Serene Vannoy > wrote in
:
> sf wrote:
>> On Fri, 27 Jun 2008 23:36:58 -0700, Serene Vannoy
>> > wrote:
>>
>>> I really should have taken pictures, because that was really pretty
>>> cobbler.
>>>
>>> Months ago, I was reading back issues of Cook's Illustrated, and the
>>> article on peach cobbler (in the July '04 issue) really made both me
>>> and [info]someotherguy want to try that version.
>>>
>>>
>> <snip>
>>> If you don't have access to the recipe and want it, let me know, and
>>> I'll get around to emailing it to you soon.
>>>
>>
>> Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping
>> The full recipe is only available for members of
>> CooksIllustrated.com.
>
> I don't have that, nor am I a member, sorry. I became a trial member
> just to get the other cobbler recipe, then cancelled my membership. I
> have the actual magazine around here somewhere, but couldn't find it.
> I was irritated that they took my credit-card info just so I could
> look at a five-year-old recipe.
>
>>
>> I have blueberries, can get peaches... need recipe.
>
> Maybe ask at the dreaded rfr?
>
> Serene
>
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Message-ID: <00bc01c6b5d4$494f3620$0301a8c0@janerene>
From: "Jane" >
Subject: Peach Blueberry Crumble
Date: 03 Aug 2006 09:59:12 GMT
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I made this last night and put a scoop of Bluebell Vanilla Ice Cream on
it. It was a big hit!
Peach Blueberry Crumble
4 cup peaches, pitted, peeled, and sliced
1 cup blueberries
3/4 cup sugar
2 Tbsp cornstarch
1/2 cup packed brown sugar
1 cup quick cooking oats, uncooked
1/2 tsp cinnamon
1/2 tsp nutmeg
1 egg, beaten
4 Tbsp butter, sliced
Gently toss together fruit, sugar and cornstarch in a 2 qt. baking dish;
set aside. Combine remaining ingredients. Stir with a fork until crumbly.
Sprinkle over fruit mixture. Bake at 375 F for 20-35 minutes, until
topping is golden. Serves 6-8.
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From: "Lucky" >
Subject: Peach Cobbler
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Peach Cobbler
6 peaches, peeled and sliced. If unable to get fresh peaches, use canned
peaches but light use only brown sugar; canned peaches have their own
sugar
Ready made pie crust deep dish crust
2 cup slight brown sugar
1 cup of regular sugar
1 stick margarine
2 tablespoon vanilla
2 Tbsp nutmeg
2 Tbsp allspice
Use deep dish pie crust- wash and peel peaches, slice and place in crust.
Sprinkle sugar on each layer until completely finished up. Layer
ingredients, shake gentle vanilla, nutmeg and allspice as you
layer, sprinkle ingredients on each layer. Bake at 350 F and (sprinkle
with sugar (brown or regular) after baking). Serve with vanilla ice cream
if desired.
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Only recipes and recipe requests are accepted for posting.
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The house of the burning beet-Alan