Everything's Just Peachy

Today's post deals with yummy peach desserts. Check out the Brown Butter Peach Cupcakes, the Butterscotch Peaches, and the rest of today's yumminess. Enjoy!

CLASSIC BISQUICK™ PEACH COBBLER

This is from Betty Crocker, and begins, "When it comes to ingredients, we believe less is more. Sometimes the simplest desserts turn out to be the most delicious; and this peach cobbler is the perfect example. With its warm, juicy filling of delicate peaches, cozied up under a buttery, golden topping, this easy peach cobbler recipe is a quick way to whip up a classic dessert that's positively bursting with decadent fruit flavor. It's perfect for a special occasion or a weekday treat, and it’s super easy to make thanks to Bisquick™ Original Pancake & Baking Mix."

Prep Time: 10 minutes; Total Time: 30 minutes; Servings: 6

To view this online, click here. The link also has a lot of great information about cobblers and such. Check it out!

Ingredients

1 cup Bisquick™ Original Pancake & Baking Mix

1 cup milk

1/2 teaspoon ground nutmeg

1/2 cup butter, melted

3/4 cup sugar

1 can (29 ounces) sliced peaches, well drained

Directions

Heat oven to 375°F.

Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in melted butter until blended. In small bowl, stir together sugar and peaches; spoon over batter.

Bake 45 to 50 minutes or until deep golden brown. Cool 30 minutes before serving. Cover and refrigerate any remaining cobbler.

CAKE MIX PEACH COBBLER

This is from Sarah Holden at the Food Network.

This recipe begins, "Much like a dump cake, this easy peach cobbler is made by spreading dry cake mix over a syrupy filling and then covering the top with pats of butter. In the oven, the juices from the filling and the melting butter slowly moisten the cake mix to create the batter."

Active Time: 10 minutes; Total Time: 1 hour 20 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for the baking dish

5 cups sliced peeled fresh or thawed frozen peaches (about 2 pounds)

1/2 cup packed dark brown sugar

1/4 cup granulated sugar

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

Juice of 1 lemon

One 15.25-ounce box yellow cake mix

1-1/2 sticks (3/4 cup) unsalted butter, thinly sliced

Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.

Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.

Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.

Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.

EASY PEACH COBBLER

This yumminess is from Southern Living Test Kitchen, and begins, "This six-ingredient easy peach cobbler recipe comes together in just 10 minutes." The intro then starts off, "If you ask people what they love the most about summers in the South, more than likely easy peach cobbler will be in the list of top five answers. Along with long, lazy weekends, minor league baseball games, going to the lake, and making homemade ice cream, a sweet, simple peach cobbler made with juicy, seasonal fruit is about as close to heaven as you can get on a summer's afternoon."

Active Time: 10 minutes; Total Time: 55 minutes; Servings: 6

To view this online, go to https://www.southernliving.com/recipes/easy-peach-cobbler-recipe.

Ingredients

1-3/4 lbs. fresh peaches

1/2 cup (4 oz.) salted butter

1 cup self-rising flour

1 cup granulated sugar

1 cup whole milk

1 tsp. vanilla extract

Directions

Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice peaches. (You will have about 4 cups.)

Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts.

Stir together flour, sugar, milk, and vanilla in a bowl.

Pour onto melted butter. (Do not stir.) Spoon peaches over mixture. (Do not stir.)

Bake in preheated oven until brown and bubbly, 45 to 50 minutes.

PEACH UPSIDE-DOWN CAKE

This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit — peaches, apricots, nectarines, plums — whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you’ll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges."

Total Time: 1 hour, plus cooling; Yield: 1 (10-inch) cake

This was featured in "Take Your Cakes to the Upside Down," and can be viewed online at https://cooking.nytimes.com/recipes/1023374-peach-upside-down-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

For the Fruit Topping

4 tablespoons unsalted butter

1/3 cup light brown sugar

1-1/2 teaspoons freshly squeezed lemon juice (see Tip)

1/4 teaspoon fine sea salt

3 cups sliced ripe but firm peaches, or use 3 cups sliced nectarines, plums or apricots (about 1-1/4 pounds before pitting)

For the Cake

1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan

1 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon finely grated lemon zest

2 large eggs, at room temperature

1/2 cup sour cream or plain whole-milk yogurt

1-1/2 teaspoons baking powder

3/4 teaspoon fine sea salt

1/4 teaspoon baking soda

1-1/2 cups all-purpose flour

Preparation

Heat oven to 350 degrees.

Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.

Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don’t walk away or the mixture may burn.) The mixture will clump and separate, but that’s OK.

Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.

Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.

Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that’s OK. Don’t overmix. Scrape batter into the skillet over the fruit and spread evenly.

Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.

Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

Tip

Since you’ll need the lemon juice for the topping and the grated zest for the cake, it’s best to zest the lemon before you cut it and juice it.

BUTTERSCOTCH PEACHES

This is from Celia Barbour in The New York Times cooking e-newsletter. Celia wrote, “I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food. The result was delectable. We ate the sauce straight from the pot. We ate it from the serving dish. And we ate what was left for dessert that night, poured over Ronnybrook vanilla ice cream with chewy gingersnaps from Hawthorne Valley on the side. My children’s adoration of me was unaffected by the butterscotch, but their energy level definitely got a boost from all the sugar.” Yield: 4 to 6 servings; Time: 1 hour.

This was featured in “Ode to the Peach: A Cook Baffled, and Then at Peace” and can be viewed online here.

Ingredients

6 medium or 5 large ripe peaches

4 tablespoons unsalted butter

1/2 cup cream

1/2 cup sugar

1 tablespoon honey

Pinch of salt

3/4 teaspoon vanilla, 1/2 teaspoon ground ginger or 1/2 teaspoon almond extract

Vanilla ice cream

Almond biscotti, gingersnaps or other cookies

Preparation

Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.

Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.

In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.

In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.

BROWN BUTTER PEACH CUPCAKES

One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes

To view this online, click here.

Ingredients

For the Cupcakes

3/4 cup butter

1 cup peach puree*

1 cup packed brown sugar

1/2 cup white sugar

1/2 tsp vanilla

2 large eggs, room temperature

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 cups finely diced peaches

For the Frosting

1/2 cup butter, softened

4 oz cream cheese, softened

1/2 cup peach puree*

1 tsp vanilla

5-6 cups powdered sugar

Instructions

Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.

Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.

Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.

To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.

*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.

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