Anna’s August Bake Off: Peach Berry Cobbler

Get ready for round 3 of Bake Off!

Nothing speaks to summer more than peaches, and while I want to save fruit pie for a fall baking challenge (apple or pumpkin…I haven’t decided) I thought delicious cobbler would fit the bill for August. Cobbler has a fruit base, like a crisp, but the topping is more of a “cake meets scone” texture.

 

What I am really interested to see are your food photos! Cobbler is “rustic”, and takes a little originality to make it look polished and appealing.  Feel free to get creative with what you choose to bake it in and you can make these individual or even double the recipe to feed a crowd.  I also want to hear what you serve it with – whipped cream, ice cream, au naturel? Have fun and enjoy that true taste of summer!

PEACH BERRY COBBLER
Makes 1 8-cup baking dish
Serves 6 to 8

anna_peach_cobbler

Ingredients:
6 cups  peeled and sliced fresh peaches
1 cup  fresh raspberries
½ cup  fresh blueberrie
3 Tbsp + ½ cup sugar, plus extra for cinnamon sugar
¼ tsp  ground cinnamon, plus extra for cinnamon sugar
2  eggs
6 Tbsp  unsalted butter, melted
2/3 cup  milk
2 cups  all-purpose flour
2 Tbsp  cornmeal
4 tsp  baking powder
½ tsp  salt

Method:
1. Preheat oven to 375 °F (190 °C).

2.  Toss the peaches, raspberries and blueberries with 3 Tbsp of sugar and ¼ tsp of the cinnamon and spread on the bottom of an 8-cup baking dish.

3.  Whisk the eggs, the remaining ½ cup of sugar, and melted butter together in a large bowl.  Whisk in the milk.  Sift in the flour, cornmeal, baking powder and salt and stir until combined (the batter will be wet).

4. Spoon the batter over the fruit, leaving a little space between spoonfuls to allow for expansion as the cobbler bakes.  Stir a little sugar and cinnamon together and sprinkle this overtop the cobbler.

5. Bake for 35 to 45 minutes, until the peach juices are bubbling and the topping is cooked through (you can lift a piece up to check that it is cooked through).

Serve the cobbler warm with ice cream.

The cobbler will keep, refrigerated for up to 2 days.

From Back to Baking, Whitecap Books, 2011
Here’s how Bake Off works:  

  • Our hostess with the mostess, Anna Olson,  picks a recipe middle of every month
  • You make the recipe (follow it or add your creative flair)
  • Email us (giveaways@foodnetwork.ca) a picture and short descriptive blurb before September17th 9amET for your chance to win! Anna will pick the winner (We are giving away another KitchenAid Classic Stand Mixer and a personalized autographed copy of Back to Baking, Anna’s latest cookbook). 

Anna_OlsonProfessionally trained pastry chef Anna Olson is the host of Food Network’s Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!

Related:

Smoked Salmon Flatbread from The Hot Plate

Flatbreads are a delicious and quick alternative to homemade pizzas when cooking solo. We love how versatile they are. From cooking for one to appetizers for 10, flatbreads are a quick and affordable meal that will have your friends begging for your secret. Boursin is a tasty substitute to traditional tomato sauces and helps reduce time and effort. We opted for a lighter version to help cut down on fat and calories. Keep this meal even more slim by saving half for lunch the next day and serving each half with a veggie-packed salad. Flatbreads will keep for up to three days in the fridge.

SmokedSalmonFlatbread_TheHotPlate_Main

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

 

Ingredients:

1 thin-crust wholegrain flatbread

1/4 cup garlic and herb Boursin cheese

6 strips smoked salmon

1/2 teaspoon lemon zest

1 teaspoon fresh dill sprigs

coarse sea salt

freshly ground black pepper

SmokedSalmonFlatbread_TheHotPlate_1

Instructions:

1. Preheat the broiler to high with a rack arranged near the top of the oven.

2. Arrange the flatbread on a baking sheet and place under the preheated broiler. Broil until golden brown with some crispy spots.

3. Once browned, remove from the oven and place on a cutting board. Spread Boursin over the flatbread leaving a 1-inch border. Arrange smoked salmon evenly over top. Sprinkle with lemon zest, dill, sea salt and freshly ground pepper.

4. Slice and serve.

 

Amanda_GarbuttAmanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.