Thursday, June 18, 2015
I love the challenge of a super rich, indulgent chocolate cake, frosted with salted mocha buttercream. I love slicing into a layer cake and seeing cake separated by amazing filling and it's all enveloped in a deliciously creamy frosting. I so enjoy the challenge of new recipes that I've never heard of, that push the boundaries of my comfort zone immensely.
KARK4 viewers. We asked people to let us know what that special man in their life's favorite treat was. We heard several answers, but the ones that we heard the most were down home, home style desserts.
The fruit obviously plays an important roll in any cobbler. You have to have good fruit for a good base. But, the crust is just as equally important. This, my friends is the best crust you will ever put in your mouth. I promise!
When the time comes to finally enjoy the cobble you break through the layer of crust; first is the top layer which is golden brown and lightly crunchy, followed by a bread-y, tender layer, and the last layer before getting to the fruit is the part of the crust that has met and soaked up so much of that fruit juice. My mouth is watering just telling you about it.
Homemade Peach Cobbler in a Jar
For the filling-
1 (29oz) Can peaches in juice or light syrup*
1/4 Cup brown sugar
1/2-1 Tbsp cinnamon
For the crust-
1/2 Cup (1 stick) unsalted butter, room temperature
1 Cup sugar
1 Tsp vanilla
1 Cup flour
1/2 Tsp salt
Preheat oven to 325. Line a rimmed baking sheet with aluminum foil. Place 6 (8oz) wide mouth mason jars on the pan. Set aside.
Pour peaches in a medium bowl, but wedges in halves or thirds. Add brown sugar and cinnamon and stir to combine. (I love cinnamon so I use a tablespoon, so add amount of cinnamon according to taste).
Add about 1/2 a cup of the peaches to the jars. Place in the oven and bake for about 20-25 minutes.
Meanwhile, make the crust.
Place the butter in a large bowl and beat on high until creamy. Add the sugar and beat on high until fluffy and incorporated, about 2-3 minutes. Add the egg and beat on high until light and fluffy, about 3 minutes. Add vanilla and mix to incorporate. Add the flour and salt and mix until just combined.
Remove the cobblers from the oven and spoon about 2 tablespoons on each cobbler. Return to oven and bake for an additional 30-35 minutes, or until the crust is golden brown. Remove from oven and allow to rest for at least 30 minutes before serving.
*Alternately, this can be made in an 8x8 pan.
Pour the peaches in an 8x8 pyrex pan. Using a table spoon, spoon heaping spoonfuls on top of the peaches, making sure the dollops of dough are touching or at least very close to each other. Place in the oven and bake for 45 minutes to an hour, until the crust is set and turning golden brown.
*Fresh peaches can also be used. Use about 4-5 cups sliced peaches, toss with a little brown sugar, a tablespoon of flour and tablespoon of cinnamon and stir to combine. Follow recipe above.
Recipe source: My MaMaw