To follow up on my Spadina Saturday post, I figured it would be good to show you guys my first Peach Cobbler. It was baked using peaches picked at the Spadina Museum Gardens. And let me say it was very tasty.
The following recipe is courtesy of Forks.ca
For Topping :
2 cups of flour
1 cup sugar
2 tsp baking powder
1 tsp salt
8 oz(2 sticks) butter
1/2 cup hot water
Mix the first 5 ingredients together with hands ’till they’re into a small pieces. Add water and stir with a spoon.
For Fruit Filling:
3 cups of sliced peaches(peeled and cored)
1 cup sugar
1 tb lemon juice
1/2 cup water
2 tb conrstarch
Put fruit, sugar, and lemon juice in a pan. Bring to a boil. Mix cornstarch with water and add to the fruits. Gently stirring in the process. Cook for 30 seconds.
Transfer the fruit into a greased baking pan. Using a spoon, drop topping over it.
Bake ’till it’s brown in 350F. Put foil-covered cookie sheet under because it drips while cooking.
This recipe needs a bake time duration. And more cornstarch, plus a touch of freshly grated nutmeg and a tiny bit of ginger in the filling. Also some cinnamon and chopped walnuts or almonds in the crust.
Yum, that looks good. I have a freezer loaded with fruit and peaches are 29 cents a pound at the grocery store. I should make a vat of this and just live off it for a week. Fruit is good for you, right?
Nice. I’ve never made cobbler. So I’m gonna try it – as soon as you add the bake time
And I think I’m gonna add some blueberries. Cause I’ve had blueberry peach cobbler and I think it’s delicious! Cinnamon in the crust and nutmeg in the filling sound like good ideas, too.
hmmm… looks yummy!
oooooooooooooooohhhhhhhhhhh shoot.
mouth watering
must try out
Mmmm… I love cobbler, and it must have been amazing with the peaches you just picked yourself. I once made an apple cobbler from bitty little apples I picked at my parents’ house. It took forever to peel them, but it was delicious!
I also love peach or apple pie, just for the record. Mmmm…food…
Gulp! I don’t know whether to come to Toronto for a photo shoot or for the cobbler! Maybe that just means both?!
Yum! Thanks for showing this recipe, taking Spadina Saturdays all the way from garden to table. I just baked my first peach cobbler with peaches from Niagara. Every recipe I encountered said to peel the peaches but I decided to leave the skins on and it was delicious.
FYI: I baked this for about an hour.
ahh, this looks different than the flickr photo:)
Yum, that looks really scrumptious.
On a side note, I’m quite looking forward to attending your presentation session @ WordCamp Toronto. Good luck on that.
Just another Filipino-Canadian blogger,
Massa P
(fruityoaty.com)