Recipe: Peach and Apple Cobbler

I'm not sure that "cobbler" is the right term for this. Until someone gives me a better name, "cobbler" will have to do. (The top/crust resembles cake more than anything...)

When I put in all the sugar, I thought it would end up being too sweet, but it turned out to be quite well balanced -- letting the fruit flavors come through without overpowering them.

The process of macerating and mashing, and the idea of using apples came from the July/August 2008 issue of Cook's Illustrated. What it does is pulls out more moisture from the fruit to provide more natural juices than otherwise would come out. The apples add more natural pectin to the fruit mixture, resulting in a thicker sauce.

 

Peach and Apple Cobbler

Makes: Fills one 13x9 baking dish

Total prep and cooking time: About 1-1/2 hours

Ingredients

• 2 lbs. fresh peaches (about 6 small or 4-5 medium)
• 1 Granny Smith apple (large)
• 4 tbsp. + 2/3 cup sugar
• 1-1/3 tbsp. orange juice
• 4 tbsp. butter
• 1-1/2 cups Bisquick baking mix
• 1 cup milk
• 1/2 tsp. ground cinnamon

Directions

1. Peel and slice each peach into 8 wedges. Set aside in bowl. Peel, core, and slice apples into 1/8 to 1/4-inch thick slices. Set aside in another bowl.
2. Take about a quarter of each of the peach and apple slices and place in a microwave-safe bowl. Add 1 tbsp. of sugar and the orange juice. Loosely cover and microwave on high for about 4 minutes until the fruit is very soft. Mash results with a potato masher until a coarse paste forms. Set aside.
3. Meanwhile, sprinkle 2 tbsp. sugar on the remaining peaches and 1 tbsp. sugar on the remaining apples. Mix to distribute the sugar well. Set aside and macerate for about 30 minutes.
4. While waiting, melt the butter and preheat oven to 400F. When butter is melted, take 1 tbsp. and coat the inside of a 13x9 baking dish with it.
5. Mix together the peaches, apples, and peach/apple paste. Distribute evenly in baking dish. (Use a silicon spatula to make sure to get all the juices!) Cover with foil and bake for about 10 minutes.
6. Meanwhile, mix the Bisquick mix, remaining 3 tbsp. butter, 2/3 cup sugar, milk, and cinnamon in a bowl. The batter consistency should resemble pancake batter -- not too runny, not too stiff.
7. Take baking dish out of oven, uncover, and pour in the batter making sure to distribute it evenly over the fruit. (Or, if you prefer a more biscuit-like appearance, drop spoonfuls of the batter onto the fruit.) Place dish back in oven, uncovered, and continue to bake another 20 minutes or until the surface is cracked and starts to turn light brown over the entire surface.
8. Remove from oven, let cool for 10-15 minutes and serve.