Sunday, June 7, 2009

SMS #10 - Peach Cobbler (kind of)

Andrea of Nummy Kitchen chose this week's SMS recipe: Bear's Peach Cobbler. This would be my first time making a cobbler so I was pretty excited about it. I decided that I would use frozen peaches, since fresh peaches would probably not be sweet and juicy (yet). During my last stop of my Saturday grocery shopping routine, I remembered I needed to buy the frozen peaches. Well, guess what? They didn't have any. With no time to go to a different store, I decided I'm either going to skip this week or be creative and use something else. I already had strawberries. What else to add? Hmmmm... the rhubarb in my garden is ready for harvest and I love the strawberry/rhubarb combo. So I went for that.


I had to make a few changes to the recipe. Given the tartness of the rhubarb, I omitted the lemon juice in the filling and used orange juice instead. Same thing with the lemon zest (replaced it with orange zest). I actually used the orange zest in the topping as well as the filling.

All in all, the Strawberry/Rhubarb Cobbler turned out great, even though it became somewhat messy in the oven when the juices overflowed. I would definitely make it again, and maybe try peaches next time :o)


A special thanks to Andrea for choosing this recipe. It was a fun and easy recipe to make, and most importantly delicious. You can find the recipe for it here. Don't forget to check out the other SMS bakers and see what they thought of this recipe.

Final thoughts/tips:
  • Hubby and I enjoyed this dessert a lot. When asked for a rating, hubby gave it a 9 out of 10. The aesthetics (as the cobbler was a bit over browned) is what kept this puppy from getting a perfect grade.
  • I cut the recipe half and used 1.5 cups of strawberries and 1.5 cups of sliced rhubarb. Given the tartness of the rhubarb, I used 1/2 cup of sugar
  • Instead of mixing the corn starch with the fruit, I followed a technique by Greg Patent where you add sugar to the fruit, let it sit while you make the dough, then drain it. Now add the citrus juice and corn starch to the liquid and bring it to a boil and cook for a minute. Add this thickend mixture to the fruit and divide the fruit filling into ramekins.
  • I made the dough in the food processor (dry ingredients first, mix, add cold butter, mix, add cream, mix, done).

11 comments:

  1. Bummer that your store didn't have peaches, but I think the strawberry rhubarb version looks terrific! I suspect this cobbler would be tasty with a number of different fruits. Glad you and the hubs enjoyed it!

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  2. Very resourceful using what you had and making the flavor adjustments; it looks really yummy! And thanks for the tip on the baking time; I think I was too concerned about not baking the biscuits long enough.

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  3. great version! glad you were able to make it work!!

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  4. Strawberry and rhubarb are great together. I'm glad you to to try it this way. Looks wonderful!

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  5. Nice variation with the cobbler! I used frozen peachs and it was wonderful.

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  6. Nice substitution, I love that combo too. And I love the individual cobblers with the heart biscuits, sooo cute.

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  7. I had the same problem trying to find frozen peaches- I must've called 7 stores and couldn't find them. Luckily, I ended up finding some decent fresh peaches, and the cobbler turned out great! I love your creativity and fearlessness to tweak the recipe based on what you had on hand. I'm curious, how was the orange flavor- did it come through in the biscuit topping?

    I wanted to introduce myself- my name is Joy and I'm a brand new blogger and SMS baker. I'd love for you to check out my site, and I look forward to getting to know you better during future weekly posts!

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  8. Thanks for stopping by, ladies. I appreciate your comments :o)

    Joy, welcome to the SMS club. The orange flavor in the biscuit topping came through a little bit. I'm glad I added some orange zest to the filling otherwise it might not have been as noticeable.

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  9. Hi Hanaâ!

    Thanks so much for checking out my site and leaving your comments! I'm glad you had a good time visiting Boston during your recent trip. I must say, I am super jealous that you toured ATK. That is my ABSOLUTE favorite show, and I love love love Cook's Illustrated and Cook's Country. I use my "New Best Recipe" and "ATK Family Baking Book" religiously, and am always excited to receive their publications in the mail. Let me know if you try any stand-out recipes they've published that you recommend I try! :)

    Talk to you soon- maybe early next week after the next SMS postings!

    -Joy

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  10. So interesting to hear about your technique! It would never occur to me to do something other than what the recipe said to do!

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  11. Hi Hanaa,

    You speak dutch! But you life in the US? Are you dutch? How coolll, do tell me please. I would love to know. Love your blog! Absolutly adore the Cherry mousse of your B-day cake!

    xxx Bar.

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