Receta Peach and Cinnamon Cobbler
Summer is almost over! Can you believe it?! Before it completely fades away, I wanted to share a few more recipes that I have been working on in the past week or two.
Part of this recipe belongs to my dad. I have to give him credit because, well, it was his idea to place crushed graham crackers into the mix. He said he saw the idea on a Food Network show and figured he'd tell me about it. Smart thinking dad!
(Que photo of him with my kiddos)
He supplied the idea, however, I had to figure out a way to incorporate the graham crackers to where it didn't turn the cobbler into a crisp. Because calling a crisp a cobbler, or vice versa...is just sacrilegious. You just can't do that.
What's the difference between both of them? I'm glad you asked that.
A cobbler is a dish with baked fruit and a biscuit/batter topping to it. A poor mans pie kind of thing.
A crisp is a dish that also has baked fruit, but the topping is more of a mixture of flour and some kind of added crumble to the mix (think oats, granola, graham cracker crumbs, etc..).
The first time I made it, it came out looking like a crisp. Which would have been fine, however, I wanted to stick with the traditional cobbler recipe. The second time I made it, I decided to mix the graham cracker crumbs in with the biscuit/batter topping on the bottom versus the top. It worked!
It came out looking more like a cobbler then a crisp. Oh...and the cinnamon part? Totally my idea. Since it is almost fall, I was in the mood for a cinnamon-y treat, but still wanted to indulge in a concoction that reminded me of the last few weeks of summer.
Who knows? Maybe in a few months, I will turn this recipe into a peach crisp. There's a concept ;)
(Serves 6-8)
Ingredients:
- For the peaches:
- 6 medium peaches, peeled and sliced
- 1 and 1/2 tablespoons of cinnamon/sugar mixture
- 1 and 1/2 tablespoons of lemon juice
- For the rest of the cobbler:
- 1 stick of unsalted butter, melted
- 1 cup of milk
- 1 cup of self rising flour (see note at the bottom of recipe)
- 1 cup of granulated sugar
- 1/8 cup of finely crushed graham crackers
Directions:
For the peaches:
Mix the peaches, cinnamon/sugar mixture, and lemon juice in a bowl until well combined. Let it sit for 15 minutes.
For the cobbler:
1. Preheat oven to 350 degrees.
2. Place melted butter into a 9x13 inch baking dish OR a deep 9 inch pie pan.
3. Stir the milk in with the butter inside the pan.
4. In a small mixing bowl, stir together the flour, sugar, and graham crackers.
5. Pour the flour mixture into the pan and whisk mixture until lumps are gone and it looks well blended.
6. Place the peaches over the mixture.
7. Bake for 40-50 minutes or until the cobbler is light brown and looks 'set.'
8. Serve with vanilla ice-cream or whipped cream.
Libby's Notes: If you don't have self-rising flour, you can use 1 cup of all purpose flour, 1/2 teaspoon of salt, and 1 and 1/2 teaspoons of baking powder as a substitution. Mix all of this together in a bowl and continue with step 4.
Recipe Source: My father and myself