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It's National Peach Cobbler Day!

Every year on this day, we recognize and celebrate a delectable, and delicious dessert-the Peach!🍑


According to nationaldaycalendar.com, this tradition originated in the 19th century. Unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, the settlers instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. When the dish is fully cooked, the surface has the appearance of a cobbled street. The name may also derive from the fact that the ingredients are “cobbled” together. Some cobbler recipes resemble a thick-crusted, deep-dish pie with both top and bottom crust."


FUN FACT: "In 2007, the world’s largest peach cobbler was made at the Georgia Peach Festival.  It consisted of:


  • 90 lbs of butter

  • 150 lbs of sugar

  • 150 lbs of flour

  • 32 gallons of milk

  • 75 gallons of peaches"


In honor of today, here's a few ways you can pay homage:

📍Visit your favorite restaurant and order a peach cobbler for dessert.

📍Try this recipe: PEACH SKILLET COBBLER


INGREDIENTS

  • Filling

  • 6–7 cups (1.5–1.6 L) fresh peaches (about 6 large or 3 lbs./1.4 kg), pitted

  • ½ cups (125 mL) sugar, plus 1 tbsp (15 mL), divided

  • 1 tbsp (15 mL) cornstarch

  • ¼ cup (60 mL) water

  • Cobbler

  • 1 cup self-rising flour

  • ¾ cup (175 mL) heavy whipping cream

  • ½ tsp (2 mL) ground cinnamon

  • 3 tbsp (45 mL) sliced almonds

  • Optional: Ice cream, whipped cream, mint leaves


DIRECTIONS


  1. Preheat the oven to 375°F (190°C). Use the Quick Slice to slice the peaches. Add the peaches to a large bowl. Add ½ cup (125 mL) of the sugar and all the cornstarch to the bowl and toss to coat.

  2. Transfer the peach filling to the 10" (25-cm) Cast Iron Skillet. Add the water and cook over medium-low heat for 6–8 minutes, or until the filling starts to bubble, stirring occasionally.

  3. Meanwhile, for the cobbler, combine the flour, cream, and cinnamon in a medium bowl until just combined.

  4. Using the Large Scoop, drop 5–6 scant scoops of cobbler 2" (5 cm) apart over the filling. Sprinkle the cobbler with the almonds and remaining sugar.

  5. Bake on the center rack for 30–35 minutes, or until the cobbler is golden brown. Serve warm with ice cream or whipped cream and garnish with mint leaves, if desired.


Yield: 6  servings


Nutrients per serving:

U.S. nutrients per serving: Calories 330, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 52 g, Fiber 4 g, Total Sugars 31 g (includes 12 g added sugars), Protein 6 g


Your Pampered Chef Cook’s Tips:

The biscuits in this recipe only have two ingredients: flour and heavy whipping cream. It works because the high fat content in the cream takes the place of butter and creates light, fluffy biscuits. You can substitute self-rising flour with 2 cups (500 mL) of all-purpose flour, 1 tbsp (15 mL) of baking powder, and ½ tsp (2 mL) of salt.

You may need more than ¼ cup (60 mL) of water, depending on the freshness and seasonality of your peaches. The peach mixture should be saucy. If it’s not, add more water.

If fresh peaches aren’t available, you can use 4 cans (15 oz./425 g each) of sliced peaches. Drain all the liquid before adding them to the recipe.

For individual-sized treats, make in the 5.5” Cast Iron Skillet Set. Just halve the ingredients using ½ cup (125 mL) heavy cream for the biscuits. Divide the peach filling between the two mini skillets and simmer on the stovetop for 3-4 minutes. Add 3 medium scoops of biscuit dough to each skillet and bake for 19-20 minutes. Serves 2-4. The prep time for this version is 10 minutes and the total time is 30 minutes.


Quick Slice #1181

10” Cast Iron Skillet #100178

Large Scoop #1790

Don't have these items on hand, don't panic. Pick them up here⬇️


ACTION STEP: Whip up fresh peaches and a golden biscuit topping to make this simple and classic dessert, invite a few friends and family over, and let me know in the comments how it turned out, or Kick your kitchen up a notch by booking your cooking show here:

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