A few days ago I attended a Cobblers / Crumbs / Crisps class at the Preserving Place led by Sarah O’Brien of Little Tart Bakeshop. Thru the door there was cheese, endless vino, spreads and baguette available for attendants. Needless to say, it was a very welcoming and pleasant experience! The class was hands-on, and the pastries are unforgettable! Our small group made the pastries from scratch in 9″ foil pans. We distinguished the difference between the commonly confused dishes, prepped and set the pastries, and then stuff our hungry faces!
I enjoyed learning a new and easy recipe! Sarah let us in on her baking tips, one being from The Flavor Bible. Unexpectedly, we added citrus zest to our pastries, and it was an even sweeter treat! I received three recipes and I’m listing two of the three. The recipe was provided by Sarah for a very appetizing crumb. Check out the second by Sarah Dodge.
Homestyle Blueberry, Peach Cobbler Recipe
Ingredients:
¾ cup of all purpose flour
¼ cup of extra fine cornmeal
¼ cup packed light brown sugar
¼ cup of granulated sugar
1/8 tsp of salt
4 oz of cold, unsalted butter
½ cup of cold buttermilk
4-5 unpeeled, medium peaches
¼ lb blueberries
½ tsp of baking soda
- 3/4 cup flour all purpose flour was used for this recipe
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/2 cup rolled oats
- 4 oz unsalted butter room temp and cubed
- 1/2 lb strawberries
- Add all of the dry ingredients into a mixing bowl, and whisk the ingredients.
- Once the ingredients are well mixed, add the cubed butter. Incorporate the butter until it has hydrated the dry ingredients. You can work the ingredients together with your hands or a pastry mixer to prevent warming the topping.
- When you've completed the topping, set it aside or refrigerate it to prevent it from melting. Cut your cleaned strawberries in halves or quarters and add it to a large bowl.
- Add a few pinches (to taste) of sugar to the strawberries (not too much b/c the fruit will concentrate). Also, include 1 tbsp of flour in the bowl of strawberries to absorb the fruit juice as it's baking (this will prevent the pastry from bubbling over the pan).
- * Add lemon zest to the strawberries. The citrus zest will make the fruit pop!
- Butter the baking pan and stuff the pan with the filling until it meets the rim.
- Evenly, crumble the topping on the filling. Place the pan in the ready oven at 350 degrees and bake for 30-45 minutes. All done!
- Homestyle Blueberry, Peach Cobbler Recipe: Add all of the dry ingredients into a mixing bowl, and whisk the ingredients. Once the ingredients are well mixed, add the cubed butter & milk. Incorporate the mix until it has hydrated the dry ingredients thoroughly.
- When you've completed the topping, set it aside or refrigerate. Now, cut your washed peaches into quarters and add it to the buttered baking pan. Add blueberries in the pan and gently mix to scatter the fruit. Be sure the fruit meets the edge of the pan.
- Add a few pinches of sugar (to taste) to the fruit (not too much b/c the fruit will concentrate). Also, include 1 tbsp of flour in the bowl to absorb the fruit juice as it's baking (this will prevent the pastry from bubbling over the pan).
- Retrieve the topping and evenly, crumble the topping on the filling. The more topping the thicker the topping. Place the pan in the ready oven at 350 degrees and bake for 30-45 minutes.
- All done!
* This step is not required but is recommended.