Sunday, August 19, 2012

Peach and Pluot Cobbler

Good Morning! This week for Project Pastry Queen was a wild card. Of all the recipes I haven't tried, it really wasn't a hard choice which one I was going to make. See, I had been given two bags full of peaches so I had a starting point. I had also purchased a large container of pluots so I needed to use them up too. When I noticed the Hill Country Peach Cobbler recipe, I knew it was perfect with what I had on hand.
Since it was a previously picked recipe by Josie, I was able to read the great reviews for this recipe. I will admit my batter did overflow so if you decide to make this either use a very large pan or just place a dish under it. The topping is not your typical heavy crust. It was light and sweet. It accompanied the browned butter, fruit filling perfect. This recipe is adaptable for many different fruit combinations. As I even type this recipe, I want more!
Peach and Pluot Cobbler
1/2 cup unsalted butter
1 cup sugar
1 cup all purpose flour
1 Tbsp baking powder
3/4 cup milk
2 cups fresh peaches, sliced or peeled
1 cup fresh pluot, sliced or peeled with skin removed
1/2 cup firmly packed brown sugar

  1. Preheat oven to 350 degress F.
  2. In a small saute pan, melt the butter over medium high heat until it bubbles and turns a nut-brown color.
  3. Pour the butter into an 8 inch square baking dish.
  4. In a medium bowl, stir the sugar, flour, baking powder, and milk.
  5. Pour the milk mixture over the melted butter. DO NOT STIR.
  6. Arrange the fruit evenly over the top of the milk mixture. Do not mix. 
  7. Sprinkle the brown sugar over the cobbler.
  8. Bake the cobbler for 40 to 45 minutes, until the top turns a golden brown.
  9. Serve warm or at room temperature.
Recipe adapted from the The Pastry Queen cookbook by Rebecca Rather. 
Did you already know....
-A pluot is an hybrid of a plum and an apricot.
-Pluots are a good source of Vitamin A, Vitamin C, and fiber.
-Pluots were created by Floyd Zaiger by using cross pollination.

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