Freshpeachcobblerwithalmondcrunchtopping Recipes

Steps:

• For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.
• Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper.
• Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
• For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish.
• To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
• Gently re-roll scraps and arrange over fruit, slightly overlapping.
• Brush biscuits with cream.
• In a small bowl, combine almonds, brown sugar and cinnamon.
• Sprinkle over dough.
• Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
• Serve warm with ice cream, heavy cream or creme anglaise.

Steps:

• Preheat the oven to 375 degrees.
• Butter a 2-quart gratin or baking dish, and set aside.
• Toss the peaches in a bowl with the honey or brown sugar, the lemon juice, cinnamon and the 2 tablespoons flour.
• Sift together the cornmeal, flour, baking powder, baking soda, sugar and salt.
• Transfer to the bowl of your food processor, if using, and pulse a few times to amalgamate the ingredients.
• Cut in the butter, pulsing with the food processor or mixing with forks, until the mixture has a coarse, mealy texture.
• Add the yogurt and honey and process or stir just until the mixture is homogenous.
• Gently stir the raspberries into the peaches and transfer the fruit to the buttered baking dish.
• Scrape all the liquid in the bowl in with the peaches.
• Spoon heaped tablespoons of the topping mixture over the peaches.
• They should be just about covered, although there may be some small spaces between the spoonfuls of batter; lightly moisten your fingertips and spread the topping if there are big spots where the fruit isn't covered.
• Place the baking dish on a baking sheet with a rim so that if the fruit bubbles over the juices won't run over your oven.
• Bake 30 to 35 minutes, or until the fruit is bubbling and the top golden brown.
• Remove from the oven and cool until warm on a rack.
• Serve warm, with whipped cream, yogurt or vanilla ice cream.
• Advance preparation: This can be made a few hours ahead, but is best served warm.
• you can warm it for 15 to 20 minutes in a low oven.

Steps:

• Preheat oven to 350°. Lightly grease a 9 x 5 x 3-inch loaf pan.
• Place the Bananas and Granulated Sugar in the bowl of a mixer and whip on medium-high for 2 to 3 minutes.
• Add the Melted Butter, Eggs and Vanilla, whipping well and scraping down the sides of the bowl as necessary.
• In a small bowl, mix together the Flour, Salt, Baking Soda and Walnuts (if using). Add to the Banana mixture and beat to combine.
• Pour into the prepared pan and make the topping.
• For the Topping, combine the Almonds and Brown Sugar in a small bowl. Add the diced Butter and using two knives or your fingers, blend to create the crumbly streusel topping.
• Sprinkle on top of loaf (makes a thick layer) and pat down slightly.
• Bake for 55-65 minutes until cake tester comes out clean.
• NOTE; I reduced the oven temp to 300° and put a loose foil tent over the loaf for the last 15 minutes as the almonds looked like they were going to burn.