|2 servings||calories per servings 710||protein serving 6 g||carbs per serving 106 g||total fat per serving 32 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 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!” ~Chef Jennifer Booker
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||20 g|
|Trans Fat||0 g|
|Total Carbohydrates||106 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Heat oven to 375° F.
• Return 4 pats butter, two butter knives (or a pastry cutter) and cream to fridge.
• Halve peaches. Discard pits, and thinly slice flesh.
• Halve lemon. Squeeze 1 tablespoon juice (reserve remaining lemon for another use).
• Grease a 2-quart baking dish with remaining 4 pats butter.
Place a saucepan over low heat. Add peaches, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg. Cook, stirring occasionally, until peaches are just tender and syrup has thickened, about 10 minutes.
Tip: If needed, add 1-2 tablespoons water to pan.
Pour peach filling into buttered baking dish.
• In a large bowl, combine flour, granulated sugar, baking powder and 1/4 teaspoon kosher salt.
• Add cold butter to flour mixture. Using cold knives or a pastry cutter, cut butter into the mixture until it has the consistency of coarse crumbs or cornmeal.
Fold in 1/4 cup cream and vanilla.
• Drop heaping tablespoons of topping on peach mixture.
• Sprinkle with half of vanilla sugar. Bake until topping is golden and cooked through, 25-30 minutes.
• Remove about 1/4 cup cream from bottle. Save for another use.
• Add remaining vanilla sugar to cream bottle.
• Shake bottle vigorously. You should hear and feel cream sloshing back and forth in the jar when you shake.
• In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the bottle to check the whip. It should be a softly whipped cream, about the texture of yogurt.
Note: If desired, you can transfer whipped cream to a bowl and whisk to a firmer consistency.
• Divide cobbler between 4 bowls.
• Top with whipped cream, and 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...