Brandied Cinnamon Peach Cobbler
The weekend after I got back from vacation with my kids, one of my foodie friends kept reminding me (in multiple ways) about the Peach festival going on … I wasn’t in much of a mood for a festival after our big vacay, but I was DEFINITELY in the mood for some good peaches. So I forced myself to trek out there, parking a ways away because, even though it was a rather warm summer day, I wanted to get some exercise after all that sitting around on vacation.
I got to the festival and walked around it, finding I had absolutely NO interest in participating other than to get some PEACHES. So I got a bag, filled it as full as I possibly could with peaches, and then trekked back to my car and home, a little disappointed because the peaches weren’t perfectly ripe like I thought they would be. I put them in a paper sack, closed it up and waited … it was only a day before I noticed some of the peaches were ripe … two days later I decided I’d better make good use of these lovelies or they were going to waste and I couldn’t bear to let THAT happen! I was dying for a good peach cobbler, so that’s what I made.
I took it to work and it got eaten with several compliments. I think it would have worked better in a slightly larger pan, though. My casserole dish wasn’t quite big enough to let it spread out. You want to choose a pan that gives the peaches an opportunity to peek through the topping a little. But even if the pan is too small, I am sure you’ll love the results. The topping turns brown from the brown sugar and cinnamon in there and it is just delightful with the juicy spiced peaches. The brandy gives it just a hint of boozy taste without overwhelming it or making it unsafe for children, since all the alcohol should pretty much cook out of the cobbler.
- 5 cups peeled, chopped fresh ripe peaches (4 - 6 peaches)
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla
- 2 Tablespoons apricot or peach brandy
- 2 - 3 Tablespoons flour
- 1 1/4 cups flour (white or whole wheat--I used 1/2 cup white, 3/4 cup white whole wheat)
- 1/2 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 Tablespoons chilled butter
- 1/4 cup hot water
- Preheat the oven to 400 F. Spray a large casserole or 13 x 9 x 2 inch baking dish with cooking spray.
- Peel and chop the peaches and put them in a bowl. Add the sugar, cinnamon, vanilla, brandy and flour and stir to mix. Pour the peaches into the baking dish.
- In a separate small mixing bowl, mix the flour, brown sugar, baking powder, baking soda, salt, and cinnamon until thoroughly mixed. Chop the butter into small bits and add to the bowl, then cut the butter into the flour mixture with a pasty cutter, two knives or your fingers until the mixture is crumbly and no large chunks of butter remain. (I prefer to use my fingers so I can feel the texture.)
- Add the hot water and stir until the batter comes together. Drop by little bits over the peaches.
- Bake at 400 F for 20 - 25 minutes or until the topping is fully cooked and golden brown and the filling is hot and bubbly. Let cool slightly, then serve warm with ice cream or frozen yogurt on top (if you like).
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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