Peach Cobbler-- imbedded or topped?

Cafe Society
21

Beware of elderly bisquick. It no longer rises after some time. I can’t tell you how long exactly, but I know it’s around a year.

Hope the next experiment works better. Peach cobbler is wonderful.

22

Mid-dau makes cobbler with canned crescent rolls.

Sounds great to me. I love the peach stuff. I love those stupid crescent rolls.

23

That’s the way my mom does it, too.

Which, of course, being the way she does it, is the One True Way.

24

I do the boxed cake mix recipe, with canned peaches and butter yellow cake mix. 3 cans of peaches (drain 2 cans), put peaches in a 9x13 pan. Sprinkle the cake mix over the top, then dot the top with cubed butter. Bake per cake mix instructions. Quick, easy, relatively painless, and my girls love it.

25

For me, it’s fruit topped with biscuit dough.

26

Unripe peaches are great grilled. Grill until soft, drizzle with honey.

27

I use them for when I make my chicken curry salad. I like the extra texture and sweet and sourness of specifically unripe peaches in it. Sometimes I use apples instead or in addition to it. It’s kind of a make-it-up-as-you-go-along salad, with mayo, yogurt, curry powder, celery, and usually a fresh fruit, dried fruit (like raisins, dried apricots, or dates), and nut (or seed) component.

28

Years ago I had a German peach kuchen at a potluck and loved it. It’s a thin cake with peach slices on top, but covered with a baked custard filling, like an upside-down cobbler. Some kuchen recipes have it almost like a crisp, with a crumbled topping, but this one is closest to the one I had at that potluck.

29

We grew up on ‘used-fruit-cornbread’ - any fruit that had passed its prime diced into a cast iron skillet, pour over a runny batch of cornbread, bake and serve with extra butter. The banana version was my least favorite, but Mom never found a combo we wouldn’t devour…

30

Oh, boy. I like that.

We are gonna try it.

31

I just got an ad for a place called the Peach Cobbler Factory, that’s opening soon near me. This may a bad thing (for my waistline)

32

I’ve only eaten cobbler with the dough on top. I’ll eat peach cobbler if it’s offered at a friend’s house.

I prefer to order apple cobbler at restaurants.

Cobbler is much easier than pie. Drop gobs of dough on top of the filling and bake. The name comes from a cobblestone road.

Pie requies a rolled out dough. The texture should be flaky. I never get it right.

33

My understanding of it is that fruit topped with streusel is a “crisp”.

34

There’s one near us. Fortunately not TOO near…it’s pretty good :wink:

35

I’ve always thought of cobbler as a topping.
“Imbedding” the fruit would be more like a clafoutis, though that would require a more liquid batter (and a rather stronger flavoured fruit than peaches - black cherries, traditionally)

36

And leave the pits in for the benzaldehyde and cyanide :sunglasses:

ETA always topped. Embedded is a cake.

37

Another vote for topped.

38

Imbedding is also how a buckle is prepared. From my link earlier:

Buckle

Buckles are baked and are usually made in one or two ways. The first way is that bottom layer is cake-like with the berries mixed in. Then the top layer is crumb-like. The second way is where the cake layer is on the bottom of the pan, the berries are the next layer and the top is the crumble mixture. Blueberry buckle is the most prevalent buckle recipe found.

39

I made a peach clafoutis, I’ve it was delicious. I may have added a touch of almond extract to it.