The Holidays are HERE. How about a spring dessert for Christmas parties. Try a Peach Cobbler. Serves 12. Yum.

By on December 2, 2017

One of Chef’s favorite recipes is a peach cobbler he makes for his son’s May birthday. However, as we all know, peach cobbler is good even when made with canned peaches.

So we created a winter version of this pie, posing as a cobbler.

It makes a big 9 x 13” pan full and will serve 12 of your nearest and dearest good friends.

The only change you have to make is to buy canned peaches in light syrup, drain them then measure out 5 cups (about 3 cans worth). You will be amazed. It brings you springtime right before Christmas. What’s not to love?

Tristan’s Peach Cobbler
Adapted from POW! My Life in 40 Feasts, by Chef Jesse Jones and Linda West Eckhardt. Just released and available from Amazon and Barnes & Noble.

Makes 12 servings

1 cup granulated sugar
¼ cup brown sugar
½ cup all purpose flour
¼ teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon cinnamon
½ cup unsalted butter
1 cup peach juice
5 cups fresh peaches, peeled, pitted and sliced
½ teaspoon pure vanilla
1 teaspoon fresh lemon juice + grated zest of ½ lemon

Biscuit dough:
2 ¼ cups all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 cup cold butter (2 sticks)
½ cup ice water

Combine sugar, brown sugar, flour, nutmeg, cloves and cinnamon in a bowl. Melt butter in a large Dutch oven. Add the sugar mixture, peach juice, and peaches. Stir to combine. Simmer until peaches are tender, about 10 minutes. Add vanilla, lemon juice and the lemon zest. Set aside.

Preheat the oven to 375° F.

Make the biscuit dough while the peaches simmer. Combine the flour, baking powder and salt in a large bowl or food processor*. Cut the cold butter into small pieces and add into the flour until it resembles coarse meal. Sprinkle the water evenly over the mixture and stir to combine, with your hands, form into a ball and refrigerate for 30 minutes.

Divide the dough into two balls on a lightly floured board. Using a rolling pin, roll out each of the dough balls into the length and width of your 9 x 13 pan. Grease the pan then transfer half the dough into the bottom. Using a fork, pierce a few holes into the bottom layer and bake for 12 minutes. Remove from oven and pour in peach filling. Next, smooth out the filling then add top layer of dough. Be sure to pierce a few holes all around it and tuck the edges in. Afterwards, return to the oven and bake until the top is golden brown. Bake for about 25 -30 minutes then serve warm with your favorite ice cream or whipped cream.

*The food processor will make a gorgeous flaky biscuit dough in 30 seconds flat. Just add dough ingredients to the processor bowl, fitted with the steel blade. Stir to mix then process just until dough forms a loose ball, no more than 30 seconds. Remove from the processor and let it rest 10 minutes or so, then divide the dough in half and form top and bottom crusts.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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