SHAIL’S KITCHEN UPSIDE DOWN SWEET GEORGIA PEACH COBBLER
I made this recipe with Sweet Georgia Peaches I had previously frozen. No need to thaw ~ Just add to the pot with sugar, and the peaches form a deliciously thick syrup.. By completely covering with the peaches, the flour mixture forms something like a pie crust with a crispy bottom. That's why I am calling it an upside down Peach Cobbler. An easy and delicious recipe!
Thank you so much for viewing! #ShailsKitchen #ElegantHomeGourmet #ForTheLoveOfFood #GeorgiaPeach #PeachCobbler #PeachRecipes #CobblerRecipes #Peaches
Easy Southern Peach Cobbler #peachcobbler
You’re gonna love this easy and delicious southern peach cobbler with my secret ingredient (crushed pineapple). You’re welcome!!
SWEET PEACH TOPPING!! GREAT FOR SUMMER DESSERTS!!
It's peach season! In my neck of the woods we are being blessed with the southern bounty known as sweet peaches! July always brings them but they are fleeting. Only around for about a month to six weeks we need to use them when we have them and enjoy the sweet delicious fruit we love. Today I am making a sweet peach topping that can be prepared in advance and used in many different ways. This is a great way to enjoy natures gift of summer!
Stone fruits are one of my personal favorites! Peaches being at the top, followed by it's cousins, nectarines, plums, apricots, pluots and cherries. We love these in our home and enjoy them when we can during the summer. When peaches come into the stores and the produce stands and the pick your own orchards open their gates, its time to think about how we enjoy everything from smoothies, to cobblers, to pies and cakes and even roast pork and lets not forget simply eating a juicy peach out of hand. Nothing compares.
This sweet peach topping is really more than a topping. It is very similar to the peaches from a cobbler but not as thick as that of a pie filling. This can easily be used for a quick shortcake, a crisp, as a filling for a hand pie or as a way to float a scoop of vanilla ice cream for a makeshift peach melba. No matter how you love it, this is going to make peach desserts a breeze!
This starts with fresh peaches. I used ten medium sized fresh peaches. I peeled them and sliced them. In total I have about ten cups. I add sugar, orange juice and corn starch. Placed over medium heat and cook until the juices have thickened and are no longer milky looking and the fruit is semi soft. Remove from heat and allow to cool then place in an airtight container and store in the fridge for up to a week. It probably won't last that long.
This topping has a nice thickened sauce, but not too thick. It is perfect for draping over a shortcake or pound cake slice using as a vehicle for peach melba or making a quick peach crisp. You can even use this as a pie filling for a lattice topped peach pie or, if you dice the peaches a little more you can make some delicious hand pies using refrigerator pie crust. There are so many possibilities here!
I would like to mention, because I know someone will ask, this recipe is not appropriate for canning due to the corn starch. If you would like to make peach pie filling for canning then I suggest that you research safety tested canning recipes that will be available on the website for the National Center for Home Food Preservation or the Agricultural extension offices for either the University of Georgia or the University of Washington state. Additionally you can refer to the Ball Blue Book or the Ball Complete Book of Home Canning for more information. Be aware that in order to make the thickened filling you will need to get clear jel in the cook form, not in the instant form that I use for things like stabilizing whipped cream. Just know that this particular recipe I have shared today cannot be canned safely either water bath or pressurized.
I hope you give this sweet peach topping a try sometime soon and I hope you love it!
Look for more videos coming soon using this topping in some different and delicious ways!
Happy Eating!
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Peaches & Biscuits | The Perfect Summer Dessert
Y'all, this summer dessert is so easy: warm shortbread biscuits, stuffed with sliced peaches, strawberries, and homemade whipped cream! Also, a huge shoutout to The Peach Truck for sending us their amazing Georgia peaches for this video!
Peach shortcakes from Callie's Hot Little Biscuit on Good Day Atlanta
Callie's Hot Little Biscuit is celebrating one year of being open in Atlanta. Founder Carrie Morey joined Good Day Atlanta anchor Alyse Eady on set with a delicious peach shortcake recipe and to talk about her book Callie's Biscuits & Southern Traditions. The restaurant will be donating a percentage of all sales this month to the Atlanta Community Food Bank. They are also accepting monetary donations as well as donations of new school supplies specifically for the Kids In Need program of ACFB. For more on Callie's Hot Little Biscuit visit their website at CalliesBiscuits.com . For today's recipe see below:
Callie’s Hot Little Biscuit Peach Shortcakes
Yields 12 (3-inch) Shortcakes
Ingredients
2 cups self-rising flour (White Lily preferred), plus more for dusting
1/3 cup white sugar
7 tablespoons butter: 6 tablespoons at room temperature for cutting into the dough, and 1 tablespoon melted
½-3/4 cup whole milk
1 teaspoon pure vanilla extract
1 tablespoon turbinado sugar
Macerated Peaches (recipe follows)
Peach Puree (recipe follows)
Preparation
1. Preheat oven to 450F
2. Measure the flour into a large bowl. Mix in the white sugar. Incorporate the cubed butter into the flour, using your fingers to “cut in” the butter until the mixture resembles cottage cheese. It will be chunky with some loose flour.
3. Stir together the milk and vanilla. Make a well in the center of the dough. Pour in the milk and, using your hands, mix the flour into the milk. The dough will be wet and messy.
4. Sprinkle flour on top of the dough. Using a plastic bench scraper or rubber spatula, create a well between the dough and the bowl. Sprinkle a bit more flour in this crease.
5. Flour a work surface very well. With force, dump the dough from the bowl onto the surface. Flour the top of the dough and a rolling pin. Roll out the dough to 1 to 1½ inch thickness into an oval shape. (No kneading is necessary - the less you mess with the dough, the better.)
6. Flour a 3-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet, lined with parchment paper, with the biscuit sides touching. Brush the tops with melted butter. Sprinkle with the turbinado sugar.
7. Bake 16 to 18 minutes, rotating the pan once while baking, until golden brown. To serve, cut the shortcakes in half and spoon 1 tablespoon macerated peaches on the bottom halves, put the tops on the shortcakes (sandwich-style), and then drizzle the peach puree over the top of the biscuit.
Peach Puree
Ingredients:
1 cup sliced peaches
1 teaspoon fresh lemon juice
3 tablespoons cup white sugar
1 tablespoon water
Instructions:
1. Place peaches, lemon juice, ¼ cup white sugar and 2 tablespoons water in the bowl of a Robot coupe.
2. Puree for 1 minute.
3. Taste for sweetness and ad more sugar if necessary. (We want it to be sweet, but still taste like peaches.) Add more water if necessary to achieve a soupy - not watery - consistency.
Macerated Peaches
Ingredients:
1 cup frozen peaches, thawed
1 teaspoon fresh squeezed lemon juice
3 tablespoons white sugar
1 teaspoon water
Instructions:
1. Place all ingredients in a large metal bowl and mix together thoroughly. Using kitchen scissors cut up the peaches in to 2 inch pieces.
Peach Cobbler Pound Cake! ( First Try)
This is literally my first time! But y’all know I can make anything! Be sure to follow me on tiktok and Instagram!! Love y’all bye….
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