|2 servings||calories per servings 587||protein serving 5 g||carbs per serving 96 g||total fat per serving 23 g|
Pastry shops in Paris boasted all kinds of beautiful pastries, cookies, candies and cakes, but I never saw one cobbler: To surprise my favorite my favorite culinary instructor at Le Cordon Bleu, I made a small peach cobbler for him. After he tasted it, he said he thought it well-prepared and delicious--deserved praise for this Southern dish, indeed!
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||96 g|
|Dietary Fiber||3 g|
Heat oven to 375° F. Place 4 pats butter, two butter knives, and container of cream in the fridge to keep them chilled. Prepare your mise en place: Remove and discard peach pits, then thinly slice. Juice lemon, and measure 1 tablespoon of juice without seeds, reserve the rest for another use. Use 4 pats of butter to grease a 2-quart baking dish or casserole.
Combine peach slices, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg in a saucepan (if your peaches are still very firm/underripe, add 2 tablespoons water to this mixture). Mix gently, and cook over low heat until the peaches are just tender and syrup has thickened, about 10 minutes.
Pour peach filling into buttered baking dish.
To make the topping, in a large bowl combine flour, 2 tablespoons granulated sugar, baking powder and 1/4 tsp. Kosher salt. Add remaining 4 pats cold butter to flour mixture. Using a pastry blender or 2 table knives, cut butter into the mixture until it has the consistency of coarse crumbs or cornmeal.
Add milk and vanilla, and blend in with a spatula just enough to combine.
Drop heaping tablespoons of topping on top of the peach mixture. Sprinkle with 1 teaspoon Pocketful of Starlight Vanilla Sugar.
Bake until topping is golden and cooked through, 25-30 minutes. While cobbler is baking: Place 1 teaspoon Pocketful of Starlight Vanilla Sugar in jar of cream. Place lid on snugly.
Shake the jar vigorously. You should hear and feel cream sloshing back and forth. In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the jar to check on the whip. It should be a softly whipped cream, about the texture of yogurt. You may enjoy the whipped cream just like this, or re-cover the jar and shake an additional 1-2 minutes for a firmer whip – but be careful not to shake it too much, or you’ll end up with butter. Serve & Enjoy!
GA Grown Executive Chef and Cookbook Author, Jennifer Hill Booker, believes that “food should taste like food” and for over 20 years has spent her culinary career educating people about food, nutrition, and healthy cooking practices.Learn More...