This peach cobbler was originally intended to be a nectarine cobbler with blueberries.
But when I got to the supermarket to gather my ingredients, the peaches were overflowing in the baskets and the entire produce section smelled like peaches!
I quickly changed my mind for a Peach Blackberry Cobbler!
Now that right there is the beauty of a fruit cobbler recipe.
You can pretty much use whatever fruit is in season with very minor changes to the base recipe.
The fruit base recipe is nothing more than a thickener with a bit of sugar which is optional depending on how ripe and sweet your fruit is, and let’s face it, if your fruit is not ripe and sweet, then why are you using it?
Fruit Cobblers capture the very essence of summer.
They are so rustic and simple to make and without a doubt delicious!
So be creative, get those “juices flowing” (pun intended- LOL) and come up with some amazing fruit combinations of your own!
Throw in some spices and a little bit of sugar, a lemon zest to brighten it all up and your choice of thickener (cornstarch, flour or be fearless and add some chia seeds!)
Let me know what you decide and then please post it with the rest of the group at
Gretchen’s Bakery facebook page!
Peach Cobbler Recipe
Gretchen's Bakery Fresh Peaches 2 lbs (approximately 12 small peaches) (this is the weight before skinning and pitting) Blackberries 1½ cup Granulated Sugar 2 Tablespoons (28g) Cornstarch 1 Tablespoons + 2 teaspoons (28g) Cinnamon ½ teaspoon (1.5g) Nutmeg ¼ teaspoon Bread Flour 1½ cups (195g) Granulated Sugar 2 Tablespoons (28g) Salt ¼ teaspoon Baking Powder 1 Tablespoon (14g) Unsalted Butter COLD 2 Tablespoons (28g) Cream (heavy or light cream is fine) 1 cup (237ml) Lemon Zest 1 medium lemon
Prep the peaches as per the video instructions for peeling and pitting peaches In a large mixing bowl combine all of the fruit filling ingredients together as listed above and then add the fruits, toss to distribute well Transfer fruit to 9" pie dish Combine the dry ingredients together in a large mixing bowl. With a cheese grater, grate in the very cold butter. Work the butter through the flour mixture with your hands until it is all distributed evenly and no large chunks of butter are visible. Add the cream all at once and delicately work it through to absorb the flour, be careful not to over mix - you want the dough to be very light and wet, not tough and dry. Drop the cobbler topping in heaps over the fruit mixture in the pie dish. Sprinkle with cinnamon sugar (*optional) Bake in preheated 350°f oven for approximately 45 minutes or until the juices are bubbling around the edge and the cobbler topping is no longer raw and doughy.
Cobblers can stay at room temperature for up to 2 days covered tightly
They are best served warm so, reheat it before serving Longer storage in the refrigerator for up to 1 week
I bet you didn’t know this, but Me and Lemon Curd…….. yeah we go way back.
I have a secret love for this stuff.
So much love that I basically eat it by the spoons full before it ever makes its way to any dessert it may have been intended for.
I used to head into the walk in refrigerator at the bakery with a disposable spoon to dip into the pan of curd at every chance I could get!
To me, lemon curd
I have been realizing lately that I am way too
Chocolate Tunnel Visioned.
Is that even possible?
Chocolate Tunnel Visions could ever even be a bad thing really, but what seems to happen, is I forget about all those other recipes I have tucked away in the fruit department.
You will see by my reaction at the end of the video tutorial for
Lemon Cheesecake just how much I forgot!
It was like “OH WOW! Wake up taste buds! You’ve been asleep too long!”
So whether you are making this Lemon Curd just for the Curd of it, or to accompany some other dessert;
You will find this recipe will win it’s rightful place in your recipe file of “keepers”.
Oh and by the way….you can use up some of those
egg yolks you are piling up from all that Swiss Buttercream!
Gretchen's Bakery Whole Eggs large 4 (200g) Egg Yolks large 4 (72g) Granulated Sugar 1 cup (200g) Fresh Squeezed Lemon Juice ¾ cup (180ml) Lemon Zest from 2 lemons Unsalted Butter 2 sticks (226g)
Using a large mixing bowl over a double boiler combine all ingredients together. Whisk constantly until the butter has melted and then switch to a spatula. I find the spatula is best at getting the bottom and sides and I can get a better feel for how thick the custard is getting. Insert an instant read thermometer and continue cooking and stirring until you reach 170° F Remove from the heat and strain entire mixture through a mesh sieve and into a shallow pan. Cover the surface with plastic wrap and cool immediately and quickly to at least 45°f in less than 2 hours.
Lemon curd can be stored in the refrigerator for up to 1 week. Any cakes or pastries made with lemon curd must be refrigerated at all times
I never seem to remember how much I love cheesecake………….. until I eat cheesecake!
Not to mention, I think I get so tunnel visioned with
Chocolate Everything that I forget how amazingly refreshing fruit desserts can be!
This Lemon Cheesecake is made with an addition of
Lemon Curd in the batter, then the rest of the curd is drenched over top.
It was so good that I ate the entire piece after the camera stopped rolling, and took another slice before the day was through!
I then decided I had to get it out of the house ASAP to avoid eating way more than my share!
Seems that is the case with most of my desserts though!
So once again, my lucky (and ever increasing in weight…..) neighbors were the recipients of this decadent cheesecake!
Ok, back to the recipe!
I mention in the video that if you do not feel like going to the trouble of making an additional recipe (lemon curd) just for this cheesecake you can of course use a canned lemon pie filling instead.
I will urge you though, to try the lemon curd! It is so easy to make, and it really takes this cheesecake to heights you cannot even imagine!
Now for those who are just looking for a straight up vanilla cheesecake click here
1 hour 30 mins
Gretchen's Bakery Softened Cream Cheese 3- 8ounce packages (678g) Granulated Sugar 1 cup (200g) Eggs large 4 (200g) Lemon Extract 1 teaspoon 1 Recipe Lemon Curd * ½ cup for the batter, the rest is reserved for the topping. Crust recipe below
In the bowl of your kitchen aid mixer or with a hand beater, cream the softened cream cheese on low speed and add the sugar. Add the eggs and extract slowly and scrape the bottom and sides of the bowl as needed to avoid any lumps. Add the ½ cup of lemon curd and mix smooth. Pour batter onto cooled cookie crust and bake cheesecake in a water bath at 350° f for the first 30 minutes then turn the heat down to 325°for another 30- 40 minutes Turn off oven and let cheesecake stay in for an additional 15 minutes. Cool completely and chill overnight before removing from pan. Spread the remaining lemon curd on top of the cheesecake Garnish with Lemon Slices
Cheesecakes must be kept refrigerated at all times.
Store for up to 1 week or freeze for up to 2 months wrapped well
Coconut Cookie Crust
Gretchen's Bakery Golden Oreos approx 18-20 (for 1¼ cup crushed) Unsalted Butter 5 Tablespoons (70g) Toasted Coconut ¼ cup (20g)
Crush the cookies in the food processor Add the toasted coconut Add the melted butter and combine well Press cookie mixture into the bottom of the greased and parchment lined pan Bake at 350°F for 12 minutes
CLICK HERE FOR MORE ABOUT BAKING CHEESECAKES & SPRINGFORM PANS