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For many of us, peeling an orange and turning it into a bowl of delicious, fruit salads is a household skill passed down from generations. But, for others, fruit peeling might seem like science that only works for some lucky people.
This is a very good recipe in it's execution although I modify it quite a bit. I use a lot of peaches and like to use really sweet ripe peaches. First modification, cut the sugar back to 1/3 cup with the peaches and then add a half cup of Bourbon. The Peaches will have a wonderful boozy taste going in but the alcohol will evaporate out during baking. Trust me on this, I have been baking Peach pies for years with Bourbon. The Bourbon will be there when it is done, but it will be subtle and delicious. As I do use a lot of Peaches and tend to make a very big Cobbler when I do this, I also do the cake portion of this recipe X 1.5 with the following changes. I use only a half cup of Sugar for the cake, even with the other ingredients increased by 50%. Since I am using 1.5 cups of flour then, I use 1 cup all purpose and 1/2 cup whole wheat flour. I have found that the whole wheat flour gives a little sturdier cake against all the ripe Peaches and also yields a beautiful brown color on baking. I also substitute half n half for the milk in the recipe. I have found that one stick of butter (half cup) is fine even when making a large Cobbler. The Peaches seem to hold their color better if you leave some of the peels on. I don't recommend leaving the Peaches entirely unpeeled as I tried this once and the skins were just tough enough that you could not cleanly cut the Cobbler by jamming the edge of a metal spatula down into it which was kind of unappealing. The trick is just to leave your Peaches mottled if you will.
The most important step is to drain the heck out of your peaches. You are going to need four 29 ounce cans; I drained them one at a time in my colander, stirring occasionally. Add them into your casserole dish and toss with only 1 cup sugar. We are using a little less sugar because canned peaches have been sitting in heavy syrup, so they are starting off way sweeter. Add in the flour and spices as called for in the recipe, and the rest of the recipe is exactly the same, even down to the bake times. (Source: thefoodcharlatan.com)
I have made this twice now and it is a good starting point. I have used both fresh and canned peaches, both work well in the recipe. For the peaches we preferred the crisp when I mixed in brown sugar (a couple tablespoons/enough to coat) and cinnamon ( a teaspoon or so) instead of plain peaches. As for the crisp topping it is good. I also baked at 400 for 30 minutes and the oatmeal topping came out perfect. Read More
Bake at 375 for 45-55 minutes. The top should be turning light brown. Once it is light brown all over the top (not just in a few spots) and it's bubbling like crazy, it's done. I like to turn on my broiler and broil the cobbler for 1-3 minutes at this point. No need to move the oven rack up. It gives it an extra crisp browning that I just love. Who doesn't want a crispy crunchy top? But don't walk away! Keep an eye on it, I can't tell you how many things I've lit on fire in my broiler. Check it every 60 seconds. (Source: thefoodcharlatan.com)