A last summer fling: Pistachio-peach cobbler
Posted by fourclankitchen on September 5, 2011
Our local texas peaches are gone, but a few from Colorado are still streaming in. They are not quite as juicy as the East Texas peaches, but they are pretty darn good. I was going to preserve this batch for winter, but then ran across this peach cobbler recipe on Gastronomer’s Guide, a really nice blog with recipes that are dead on. Its apparently a Southern peach cobbler a la Paula Deen and is unusual because it assembles a cobbler backwards with a layer of melted butter, followed by the biscuit dough and finally cooked peaches. To the original recipe I added some pistachio nuts, lemon zest and almond extract. I took out the cinnamon because I think it distracts from the pure peach flavor, while almond extract complements both the peach and the pitachio nuts. I also reduced the number of peaches by 1 (because mine were very large) and did not peel them. I dont think the peels hurt anything and they add a lot of flavor.
5-6 large peaches , sliced (peel if desired)
2 tablespoons lime juice (about 1/2 lime)
2 cups sugar, divided
6 tablespoons salted butter
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pistachio nuts, peeled, unroasted
1 cup milk
1/2 teaspoon almond extract
1. P reheat oven to 350˚F. Toss sliced peaches with lime juice, zest and 1 cup sugar in a large saucepan. Let stand for about 5 minutes.
2. Simmer over medium heat until liquid is syrupy and bubbling, about 10 minutes. Add almond extract.
3. Meanwhile melt butter in a 13×9″ baking dish by placing in the oven.
4. In a food processor, combine flour, baking powder, remaining 1 cup sugar, and salt. Pulse briefly. Then add the nuts and pulse briefly again, breaking up some of the nuts.
5. Pour in milk and pulse until smooth.