26 September 2009

Peach & Strawberry Cobbler w/ Lemon Crust

Ah, cobbler. How I love thee. It's like the shepherd pie of desserts ... well, kind of. If you think of shepherd pie as the fridge-emptying solution that doesn't taste like complete garbage. Cobbler is somewhat like the fruity dessert version, IMO.

OK, so that made more sense in my head, humor me.

It was July, peaches were in season, strawberries were chopped and in my fridge, and as often happens, life during the week got surprisingly busy. Busy enough to throw my menu planning off and leaving me with produce about to turn.

I hate throwing things away or wasting food, by the way. It's a sort of affliction / mission in life, and leads to some very, um, interesting dishes and concoctions (ie., the jalapeno jam I have 6 jars of in my cupboard. Any takers? Please?)

The peaches were meant for a dinner party as dessert, with a fate including halving, a balsamic and brown sugar glaze, grilling and creme fraiche.

Then someone brought a pie. And I love pie. Sorry peaches. Next time.

I have to say though, this cobbler had the perfect mix of sweet and tang, with the lemon crust cutting the potential sugary sweetness of mixing peaches and strawberries. And a nice recipe to add to the cobbler section of the cookbook in my brain alongside the winter version -- the black 'n blue.

I made mine up in my paella pan brought back for an ex that needless to say stayed in my possession. His loss ;)

Peach 'n Strawberry Cobbler with a Lemon Crust
Adapted from a 1999 Bon Appetit recipe

4 peaches, fresh preferred, canned are also OK. pitted and sliced
3 cups or so (eyeball it) of sliced strawberries
* rough estimates here ... fill the pan
1/3 cup sugar
dusting of cornstarch
sprinkling of lemon juice, about 1/2 a lemon

1/2 cup all purpose flour
1/4 teaspoon baking powder
dash of salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract

Preheat oven to 375 F.

Mix together the top set of ingredients so all fruit is covered. Dress with lemon juice.

Mix flour, baking powder and salt in small bowl. Beat butter and sugar together in large bowl until smooth. Beat in egg yolk, lemon zest and vanilla. Add flour mixture and make into a dough-like substance. Form loosely over the fruit. Don't worry, it doesn't need to completely cover the cobbler, and in fact, shouldn't. It'll spread a bit when cooking, and you want it to bubble through a bit.

Pop in the oven and cook until the topping is lightly browned and the filling is bubbly, approximately 55 minutes.

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