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Peach Cobbler - simple/quick/stellar

 
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Dilbert



Joined: 19 Oct 2007
Posts: 1018
Location: central PA

PostPosted: Fri Jan 03, 2014 6:15 pm    Post subject: Peach Cobbler - simple/quick/stellar Reply with quote

normally I only make this when the local peaches are in season.
as an experiment in "will they still be good?" - last year year I bought a basket of ripe ready peaches, peeled, sliced and froze in a thin layer.

this is the completion of that experiment - and with a modern -10F' / -23'C freezer, it works quite well - the peaches are superb - not freezer mushy.
I did drain any free liquid prior to using in this recipe.

Peach Cobble

4 large or 5-6 smaller peaches, soft
peel, slice, macerate with 1/4 cup / 25 g white granulated sugar in fridge 2 hrs to overnight

pre-heat oven to 400'F / 205C'

melt 1/2 stick = 1/4 cup = 57 g of unsalted butter

in a bowl mix
1/2 cup / 65 g - AP flour
1 tsp / 5 g baking powder
1/4 cup (50 g) white sugar + one cup (210 g) brown sugar
pinch of salt
almond extract (2-3 ml) or nutmeg (optional)

when oven is ready, add 1/2 cup (118 ml / 119 g) milk to dry ingredients, mix

pour melted butter in 9 x 9 (23 x 23 cm) pan
pour batter into pan
add sliced peaches - arrange to cover entire pan

looks like


bake 25-35 minutes - batter should rise to top and brown
the batter should be a bit crusty - the brown sugar will make a 'near' caramel topping.

looks like:


a dollop of whip cream and you're set!


Last edited by Dilbert on Sun Feb 16, 2014 11:13 pm; edited 2 times in total
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Jim Cooley



Joined: 09 Oct 2008
Posts: 337
Location: Seattle

PostPosted: Sat Jan 04, 2014 6:12 pm    Post subject: Reply with quote

Thanks Dilbert. Looks easy, quick and deliciious.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 337
Location: Seattle

PostPosted: Sat Jan 25, 2014 9:06 am    Post subject: Reply with quote

Dilbert, Dood!


1 cup firmly packed light brown sugar = 156 grams by my scale, but you say

"one cup (105 g) brown sugar"


Could you have made a mistake?
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Dilbert



Joined: 19 Oct 2007
Posts: 1018
Location: central PA

PostPosted: Sat Jan 25, 2014 2:20 pm    Post subject: Reply with quote

brown sugar "packing" will affect it drastically - perhaps I didn't squish it so hard?

I see another mistake tho - granulated sugar runs 200 g/cup....
correcting . . . .

btw, did this last week with fresh blueberries - worked well. I used an entire pint (BOGOF) and I think I'd cut that back some.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 337
Location: Seattle

PostPosted: Sat Jan 25, 2014 6:06 pm    Post subject: Reply with quote

I hate to complain but something went really wrong.

Only deviations from your recipe were using Safeway frozen peaches (which are quite good, BTW) and a 10" soufleť pan instead of a 9x9 baking dish.

The dough/cakey part didn't rise or expand at all -- just remained a soupy mess.


Not enough flour?

Too much sugar (way too sweet for me)
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Dilbert



Joined: 19 Oct 2007
Posts: 1018
Location: central PA

PostPosted: Sat Jan 25, 2014 6:14 pm    Post subject: Reply with quote

sounds like the baking powder may have been DOA...?

peaches completely thawed? drained - too much free liquid?

the batter is on the thin side, not like a biscuit or bread.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 337
Location: Seattle

PostPosted: Sun Jan 26, 2014 2:04 am    Post subject: Reply with quote

Baking powder was a freshly opened can, peaches thawed, macerated, drained.

I'll try again sometime with a little less butter, a lot less sugar and a little more flour.
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Dilbert



Joined: 19 Oct 2007
Posts: 1018
Location: central PA

PostPosted: Sun Jan 26, 2014 9:47 pm    Post subject: Reply with quote

dunno. it's never failed here.....

it would appear something is preventing the baking powder from doing it's thing....
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Jim Cooley



Joined: 09 Oct 2008
Posts: 337
Location: Seattle

PostPosted: Mon Jan 27, 2014 3:47 pm    Post subject: Reply with quote

Okay, I'll admit the baking powder had an expiration date of Nov 2013, but I only broke the factory seal when I made the cobbler.

Can baking powder go bad even if it's hermetically sealed?

I should probably buy a new can and perform an experiment. I wanted this to turn out good...
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Dilbert



Joined: 19 Oct 2007
Posts: 1018
Location: central PA

PostPosted: Mon Jan 27, 2014 4:34 pm    Post subject: Reply with quote

>>Nov '13

wouldn't be my first guess - but might be. storage conditions are a factor, even sealed.

the batter is so simple - flour, milk, baking powder & sugar.... mix & pour, not a lot to go wrong with "technique," etc.

one "way out" thing - if the peaches were "treated" for color preservation and what all else - and that chemical/additive interfered with the bp. most of the color preservatives are acid in nature, and acid makes baking powder go 'more better' - so somewhat an unlikely cause - which leaves the bp.

I'd go with some fresh bp. I date my cans when I open them and toss after six months regardless of it's 'use by date' - once opened they pick up moisture, etc. - and I'm not fond of opening the oven to find a flat . . .
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Michael Chu



Joined: 10 May 2005
Posts: 1631
Location: Austin, TX (USA)

PostPosted: Sun Feb 16, 2014 10:52 pm    Post subject: Reply with quote

When I pack 1 cup brown sugar, I get closer to 220 g which is the USDA "standard" for 1 cup packed brown sugar. (White is 200 g and doesn't need to be packed.)
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Dilbert



Joined: 19 Oct 2007
Posts: 1018
Location: central PA

PostPosted: Sun Feb 16, 2014 11:11 pm    Post subject: Reply with quote

>>I get closer to 220 g

akkk. this full / half batch recipe thing is gonna drive me nuts.
yes, I'll edit the orig - should be 210g (by my measure) for a full cup of brown sugar.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 337
Location: Seattle

PostPosted: Mon Feb 17, 2014 8:23 pm    Post subject: Reply with quote

LOL, this recipe is all over the place!

Oddly enough, I bought another package of Safeway frozen peaches yesterday to try it again. I note that ingredients list ascorbic, malic, and citric acids as "preservatives" and can confirm the peaches ARE rather tart.

Could this be counteracting the effect of the baking soda?
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Dilbert



Joined: 19 Oct 2007
Posts: 1018
Location: central PA

PostPosted: Mon Feb 17, 2014 8:30 pm    Post subject: Reply with quote

theory says no.

baking powder reacts with acids to go foamy.

old fashion single acting only foamed at acid blend.

new fangled double acting gases at acid blend plus stage 2 on heat.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 337
Location: Seattle

PostPosted: Tue Feb 18, 2014 1:12 pm    Post subject: Reply with quote

Well, I'll try again in a few days.

I suspect the baking powder has gone off, but will adjust flour and sugar according to my sensibilities.

I did manage to scare up a Corning 9x9 just like yours, so we'll see how it comes out.
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