant that doesn't offer some sort of cobbler. It's their excuse to put a biscuit on everything and I'm certainly not complaining. It's one of my favorite staples. You can never go wrong with warm cobbler and vanilla bean ice cream! 

Southern Style Apple & Peach Cobbler 

5 to 5 1/2 cups apples, cored, peeled and sliced 
4 to 4 1/2 cups peaches, sliced, skin on 
1 1/2 tbs lemon juice 
1 tsp vanilla extract 
1 tsp balsamic glaze 
2 tsp cornstarch 
2 tbs light brown sugar
2 1/2 tbs white sugar
1/4 tsp salt
1 1/2 tbs butter, melted 

2 1/2 cups ap flour 
1/2 cup white sugar
2 tsp baking powder
1/4 tsp salt 
6 1/2 tbs butter, cold and cubed 
1 cup plus 2 tbs half & half, cream or whole milk
1 1/2 tsp white sugar mixed with 1/8 tsp of cinnamon to sprinkle on top 

Two large bowls 
11x7 casserole dish 
Mixing spoon
Measuring cups/bowls 
Cutting board 
Chopping knife 

Preheat oven to 350 degrees. Take 1 1/2 tbs melted butter and pour into your casserole dish. Make sure it covers bottom and sides. There will be a little excess- leave it in the pan. 

In one large bowl add the peach and apple slices. Sprinkle them with 2 tbs light brown sugar, 2 1/2 tbs white sugar, 1/4 tsp salt and 1/4 tsp of ground cinnamon. Mix and then add the cornstarch, vanilla extract, balsamic glaze and lemon juice. Mix well and set aside. 

In the other large bowl add flour, 1/2 cup white sugar, 2 tsp baking powder and 1/4 tsp of salt. Whisk well. Then add the cold butter, cut into cubes to make it easier to combine. Using your fingers- mix the butter into the dry ingredients, forming wet sand like crumbs. At this pot make a well in the mixture and pour in the half & half. Using a mixing spoon- combine into a wet biscuit dough. Do not over mix- just until combined. 

Pour the apple and peach mixture and all its juices into the butter greased baking dish. Using the spoon, dollop the topping on the fruit mixture. Add dollops of topping all over the fruit. I like to leave little gaps so the fruit can pop through when baking. Once done, sprinkle with the cinnamon sugar topping. Place into the oven and bake for 45 to 50 minutes or until top is golden brown. 

Remove from oven and allow to cool for at least 10 minutes before serving. Serve with vanilla bean ice cream. Enjoy! Xo 

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